Where`s The Beef ?

[robwerwe]

This is winter in Scotland though, so would be -10 - 5 Celcius.

Di you warm them up in the freezer afterwards?

 

[syngirl]

My grandparents used to hang their pheasants outdoors until they the broke at the neck and dropped, or until the maggots started falling out, whichever came first. It gives the game better flavour.

This is winter in Scotland though, so would be -10 - 5 Celcius.

Sounds like my childhood, except that ours were hung in the basement in the "trophy room" -- which was actually the trophy/gun/game & fish cleaning room (my dad had 2 brittany spaniels, did duck & pheasant hunting, the trophies were all won by the dogs and himself in gaming and fishing competitions).

 

[nlaruccia]

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This is how a good lomo should be when cooked on a thick plancha with high heat, turned over and taken off the heat. Boy was it tasty.

 

[ghost]

But where did you find the good lomo??????

 

[nlaruccia]

Mercado del Progreso en Caballito the place mentioned several times in this thread. In a post the day before yesterday I added photos of the place that I took. Apparantly the top restaurants in BsAs use the same meat suppliers as all the but hers in that market.

 

[nlaruccia]

You can buy lomo there for around $60 pesos a kilo, which is more expensive than other canicerias, but the quality is far superior. Plus, it's much less expensive than eating it at La Mirasol o La Cabaña.

 

[mariposa]

http://www.nytimes.com/2013/06/14/world/americas/argentina-falls-from-its-throne-as-king-of-beef.html?hp&_r=0

 

[khairyexpat]

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This is how a good lomo should be when cooked on a thick plancha with high heat, turned over and taken off the heat. Boy was it tasty.

Now that is what I am talking about .... ONLY "falta" Lobster & melted garlic butter .... yummm !!!

BTW ... Argentina has 1000`s of miles Atlantic coast, why there are no Lobster and why they import Salmon from Chile?
You see what I mean .... I am not complaining .... just curious .... and not knowing drives me nuts !!!

 

[nikad]

When I was a kid, in this city, most butcher stores would have the cuts they were selling the most just over the counter tops. Never heard about food poisoning. Ground beef is different. My father owner a butcher store too and if you keep good hygiene there is nothing wrong about keeping the meat out of the fridge for a couple hours. On tenderness, I can only say that if you want ultra tender beef, then you need to get just lomo or look for feedlot ternera back leg cuts and lomos + bife. Meat is meant to be chewed! If you don´t want to chew - or have few teeth left - get a burger or a hot dog ... or a flan. Of course if it is rock hard it is not good, and usually this is because the cow was either too old or the meat was not kept in the fridges long enough after slaughter.

 

[khairyexpat]

- or have few teeth left -

NAO NAO .. this is mean ... not called for ::::