This meat is the classic cut you take to the spring or summer barbecue, to be cooked while you know shirtless and with a cold beer to keep you company.
There’s not much to say, this is a cut that is as simple as it is good, and for Argentineans who love carnazza and it represents the classic group meal with a thousand kilos of meat on the fire, and honestly even to us at Fierro Food it reminds us of summer barbecues with friends and family, happy and carefree thinking only about not cooking the meat badly, how carefree.
Typical South American barbecue for a couple of friends with meat of all kinds, including asado de tira.
Usually you slice up the meat and marinate it with mixtures of various sauces and spices (in the States they are crazy about marinating it with BBQ sauce and honey, for example) and sizzle it well on the grill until it is ready.
But that’s not all, you can also overcook it, leaving the piece whole and marinating it as you see fit. After this cooking it will release all its tenderness, it will be soft and juicy, mamma mia how it will water just writing about it.
So, super-recommended cut for anyone, it does not taste too special and cooking with requires incredible cooking skills. Try it and you’ll never go back, Master Butcher’s word.
How do you recognize a high-quality cut of meat? Listen to the advice of Fierro Food’s Master Butcher to find out!
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Hello carnivore, I’m Roby, your trusted master butcher, and today I’m going to let you in on all the secrets of kobe beef, the best
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