Hello Carnivore, and welcome to the new ”Roby’s Tips,” a weekly column in which your Master Butcher teaches you everything you need to know to be the most interesting person at every barbecue. Today I show you the 3 reasons why you need to tryentraña.
Entraña is the diaphragm of the beef so it does not have the same texture as a more ”common” cut, when you cut it you can see the fibers that make it up and give the piece a unique texture. The flavor is intense and sanguine, very strong, very good.
In Argentina, Uruguay and the USA entraña is not just a piece of meat, but a real religion. It has been appreciated in the round for a very long time, and following their passion, we let it guide us, decreeing (after several trials and tastings) the American diaphragm as the best around, so we boast hands down that we have one of the best entraña you can find.
Try, we challenge you to find a better one than this.
We normally eat it with a medium cooking, to allow it to soften and allow the flavor to expand well throughout the piece. We like the bloody taste that entraña leaves in the mouth very much, and we recommend cooking it not too medium, more tending toward rare, but taste is taste so do as you please.
Here we perhaps enter a very dangerous minefield. Yes, because the cooking of our dear Entraña generates more beating than the Sicilian diatribe of ‘‘arancinO or arancinA?”, some say it should be left pink in the center because that way it retains more of the blood flavor, while others say it should be cooked well because otherwise the texture is not beautiful. For us, you can do a little whatever the f*ck you want, as long as you don’t deny yourself the whim of trying this absurd cut, however, let’s get right into the details.
It is the most widely used one, as mentioned just now, many people think that this way the cut does not stay too chewy and tastes better to eat. Legitimate? Ni, since the cut stays chewy only and only if the Entraña is of a less-than-excellent quality(unlike the one you find at Fierro Food heheh) , however with much humility, let’s admit that a similar cooking can be there if the cut is thicker and to be used for Fajitas or something similar.
It is our favorite, because precisely you retain a sanguine flavor, the texture of the piece still remains nice and fibrous (because remember that Entraña is a muscle). A quick swipe in the pan, a little rest wrapped in tin foil, and off to the plate to enjoy the strong flavor of this carnivorous bomb, yum.
We turn to what philosophers call ”the pellicle”, the Entraña has a membrane that surrounds it. This pellicle has generated, like cooking, a lot of debate, because there are those who say it should be kept since it helps to better retain the juices of the meat, those who say it should not be kept because it does, and those who say it should be kept only while cooking, and removed afterwards (although it is not very easy here).
Well, after concluding this epic dedicated to the delicious Entraña, come over and taste it so you can understand what we are talking about.
How do you recognize a high-quality cut of meat? Listen to the advice of Fierro Food’s Master Butcher to find out!
After understanding 100 percent what Kobe beef is and why it costs so much you have surely decided to try this Japanese delicacy, today you
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
Fierro Food Luxury – Robeef Ltd.
Via Paolo Giovio 24, Milan, 20144
P.iva 11280110963
N. REA MI – 2591713
© 2025 All rights reserved
