Comments on: Argentina’s Cuts Of Beef For Asado

By: rico

rico — Tue, 23 Feb 2010 16:34:12 +0000

website related to the subject here: http://baladacam.com.br

By: Matador’s Favorite Spots in Buenos Aires, Argentina

Matador’s Favorite Spots in Buenos Aires, Argentina — Wed, 13 Jan 2010 01:40:07 +0000

[...] out Asado Argentina to see what the different cuts of meat are called. Some aren’t sold or prepared this way [...]

By: Adrian

Adrian — Thu, 07 Jan 2010 19:52:41 +0000

http://www.companiaprocesadora.com/carnes.asp

Perfect site to see names… in English and German!

By: Che Enrique

Che Enrique — Fri, 04 Dec 2009 14:52:14 +0000

SOMOS LOS MEJORES DEL MUNDO, VIVA BUENOS AIRES,ARGENTINA, SOY XENEIZE, O SEA DE BOCA JUNIORS, EN ASADOS NADIE NOS GANA, Y EL VINO EL MALBEC, GRACIAS DIOS POR DIEGO Y POR NOSOTROS LOS ARGENTINOS , GRACIAS, , ME VOY HACER UN ASADO PA LOS PIBES Y MI QUERIDA FAMILIA , SIEMPRE UTILIZO , PALOMILLA , ENTRANA FINA O GRUESA , COSTILLAS, VACIO , Y PORSUPUESTO NUNCA FALTA EL CHORIZO Y ELO VINO , CIAO

By: ElSuizo

ElSuizo — Mon, 07 Sep 2009 14:00:24 +0000

Two questions about chinchulines:

a) They’re the “initial portion of small intestines”. Can anyone be a bit more specific ?

b) Once you’ve cut them from the animal, how do you clean them ? (i.e. remove skin, fat etc) Do you wash the inside ?

Thanks.

By: Tim

Tim — Thu, 06 Aug 2009 23:58:26 +0000

Hi, could you please email me back with the proper way to cut these meats. I have two people that I work with who are from Argentina and they complain about the meat cuts available here in New Zealand, My uncle who also works with us was a butcher for many years before having a career change, I would like to surprise them with these at a BBQ I am having shortly. Your help would be greatly appreciated. Thanks.

By: Gustavo

Gustavo — Tue, 19 May 2009 14:15:55 +0000

maybe I am late but the Outside brisket is called matambre in Canada. But the best recomendation as the butcher to walk into the big fridge and you can show him what do you need . That was I did and works just fine.

Good luck

Gustavo

By: Armando Zarco

Armando Zarco — Thu, 07 May 2009 20:44:56 +0000

I would like to find a local butcher or meat seller in the chicago area where i may buy these cuts… anyone know of any…???

I have heard of El Mercado next to Tango Sur… but is there none other in chicago???

By: Asado Argentina

Asado Argentina — Thu, 23 Apr 2009 18:19:01 +0000

@jo Try soaking them in milk for a few hours and trim off as much of the fat as you can. Then cook slowly over medium heat until crispy.

By: Jo

Jo — Tue, 21 Apr 2009 13:06:56 +0000

can you offer some advive on how to prepare chinchulines (fresh from the farm) for la parilla? I was told to boil them before grilling but that didn’t work. Please help!