Entraña Pictures Added
By Asado Argentina on Nov 6, 2006 in Site News
Finally! Finally, I’ve been able to find a good cut of entraña, or skirt steak. Well, I could’ve tried harder if say I went to every butcher in town and told them to reserve me a cut and to call when they did, but I didn’t. That’s not to say I haven’t found any on my previous adventures, but when I did they didn’t look that fresh. I’d rather spare you the horror of viewing a picture of raw meat with brown blemishes.
Therefore, I’ve come to the conclusion that entraña is not a very popular cut in my area. (Or is it?) In Buenos Aires, it would be as easy as finding hamburger meat, but good luck finding anything usable here. You don’t even see it listed on the huge price boards above the meat counters. Every other cut is there except this one. When confronted the butchers aren’t much help either. Do you have any entraña?…No….Why is it so hard to find in this town?….(incomprehensible mumbling). I’m starting to suspect that some sort of conspiracy is occurring and they take the meat home for themselves. Some day I’ll find out where this elusive cut disappears to.
In the meantime…enjoy…Skirt Steak - Entraña
Update:
A couple readers thought that I blew it and burned the meat upon seeing the first photo I posted here. View it here. As you can see with the photo below, the true original, there is a bad blue shadow and glow going on due to bad lighting. The meat had no charring whatsoever. I tried my best to edit it out while keeping the meat true to the original color. The meat ended up looking burnt in some areas and I made a bad judgment to upload it until I could get another photo. I should have posted an disclaimer but didn’t. My apologies.
Therefore, I’ll keep this poor image here until I can shoot another.
Update Two
Ok, Patricia in the comments section, kindly offered a way better version than the charred beyond recognition disaster I created. (see below)
I love a good entraña. Actually where I live (NY), it isn’t too hard to find a good cut. And it is usually not too pricey either. In matter of fact it is often the least loved cut. But when I make it for others, they love it.
John | Nov 6, 2006 | Reply
Yeah back in the States I would buy it all the time. One of the best meats to marinate, grill, slice, and serve in a warm tortilla. (Mexican-style not Spanish potato for our Argentinean readers
)
>But when I make it for others, they love it.
Same here. I wonder how many get turned off just because they see that the price is cheaper than many other cuts and assume it isn’t worth it. Plus I think many just haven’t had it prepared properly and then ended up with chewy meat that they no longer wanted to try again.
Administrator | Nov 7, 2006 | Reply
I’m an argtentinian guy and I wanna tell you that’s a nice peace of meet but it’s burnt…
remember, do not put it over fire, it gets coocked because of de heat of wood or coal, your meet (the one in the picture) is too darck
Pepe | Nov 10, 2006 | Reply
Actually it was not burnt. Not one bit was blackened. It was a bad judgement call on my part to pick one thing over another. The original image had a bad blue shadow and glow from the lighting. I was not happy with the photo edit either but decided to put it up until I could take another one. I should have put a disclaimer or perhaps even not have posted anything. My apologies. I’ll update the post with the original image.
Administrator | Nov 11, 2006 | Reply
Hi,
I’m also Argentinean and can’t stand the sight of charred meat. Yuck. I’ve been visiting your site so I know you don’t like charred meat either and I can understand how disappointed you were at the original pic looking so dark. I played a little with it, tweaking here and there and came up with this:
http://i10.photobucket.com/albums/a138/English_Cottage/entrana2.jpg
If you like it, go ahead and use it. Next time you find a great looking piece of entraña like that one, see if you can cook it for lunch so you can take a nice pic in day light. It will look a-m-a-z-i-n-g.
Best regards,
Pat (who would kill for a nice entraña a la parrilla like that!)
Patricia | Nov 11, 2006 | Reply
hi! i was reading your article and as i live in Argentina and i work in a restaurant i want to recomend a place so when you are here you can go, ask for analia and eat a wreat peace of entraña, the place is called Tucson, in nuñez, buenos aires. bye!
analia | Nov 12, 2006 | Reply
Patricia:
Nice job on the photo and I’ll include that into the post. I should have created a contest: Pimp My Entraña! I really should start taking day shots. I see so many other food sites using day light on their photos and it really does add something special.
Analia:
Thanks and I have a friend close to that area so maybe we can try it out next time I’m up there. I just checked out the menu and I think I’ll skip the entraña, need a break from all this beef, and try some of that Ahà Tuna and spinach dip!
Administrator | Nov 13, 2006 | Reply
Here in LA, this has to be my favorite cut of meat to order at a restaurant. It’s also very easy to find because its a Mexican staple (although they marinate it heavily).
Mmmm. Now I’m hungry.
Argentina Blogger | Nov 21, 2006 | Reply
When my wife and i grill entrana we do so with the membrain left on it keeps the meat very juicy I love it one of the best cuts of meat
charlie | Dec 11, 2006 | Reply