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Argentina  is famous for its beef.[2] Some people even eat it three times a day.[2] It is said that “every Argentine is an expert at barbecuing”.[2] Meat was originally spit-roasted but is now typically grilled or occasionally cooked over hot coals.[2] 190 pounds of beef is consumed by the average argentine per year.[2] Some Argentines believe that beef gives people “animal’s vitality” and in order to be strong, people must eat a lot.[2] Argentine’s beef is incredibly tender; it may be cut with a fork.[2] During lunchtime, someone might go to the butcher’s and buy meat to be roasted or grilled and bring to work to share with their colleagues.[2]

The leanest cut of beef is //bife de lomo//, which is also very expensive.[1] //Bife de lomo// is a sirloin steak in the United States.[1] Another popular beef is the //bife de chorizo// and also the T-bone is //bife de costilla//.[1] A tender rib roast would be considered the //tira de asado.//[1] If someone wants to spice up there meal, they might order the //salza chimichrri//.[1] People that like there steak rare would ask for it //jugoso, punto// is medium, and for well done, they would order it //bien hecho//.[1] Most steaks in Argentina are not covered with sauce, vegetables, or gravy like some other countries prepare their steaks.[1] Instead, steak is accompanied with salad.[1]

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