Anuva Wines Knowledgebase
The Asado: Meat, Cows, and Cattle in Argentina
Typical Argentine food fare consists of beefsteak either grilled, roasted, or stewed. The classic staple of Argentine food, the asado, (literally translated as “barbecue” but quite distinct from American-style barbecue—see various Anuva Blog entries about this) is meat either roasted on a grill, called a parrilla, or with an open fire using las brasas or “lit coals.” The asado is a presentation of steaks and other meats—including pretty much everything edible such as chorizo (sausage), morcilla (blood sausage), molleja (sweetbread), colita de cuadril (rump steak), costillas (ribs), pollo (chicken), rinones (kidneys), matambre (delicate cut from the belly of cows) and chinchulines (small intestines). This parrillada completa is what many Argentineans eat when they go out for asado.
Cattle Farming Industry
Cattle farming is a big industry in Argentina and has been for the past one hundred years. Argentina produces almost five million tons of meat each year and the average Argentine person consumes 70 ki ... read more
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