Can it get any more extreme?? Yes, it can. The six guys experienced it firsthand (and in their stomachs) – and learned a lot along the way. We've summarized their next stops here for you:
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5. Station: Cattle Market in Ca nue las
In the morning, the boys visited the livestock market in Cañuelas. This is the new location of the livestock market outside Buenos Aires, after the historic livestock market in the city center had to be closed this year. Thousands of cattle are sold there daily. However, before they are auctioned, they must be classified into different categories. They are distinguished according to weight, breed, and age. Every day after the auction, the current daily price for the cattle is determined - entirely based on the principle of supply and demand. On site, the boys were then given a tour, during which they were able to exchange ideas with representatives of the livestock market and a mediator between the breeders and the processors.
On this day, 7,000 cattle were sold in one hour - only a fraction of the livestock market's maximum capacity of 24,000 cattle.
6. Station: Butchery PIAF
At PIAF, Hérnan Mendez, the owner of the Piaf butcher shop in the trendy Palermo district, showed the guys how to break down a whole half of beef in the Argentine style. Great emphasis was placed on the special Argentine cuts. Afterwards, there was a steak tasting where they got a feel for the different flavors of the various parts of the beef. Many of these cuts are either not used at all in Europe and the USA (e.g., the Matambre) or end up in the meat grinder for burger meat and mince. These cuts can also contribute to sustainable nose-to-tail use by making more use of the same cow.
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7. Station: Vilmar Paíva from Asado Campero
Their last stop on the Asado tour took them to Vilmar Paiía. He is the face of the traditional Argentine Asado and also wears his boina (similar to the beret known to us) in everyday life. From him, they received the most important tips and tricks for a traditional Asado: While the large pieces of meat slowly cooked over the fire, there was salami, mortadella, and chorizos as well as morcillas (grilled blood sausage) and of course plenty of beer and wine. Afterwards, they worked their way through the grilled meat up to the costillar, the whole half-rack of ribs with a total of 12 ribs, which is grilled in one piece. Additionally, there were "snacks" called anchuras (offal): chinchulines (small intestines) or riñones (kidneys). But the highlight was the asado con cuero, where the beef is cut with the cowhide and the hide remains on the meat during the grilling process. Vilmar grilled a part of the Asado and the ribeye (bife de chorizo) with the attached hide – it doesn't get more Gaucho tradition than that.
By the way, Vilmar also told a lot about the history and tradition of Asado - starting from the Gauchos in the Pampa to the modern neighborhoods in the heart of Buenos Aires.
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8. Station: Final Asado
One day before their departure, the guys had a final Asado at their apartment and shared it with you in a livestream. There, they presented some cuts they had gotten to know and explained how to properly grill the different parts of the animal and what to pay special attention to. Fernet Cola, which has now become a cult drink in Argentina, was not to be missed. The mix is quickly explained: Fernet Branca (yes, you have to like it :) With that said: Cheers!
For the guys, this Asado trip was a unique experience during which they made many new contacts and friendships. In addition, they gained a lot of new insights about Asado – about the tradition and how it is still lived today. We are already excited to see what innovations we will experience from the participants in the coming weeks and months.
And we are really looking forward to the Asado trip 2023!
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