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Francis Mallmann on the Art of Steak | NOWNESS
"Francis Mallmann: Carne Knowledge
The art of steak from the Argentinian super chef

In Argentina, meat is a matter of national pride. On average, each Argentinian eats 63kg of meat a year. And they do not only eat it, they celebrate it. Its production, consumption and export is the subject of serious national debates, pitched at the same level as reports on the GDP growth or the continuous disputes between Kirchnerist and Anti-Kirchnerist political factions. The preciseness of the statistics means people treat the meat industry with the same passion other nations would accord to sports.

“Mallmann insists that the macho and testosterone veneer that covers meat culture is a misconception”

Here, renowned chef and TV personality Francis Mallmann explains the importance of honoring the dead animal, by cutting and cooking its meat appropriately. “Killing an animal is killing an animal, even if you cover it with velvet,” he says. Once slaughtered, it should hang for approximately two weeks at 2°C. The butcher may divide it in two, so that it breathes more air. Cutting it is an art of surgical precision: if muscles get harmed, the meat will lose precious juices during the cooking process.

Mallmann insists that the macho and testosterone veneer that covers meat culture is a misconception. He sees cooking meat as a fragile, tender and feminine act. After all, within this apparent brutality, there is indeed room for a poetic vision of marble in the fatty veins of the beast."
francismallmann  meat  cooking  argentina  beef  video  2015  kayhanozmen 
june 2016 by robertogreco
Côte de bœuf - Principia Gastronomica
"But where do you turn when you want something more than a sirloin but less than a full-on standing rib roast? Something that’s marbled with delicious fat but doesn’t have to be cooked for hours? Something that can be served as easily for a fast mid-week dinner as it could for a lavish dinner party?<br />
<br />
You turn to the côte de bœuf.<br />
<br />
A côte de bœuf (also known as a cowboy steak) is basically a thick, bone-in rib steak. I’ve become obsessed with the côte de bœuf; no other piece of beef seems to cut it anymore. I dream about it, my mouth waters just thinking about it."<br />
<br />
[If there were only on cut of beef, this is the one I'd want.]
ribeye  meat  beef  food  edg  srg  glvo  cv 
september 2011 by robertogreco
this is meatpaper
"Meatpaper is a print magazine of art and ideas about meat. We like metaphors more than marinating tips. We are your journal of meat culture."
meat  food  edg  glvo  cooking  beef  animals  art  writing 
august 2010 by robertogreco
Are Argentina's Cows Happy Eating Grain? -
"Argentina's fame as a home for happy cows wandering the lush pastures of the Pampas is being challenged as an increasing number of cattle are being crowded into feedlots for the last months of their lives before being served at the table." ... ""There is no turning back -- more than 50%, and likely 70% or 80%, of Argentina's cattle are going to be finished in feed lots within the next five years," the president of the Argentine Feedlot Chamber Juan Carlos Eiras told local daily La Voz del Interior."
argentina  meat  food  beef  cows 
december 2008 by robertogreco
World food prices endanger premium Argentina beef
"Demand for grain and soy is pushing Argentine ranchers to till their pastures in crops. Cattle that once roamed the pampas are increasingly fattened on corn in cramped feedlots, instead. Top beef producers are being pushed toward a system that has been criticized in the United States for putting cattle in unnatural environments and creating meat with a mass-produced taste.
argentina  food  beef 
september 2008 by robertogreco
Argentina On Two Steaks A Day
"When the meat is cooked, it is roasted in thick pieces over open coals by obsessive meat chefs who have been cooking meat all their lives, for other people who have been eating meat all their lives, in a country that takes its meat extremely seriously. Y
argentina  food  travel  maciejceglowski  icecream  beef  meat  wine  maciejcegłowski 
april 2006 by robertogreco

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