Curious about the tenderness of Argentina beef, because the price was too good to pass up. I plan to give it a shot on Sunday & make some fresh chimichurri to serve with it.
Most of what I'm reading is 131F – 135F for 6 – 12 hours. I know the slicing direction will be critical above all else.
by Gulf_Coast_21
2 Comments
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I wouldn’t say Argentine meat is more tender, on the contrary actually as most cattle is pasture raised unlike in the USA. That being said the flavor imo is much better.