When the weekend rolls around, the grills fire up.
The smoke begins to come out of the chimneys, tempting the neighboring neighbors to join the “asadera wave”.
But, we already know:
making a barbecue is not always accessible, much less at the end of the month.
When the wallet rules, the menu usually changes, leaving meat aside.
Before turning to other dishes, we are going to give the embers a second chance.
For that, a change of habits is necessary.
The butcher shop sells much more than strip roast, empty, entraña, rump tail and loin;
but the consumer is governed by customs and goes directly to them, the protagonists of the barbecue.
The truth is that there are many cuts of meat that are wonderful when cooked on the grill and are not so popular for this type of cooking.
Fans of vacuum can try buying a cima, a cut that is very barbecue, ideal for coals.
Another option can be the marucha or thick beef matambre.
What are the economic cuts that can be incorporated into the roast
The marucha can be juicy like the entrails.
Among the cuts other than the usual and
cheaper ones,
there is also the rump kidney
or rump heart, the flat iron
, a cut that comes from the marucha, the
rib eye lid
(it is attached to the marucha, which comes out of the top of the steak) and, above all, the
tip of the back.
All these cuts are in the middle area of the beef and they are all attached to the classic grills.
That is why
they are the equivalent of entrails, empty, ribeye, narrow steak...
They are cuts that are muscularly built similar to those others that have become so popular.
Cut for cut, the cheapest substitutes
Cima:
It is the cheap meat version that
grandmothers used to stuff and bake.
It has connective tissue, and it needs to be a bit crunchy so that it doesn't feel like “gum” in the mouth.
The cooking that it requires is similar to that of the vacuum.
It costs $1,000 less than the vacuum, per kilo
.
Approximate price per kilo: $1,450.
The flat iron cut in raw.
Flat Iron:
Also known as the tip of the palette (so you can ask for it in the neighborhood butcher shop), it is the ideal cut for when the budget does not reach the chorizo steak.
It costs half as much as the cut it supplants.
Approximate price per kilo: $1,350
Marucha:
It is in the scapular zone of the cow, it is a meat that
has great tenderness.
There is no nerve tissue on the scapula as you can on the paw or neck, for example.
It is an area that leaves a tender and tasty pulp,
it can be left juicy, like the entrails, for example.
It costs half and is easier to get
.
Approximate price per kilo: $1,300.
Back point:
it is
very similar to a rib rack
since it is located above the ribs and below the matambre.
It has a lot of fat on one side (and also subcutaneous) and not on the other side.
It is cooked on the fat side and is ideal for making a cross, for example.
Slow cooking will make it easier for its tightly closed fiber to cook with its own juices, without actually boiling.
With this change, you
will save $500 per kilo.
And, as always, we suggest that you don't miss a chat with the neighborhood butcher to add his guidelines and recommendations.
And once and for all we learn to expand our barbecue menu.
look too
How to choose the ideal grill to make the best roasts
The Argentinian grill Don Julio: the best steakhouse in the world according to a specialized British ranking