Argentine Beef Carne Argentina; History, Breeds , Way to Cook It

Argentine Beef: The Animals - Breeds - The Pampas - Estancias and Estancieros - Cattle Branding - Fencing Cattle-breeding Farms - Production - Exhibitions - Cattle Market - Meat Industry - Argentine Meat in the World - Meat Characteristics - The Asado - Tradition - Retail Cuts - Cooking with Meat. Hard cover 36 pages Full color 17.5 x 11.7 cm 6.9 x 4.6 inches ISBN 987947908-4 "The excellent use of non-traditional as well as traditional cuts, together with some very interesting garnishes, was a delight to the palate. There is no doubt that beef finished on pasture has a quite unique flavor if correctly aged and cooked with skills and compassion. Argentinean beef producers deserve gold medals for their production skills." Bill Dangar, Armidale, Australia.