{"id":32283,"date":"2025-12-18T02:13:06","date_gmt":"2025-12-18T01:13:06","guid":{"rendered":"https:\/\/bacacay.es\/?p=32283"},"modified":"2025-12-18T02:13:09","modified_gmt":"2025-12-18T01:13:09","slug":"select-meats-cooking","status":"publish","type":"post","link":"https:\/\/bacacay.es\/en\/select-meats-cooking\/","title":{"rendered":"Choose selected meats for a perfect argentinean barbecue"},"content":{"rendered":"

In a good grill, the difference is not only in the fire: it is in the cut, in the point and in how the product is respected. For this reason, to talk about selected meats<\/strong> is to talk about flavor, texture and an experience that is noticeable from the first bite.<\/p>\n\n\n\n

When you choose selected meats<\/strong> for an argentinian asado, you are looking for something more than grilled meat. You are looking for juiciness, balance between fat and lean, and a cooking point that fits your taste without doubts or surprises.<\/p>\n\n\n\n

What does it mean to choose select meats on the grill?<\/strong><\/h2>\n\n\n\n

In parrilla, the term selected meats<\/strong> is associated with cuts with good quality of origin, correct quartering, maturation well carried out when applicable and a selection that prioritizes tenderness and flavor. It is not only a sophisticated cut: it is a cut that, due to its structure, is especially enjoyable on the grill if cooked with experience.<\/p>\n\n\n\n

Consistency also plays a role. The selected meats<\/strong> usually give more predictable results: the fat is where it should be, the muscle responds well to heat and the cut maintains its character even if the cooking point changes.<\/p>\n\n\n\n

The role of fat in flavor<\/strong><\/h3>\n\n\n\n

Fat is not just an extra: it is part of the result. At selected meats<\/strong><\/a>The clean, well-distributed fat helps the bite to be more tender and aromatic, and the meat to better tolerate the charcoal without drying out.<\/p>\n\n\n\n

The key is balance. Too much fat can be tiring; too much lean can be dry if overdone. That's why choosing the right cut and the right point go hand in hand when talking about selected meats<\/strong>.<\/p>\n\n\n\n

Classic Argentinean asado cuts and how they are enjoyed<\/strong><\/h2>\n\n\n\n

Argentinean asado has emblematic cuts that usually appear in serious grills, especially when working with a menu focused on product. Each one has its own personality: some call for a juicier point, others shine with a little more cooking, and others shine for their golden exterior.<\/p>\n\n\n\n

In a selection of selected meats<\/strong>In addition, it is normal to find options for different tastes: from tender and gentle cuts to cuts with more character and texture.<\/p>\n\n\n\n

Tender cuts for those looking for softness<\/strong><\/h3>\n\n\n\n

There are cuts that almost everyone likes because of their easy bite. In the world of selected meats<\/strong>These cuts are often recommended for those who prioritize tenderness and an uncomplicated experience, especially if ordered at juicy points.<\/p>\n\n\n\n

In these cases, the advice is usually clear: firm sealing on the outside and a still juicy inside. If they go too far, they lose some of their charm.<\/p>\n\n\n\n

Cuts with more character for grill lovers<\/strong><\/h3>\n\n\n\n

Other cuts have more pronounced fiber or a more intense flavor<\/a>. They are ideal for those who enjoy chewing a little more and are looking for that grill point that leaves memories. Among the selected meats<\/strong>These cuts appreciate a good rest after cooking so that the juices are redistributed.<\/p>\n\n\n\n

When cooked calmly and sliced at the time, the result is round: tasty exterior, textured interior and a taste that stays with you.<\/p>\n\n\n\n

Cooking levels and how to choose yours<\/strong><\/h2>\n\n\n\n

The point of cooking is the most personal decision of the roast. There is no universal best point: there is a point that fits your taste and the chosen cut. On selected meats<\/strong>The correct stitch is even more important, because the cut has qualities that must be respected.<\/p>\n\n\n\n

Broadly speaking, the most common points are between juicy, medium and well done. The challenge is to know what to order depending on the type of cut and what you feel like that day.<\/p>\n\n\n\n

Juicy, medium and done without confusions<\/strong><\/h3>\n\n\n\n

The juicy point is usually offer more smoothness<\/a> and a silkier mouthfeel, especially if the cut has good infiltration. At selected meats<\/strong>This point enhances the flavor and keeps the meat more tender, although it is not everyone's favorite.<\/p>\n\n\n\n

The middle ground is usually the point of consensus when in doubt: it keeps the juice without being too red for those who prefer less intensity. The done point, on the other hand, is valid if the time and heat are well controlled, but it is the one with the greatest risk of drying out very lean cuts, even if they are selected meats<\/strong>.<\/p>\n\n\n\n

Which stitch goes best with which style of cut<\/strong><\/h3>\n\n\n\n

The most tender cuts usually show off in juicy or medium points, because their grace is in the texture. Cuts with more fiber can tolerate a slightly overcooked point if the diner requests it, but still benefit from a correct rest and a proper cut.<\/p>\n\n\n\n

If you are in doubt, the most practical thing to do is to order selected meats<\/strong> is to explain your preference clearly: \"juicy but not too bleeding\", \"medium to well done\" or \"done but not dry\". That phrase helps to match expectations and outcome.<\/p>\n\n\n\n

How to order select meats to share at the table<\/strong><\/h2>\n\n\n\n

In Argentine asado, sharing is part of the experience. Choose selected meats<\/strong> for a table of friends or family usually works better if a variety is combined: a more tender cut, another with more character, and garnishes that balance.<\/p>\n\n\n\n

It is also advisable to order in order. Starting with a starter, moving on to main courses and leaving a margin for dessert allows you to enjoy without rushing and without arriving too late for the main course.<\/p>\n\n\n\n

Before ordering, this list helps to build a balanced table when the objective is enjoyment. selected meats<\/strong> without falling into excesses:<\/p>\n\n\n\n

    \n
  • Choose two different cuts if there are four or more of you.
    <\/li>\n\n\n\n
  • Ask for fresh garnishes to balance the fat
    <\/li>\n\n\n\n
  • Combining a safe cut with a more intense cut
    <\/li>\n\n\n\n
  • Ask for weight recommendation according to the number of persons<\/li>\n<\/ul>\n\n\n\n

    Side dishes that go well with Argentinean asado<\/strong><\/h3>\n\n\n\n

    The ideal side dishes do not compete with the meat: they accompany and refresh. At a table of selected meats<\/strong>It usually works to alternate a creamy or warm garnish (such as potato) with a fresh one (salad with a good dressing). Grilled vegetables also fit very well because they follow the language of fire without overloading.<\/p>\n\n\n\n

    And if there are sauces, they had better be supportive: a touch of acid, a touch of herbs, something to cleanse the palate and prepare the next bite.<\/p>\n\n\n\n

    Resting and cutting when serving<\/strong><\/h3>\n\n\n\n

    One detail that changes everything is the rest. After leaving the grill, the meat needs a few minutes to settle. At selected meats<\/strong>This rest helps the juice not to be lost at the first cut and the texture is more pleasant.<\/p>\n\n\n\n

    The cut also counts. Cutting for or against the grain modifies the chewing sensation. A good service usually adjusts that cut so that the diner enjoys the point as it was intended.<\/p>\n\n\n\n

    Bacacay: choose the best cut for your table<\/strong><\/h2>\n\n\n\n

    After understanding how to choose selected meats<\/strong> and the cooking point that best suits you, it is best to enjoy it in a place where the grill and the rhythm of the table are taken care of. We, at Bacacay, are an Argentinean grill and restaurant in Alicante, and we work an experience focused on the fire, the product and the enjoyment in the dining room.<\/p>\n\n\n\n

    We offer lunch and dinner service, the possibility of making reservations to organize your visit and a proposal designed to share, with starters, side dishes and wines that go very well with a complete Argentinean barbecue. If you feel like coming with friends, as a couple or as a family, we are waiting for you to enjoy your visit. selected meats<\/strong> as it deserves.<\/p>","protected":false},"excerpt":{"rendered":"

    En una buena parrilla, la diferencia no est\u00e1 solo en el fuego: est\u00e1 en el corte, en el punto y en c\u00f3mo se respeta el producto. Por eso, hablar de carnes selectas es hablar de sabor, textura y una experiencia que se nota desde el primer bocado. Cuando eliges carnes selectas para un asado argentino, […]<\/p>\n","protected":false},"author":17,"featured_media":32284,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"_kad_blocks_custom_css":"","_kad_blocks_head_custom_js":"","_kad_blocks_body_custom_js":"","_kad_blocks_footer_custom_js":"","_joinchat":[],"footnotes":""},"categories":[1],"tags":[],"class_list":["post-32283","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-general"],"taxonomy_info":{"category":[{"value":1,"label":"General"}]},"featured_image_src_large":["https:\/\/bacacay.es\/media\/pexels-amelia-hallsworth-5461544-scaled.jpg",2560,1709,false],"author_info":{"display_name":"Agencia SEO","author_link":"https:\/\/bacacay.es\/en\/author\/seo_admin\/"},"comment_info":"","category_info":[{"term_id":1,"name":"General","slug":"general","term_group":0,"term_taxonomy_id":1,"taxonomy":"category","description":"","parent":0,"count":60,"filter":"raw","cat_ID":1,"category_count":60,"category_description":"","cat_name":"General","category_nicename":"general","category_parent":0}],"tag_info":false,"_links":{"self":[{"href":"https:\/\/bacacay.es\/en\/wp-json\/wp\/v2\/posts\/32283","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bacacay.es\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bacacay.es\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bacacay.es\/en\/wp-json\/wp\/v2\/users\/17"}],"replies":[{"embeddable":true,"href":"https:\/\/bacacay.es\/en\/wp-json\/wp\/v2\/comments?post=32283"}],"version-history":[{"count":0,"href":"https:\/\/bacacay.es\/en\/wp-json\/wp\/v2\/posts\/32283\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bacacay.es\/en\/wp-json\/wp\/v2\/media\/32284"}],"wp:attachment":[{"href":"https:\/\/bacacay.es\/en\/wp-json\/wp\/v2\/media?parent=32283"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bacacay.es\/en\/wp-json\/wp\/v2\/categories?post=32283"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bacacay.es\/en\/wp-json\/wp\/v2\/tags?post=32283"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}