{"id":35149,"date":"2026-05-22T08:36:00","date_gmt":"2026-05-22T06:36:00","guid":{"rendered":"https:\/\/bacacay.es\/?p=35149"},"modified":"2026-04-09T18:41:10","modified_gmt":"2026-04-09T16:41:10","slug":"asado-strip-the-cut-that-defines-the-argentine-grill","status":"publish","type":"post","link":"https:\/\/bacacay.es\/en\/asado-strip-the-cut-that-defines-the-argentine-grill\/","title":{"rendered":"Tira de asado: the cut that defines the Argentinean grill"},"content":{"rendered":"

If there is a scent that defines the childhood of any Argentinean and that today conquers the center of Alicante<\/strong>, is that of the roast strip<\/strong> over the coals. At Bacacay<\/a><\/strong>, We understand that this cut is not just food; it is the central axis of a meeting between friends, a ritual that Alejandro, Laura and Javier have brought from Argentina to share with the Spanish public.<\/p>\n\n\n\n

If you are looking to enjoy an authentic argentine barbecue<\/a><\/strong> without leaving the city, this guide will help you understand why the strip roast is the cut that can never miss on your table.<\/p>\n\n\n\n

\ud83d\udccc Table of contents.<\/strong><\/h3>\n\n\n\n
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  1. What is the barbecue strip? The DNA of the grill<\/strong><\/li>\n\n\n\n
  2. Visual guide: How to identify a good strip roast<\/strong><\/li>\n\n\n\n
  3. The secret of cooking: Timing and fire in Bacacay<\/strong><\/li>\n\n\n\n
  4. Why our roast strip is different<\/strong><\/li>\n\n\n\n
  5. Accompaniments and pairing: The complete ritual<\/strong><\/li>\n\n\n\n
  6. Frequently Asked Questions (FAQs)<\/strong><\/li>\n<\/ol>\n\n\n\n

    What is the barbecue strip? The DNA of the grill<\/strong><\/h2>\n\n\n\n

    The roast strip<\/strong> is the transverse cut of the veal ribs. Unlike the whole rib, the strip is cut in sections of a few centimeters, leaving the bone visible. It is this bone which, when heated on the grill, provides a flavor and juiciness that others argentine cuts<\/strong> simply cannot match.<\/p>\n\n\n\n

    In our menu, we highlight the Middle Roast Strip Roast (500 grs.)<\/strong>, selected precisely because it is the area where meat and fat are best balanced.<\/p>\n\n\n\n

    Visual guide: How to identify a good strip roast<\/strong><\/h2>\n\n\n\n

    For a roast strip to be of \u00abPremium\u00bb quality, at Bacacay<\/strong><\/a> we look at three fundamental details:<\/p>\n\n\n\n