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Save with the Correntino buffalo!

The roast of buffalo meat is a tradition in Corrientes. The trend reached Entre Ríos and is decreasing... A revolution in Argentine roasts?


The cow trembles and the traditional Argentinian rotissers tremble. The fact is that the buffalo roast, a typical Corrientesmeal, has begun to expand in the rest of the country. has something to promote. An Expo Buffalo, the best Argentine spit and a mechanical buffalo are his tools of persuasion, not counting meat.

In the province of Corrientes it is not new to burn a couple of logs and put this unique animal on the spit . However, there are still those who still opt for the traditional roasted cow. Buffalo meat denostators have their arguments. They argue that it is hard, that the fat is smooth and that the cuts are too cheap to be of quality. On the other hand, Buffalo roasters explain that hardness is a myth. That it is actually healthier and that it is cheap, not because of lack of quality, but because of the low cost of maintenance of the animal. Everyone agrees that, whatever “team” you are, you have to try it.

The power of the buffalo

This curious species that seeks to revolutionize Argentine roasts has a reason that explains its unprecedented expansion. The buffalo gains ground in the Correntino fields, as a complement to cattle raising, due to its economic returns. The large bovid has better adaptation to difficult fields and advantages in pregnancy rates. This makes it a very tempting option for meat producers. As a result, it is also cheaper for the Correntino grill. So, even if you're a lover of beef roast, “wallet, kill man.”

Corrientes is the main promotional agent for buffalo roast. The Buffalo Expo is the largest event held by breeders of this species in the country. It is organized by the Rural Society of Corrientes, in Corrientes. And since everything is correntino, naturally the best buffalo meat roasts are... Entrerrians. Entrerrians? Yes, entrerrians. Juan Maistarrena, from Ibicuy, Entre Ríos, was the winner in a roast competition with bufaline meat. The evaluation took into account hygiene, cooking time, placement of stakes, fire and clothing. The entrerriano became one of the ambassadors of meat that best cooks. The Correntino buffalo keeps going down...

We suggest you continue reading the following notes:

[oembed:serargentinian url=” https://www.serargentino.com/paladar/gastronomia/asado-de-pozo-que-asadazo"][oembed:serargentino url=” https://www.serargentino.com/gente/historias-de-gente-comun/marisa-fierro-la-asadora “]

Asado al pozoWell roast: what a roast!
certamen-asadoras-MarullA professional roast

Publication Date: 10/07/2020

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