Today, an asado is joyful gathering, typically occurring at weekends. The meal starts with small morsels and innards, progressing to heartier cuts. “You generally have tira de asado (strip of roast beef) – the ribs of the beef cut very thinly with the bone in, ” says Mallmann. “Those ribs are the biggest statement in an asado, because it takes a lot of understanding of fire and meat to cook well.”
Punchy chimichurri sauce is a must; made with oregano, parsley, chili flakes, vinegar, olive oil and salt. Other accompaniments may include bread, salsa, salads, empanadas and other meats, like blood sausage, chorizo and pork.
Japanese beef has come to symbolize excellence.
Japan
Beef only appeared in the Japanese diet after the 19th Century, when the Meiji government promoted eating meat in an effort to emulate the West, then took firm hold after World War Two. High-end steakhouses emerged, and Japanese farmers began creating their own cattle varieties. The resulting premium beef varieties like Kobe, Wagyu and Ōmi became emblems of quality in Japan and around the world.
“The beauty of marbling, the purity of the fat, and the precision of cooking are all highly valued,” says Chef Haruka Katayanagi of Karyu Restaurant in Tokyo. “In that sense, steak in Japan has evolved into a cuisine that emphasises craftsmanship and the character of the ingredient itself.”
At restaurants, steak is often prepared over charcoal, or on a flat iron grill in teppanyaki restaurants directly in front of diners.
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