Category Archives: Cow eating

Eating an Entire cow (not in one sitting) part 6

Our guidebooks talk about all kinds of scams that can happen in Argentina.  Cab drivers give out counterfeit bills, thieves wait at ATM machines,  pick pockets throw mustard on your shoe.  So far none of these things have come even close to happening.

The only scam so far, has been the old “this matambre steak is cow shoulder,” trick.

The restaurant looks innocent enough, but since they don’t have a menu,  the waitress just told us what they were serving that day — matambre. When we asked what part of the cow that was, she said pointed to her shoulder.

Several things could have happened:

  1. it really was shoulder, but she just called it matambre
  2. it was flank steak which she thought came from the shoulder of a cow.
  3. she had a sore shoulder and was massaging it while taking our order.
  4. she was trying to trick me.

Now that I think about it, I’m not sure cows even have shoulders.      Later when I googled matambre I got this.

Matambre is a beef dish from Argentina, Paraguay and Uruguay. Of an Italian style, it is a rolled flank steak filled with vegetables, eggs and herbs that is then boiled or oven-roasted. (from Wikipedia).

So obviously, she tricked me into eating flank steak.  The confusing thing is, there was no roll, vegetables, eggs or herbs. It was just a slab of meat. And, the other weird thing is it was super light, almost white.   After much time on the internet comparing my photo to other photos of matambre, I’m pretty sure it was flank steak. You can’t really mind eating a flank steak twice.

doesn't this look more like a shoulder than a flank?

Although, I’ve had a lot of flank steak both on this trip and in Seattle and it’s never looked like this.  But, it was super good, so no matter what it is, I see lots of matambre in my future.

Notice how I had to edit out me saying “this is cow shoulder.”

Eating an Entire Cow (not in one sitting) part 5

We spent our last night in Buenos Aires at the same restaurant we went to the first night.   Here’s what we’ve learned in a month in Buenos Aires.

  • 10:30 is a good time to go out for dinner.  Midnight is not.  They were done for the night, but still seated us.

  • Our Spanish still needs work.  We ordered 3 different steaks. When they came one turned out to be chicken.

  • Steaks taste a lot better than organs (at least the one organ I’ve tried so far).  We got a flank and skirt steak. Both were really good.
  • They don’t call it skirt steak here. Jeff tried to buy a “lomo de falda” at a butcher the next day which made the butcher laugh.
  • Pictures of gauchos holding giant knives should not scare you.

  • You need to use caution when salting.  Salt shakers run really fast here.
  • Dulce de leche ice cream rocks

Eating an Entire Cow (not in one sitting) part 4

When I decided to eat all the edible parts of the cow, I really didn’t think it would be that hard.

I am a big eater and like almost everything. I can count on one hand the foods I dislike.  I assumed with the cow eating there would be parts that sounded gross and things I would not love. I had no idea there would be parts that I honestly couldn’t swallow.  That is, until I tried  chinchulines. Continue reading Eating an Entire Cow (not in one sitting) part 4

Eating an entire cow (not in one sitting) part 3

After three weeks in Buenos Aires I’m finally getting slightly tired of Argentinian food. Not dulce de leche, I could never tire of that. but steaks in general.

The beauty of  beef is Buenos Aires is, the butcher will take a “bife de lomo” steak and grind it into ground beef for you. And, he won’t even mind when you panic, forget every word in Spanish and just grunt and point at his case filled with meats.  And, when he finally picks the one you want and you have no clue what the word for “to grind” is, he looks around his shop until he spots the grinder and suggests he uses it.  And, when he asks you if you want it put through the grinder once or twice and you just stare blankly because not only do you not know all these words, but even if you did, you didn’t know you could have it ground twice, he just does it once for you once and wraps it up with a smile.Another amazing thing about Buenos Aires is you can get Mexican taco makings at the store.

Tacos made with an Argentinian tenderloin steak are so good it’s almost like cheating. It’s tempting to eat the rest of the cow ground up in a taco, especially since you can eat brains and tongue in a taco in Mexico. But, after this taco (which was amazing) I am going back to the Argentinian parilla for the rest of the cow.

Eating an entire cow (not in one sitting) Part 1

Instead of a parilla (Argentinian BBQ place) we went to our favorite restaurant, Annette.  Since we’ve only been here about a week, it doesn’t take much to become our favorite.

One good glass of malbec and a dulce de leche dessert and you move to the top of our list.

Continue reading Eating an entire cow (not in one sitting) Part 1