29/06/2026
What Do We Eat When We Eat Beef?
When we eat beef, we are not simply consuming protein.
We are eating a beautiful, noble animal. A living being that, somewhere in the world, was raised with care and ultimately sacrificed to nourish us.
That is why I believe eating meat deserves respect.
We eat tradition.
We eat culture.
We eat landscapes.
We eat centuries of history.
We eat energy, iron, vitamins and extraordinary protein.
But above all...
**We eat choices.**
And that is where my work begins.
I don't simply want to serve a steak.
I want people to understand what we are eating.
# # Age Matters
A calf is not the same as a steer.
A steer is not the same as a cow.
A cow is not the same as an ox.
Today's world rewards speed.
Younger animals.
Shorter production cycles.
Faster business.
I'm not saying that's wrong.
I'm simply searching for something different.
Because I believe flavour needs time to express itself.
In Argentina we found a beautiful balance in the grass-fed steer, usually around three years of age.
A castrated male that grew slowly, walked, grazed, developed fat where it truly matters and still kept a delicate texture.
But I am equally fascinated by mature cows.
Animals that spent years raising calves before completing their productive life.
Given time to rest and finish properly, they offer something difficult to describe.
Not just flavour.
Depth.
Character.
History.
Respect.
And then comes the ox.
Perhaps one of the greatest luxuries in the world of beef.
For centuries, oxen worked alongside people.
Only after a lifetime of work were they rested, finished carefully and finally enjoyed at the table.
It wasn't waste.
It was gratitude.
# # Breeds Tell Stories
Everyone talks about Angus.
Everyone talks about Wagyu.
But breed alone explains far less than most people think.
Breeds were created to adapt.
To climate.
To landscapes.
To water.
To pasture.
To the needs of the people raising them.
Angus belongs naturally to the Argentine Pampas.
Retinta belongs to the heat and sea winds of southern Spain.
Pajuna was born to climb Andalusian mountains.
Every breed tells the story of its land.
Rather than competing, they express different places.
# # Animals Are What They Eat
We are what we eat.
Animals are no different.
A cow raised on natural pasture will never taste exactly like one finished on grain.
Neither is absolutely right or wrong.
They are simply different expressions of beef.
This is also where marbling begins.
Many believe marbling is created by breed.
It isn't.
Time.
Nutrition.
Management.
Age.
Those are the real architects of marbling.
The last fat to appear is the beautiful intramuscular marbling we all admire.
Patience creates it.
# # Cuts Are Culture
Every civilization chose different muscles.
Texas turned brisket into a religion.
New York transformed forgotten muscles into unforgettable burgers.
Argentina built an entire culture around the ribs, flank, skirt steak and the fire itself.
Europe celebrated the loin, sirloin and ribeye.
Asia discovered extraordinary ways to cook muscles that the West often ignored.
There are no superior cuts.
Only different traditions.
# # Aging Is Time Made Visible
Not every animal needs aging.
Young beef only needs enough time to transform muscle into meat.
Older animals often require weeks of careful aging to develop tenderness, concentrate flavour and reveal their true identity.
Aging is not fashion.
It is another expression of patience.
Like fire.
Like a knife.
Like respect.
# # My Manifesto
I don't simply want to sell beef.
I want every guest who sits at my table to leave knowing a little more than when they arrived.
To discover breeds.
Ages.
Landscapes.
Farmers.
Cuts.
Cultures.
History.
Because behind every steak there is an entire life.
And behind every choice there is a philosophy.
That is what I try to do at **Asado de Tira**.
Not simply serve beef.
But choose it carefully.
With knowledge.
With respect.
And with passion.
We are more than a butcher shop we are a unique familiar BBQ Beef. A small, honest food home where the fire is always lit, the beef is selected by a Sommelier, and every cut can be grilled on our fires or taken home for you to cook on your own fire.
