The tri-tip (also known as tail of rump) is a lean cut, without bones and covered by a layer of fat on one side. It
Argentine tapa de cuadril is a triangular shaped cut of meat usually weighing about 1 ½ – 2kg and comes with a thick layer of
This punchy sauce is traditionally served with barbecued meats in Argentina. It complements all types of meat but is especially good with chicken. A brightly coloured
Barbecued Short Ribs
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