Ancho Premium
Considered a great cut of meat, often mentioned in reviews as a highlight.
Tabela Nutricional
* O % do Valor Diário (VD) informa quanto um nutriente em uma porção de alimento contribui para uma dieta diária. 2.000 calorias por dia são usadas para conselhos nutricionais gerais.
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Argentina's gaucho culture and vast pampas grasslands have historically favored cattle raising. The Spanish influence brought cattle to the region, which thrived in the fertile lands. Asado, the Argentine barbecue, became a central part of the national identity, with specific cuts like the ancho being prized.
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The Ancho Premium, as part of the asado tradition, is a central element of Argentine social gatherings and celebrations. Sharing and savoring this cut signifies camaraderie, hospitality, and a deep connection to the land.
Asado Ritual
Asado is more than just grilling; it's a social event, often lasting for hours. The parrillero (grill master) carefully manages the fire and cooks the meat slowly, creating a relaxed and communal atmosphere.
Emphasis on Quality Ingredients
Argentines prioritize the quality of the beef. Grass-fed cattle are highly valued, as they contribute to a distinct and flavorful meat profile. The Ancho Premium is selected for its superior marbling and tenderness.
Sharing and Camaraderie
The serving of the Ancho Premium is often a grand gesture, presented on a large platter for everyone to share. This reinforces the sense of community and shared experience.
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The Ancho Premium, being a ribeye cut, offers a rich, beefy flavor profile with a high degree of marbling. This results in a succulent and tender texture, complemented by a slight char from grilling.
The dominant flavor is undeniably beef, intensified by the intramuscular fat (marbling) that renders during cooking, basting the meat from within. The grilling process imparts smoky notes and a Maillard reaction on the surface, creating a savory crust. Depending on the preparation, simple seasonings like salt and pepper are used to enhance the natural flavor of the beef, or compound butters may add herbal or spicy nuances.
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Dry Brining
Dry brining the ribeye with kosher salt for at least a few hours (or overnight) before grilling helps to draw out moisture and then reabsorb it, resulting in a more tender and flavorful cut.
Reverse Sear
Employing the reverse sear method – cooking the ribeye at a low temperature until almost done, then searing it over high heat for a perfect crust – ensures even cooking and a beautiful sear.
Resting the Meat
Allowing the ribeye to rest for at least 10-15 minutes after grilling allows the juices to redistribute, resulting in a more tender and flavorful bite. Tent loosely with foil to keep warm.
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