A few years ago I tasted the most amazing, soft, juicy, buttery meat I have ever experienced. I asked for my meat to be cooked as raw as possible, and I was delighted with the results. This was in Salta, Argentina. Being here in Uruguay for 4 months I have been expecting to find similar results due to the cows being the same breed and eating from the same pampas (lush, rolling open terrain that the vacas meander around gaining solid muscle and a healthy physique).
But I haven’t found it yet. What I have found is that the prices for the steaks are higher. But I am not bitter – the steaks and other meat are still much better than I am used to in California. And a steak meal for two with a jar of wine in a restaurant last night cost me a little over 10USD. How can I complain?
And more importantly, the light of the hunt grew last night. I have figured out the way to order my meat (carne de pulpa con menos grasa); I am getting closer to finding that one spectacular savory steak that awaits me here in Uruguay. Where are you little guy…
