|
|
|
In Buenos Aires, first it was difficult for me to differentiate the parts of beefs. In the supermarket, I think "I'm really confused. What's the difference?"
I bought, cook and eat beef myself everyday in hostel. Hostel's kitchen is like heaven for me because I can eat delicious beef. I eat different parts each time. So I can differentiate the parts of beefs gradually.
I like "Ojo de Bife". This beaf is the middle of rib roast. But this beaf is expensive for backpaker. If you want to buy more cheap and delicious beaf, I recomend "Bife de Chorizo". This beaf is part of Sirloin Steak.
|
|
|