South American Steak Service

פיקניה...😋😋

And yet again our distinct Chef Paulo, the Picanha master in action
#קרניבורים

One more event of our chef Paulo.
Picanha, entrecote amd others.
Happy birthday
ilan Wechsler

Swim and Meat with Chef Paulo

Meet & friends

🥩🥩🥩 How to make beef more tender?

🍷🍷🍷 There are products sold on the market for this purpose, but you can use more natural means such as: using papaya, pineapple and fig. These fruits contain enzymes called papain, bromelain and ficine, which act on the fibers and make the meat softer, can be used in the seasoning of the meat and are already exercising this function. Enzymatic processes are the coolest means of tenderizing meat.

Cattle population in the world.

There are about 1 billion cows of different breeds in the world. India, where there are restrictions on the slaughter of animals, leads the list and second is Brazil, where the population of cows exceeds the human population.

Japan has a herd of about 5 million cows. Wagyu, Japanese cattle, does not appear on the list but is the most valued cow in the world besides having the meat most desired by connoisseurs.

Have a good week!!!

What should we consider when purchasing fresh meats?

1 - Color
Light red = young cattle (better tenderness and flavor)
Dark red = old or stressed cattle before slaughter

2 - Color of fat
Branca (unsaturated fat) = well-fed cattle with a balanced diet
Yellow (saturated fat) = old cattle or cattle fed on pasture.

3 - Smell
If the meat has a smell of rancid, musty or any unpleasant smell, it should not be eaten.

4 - Texture
The meat must not have a viscous or sticky texture. The texture must be firm.

5- Temperature
The temperature should always be less than 7 degrees.

6 - Marbling level
There is a big difference between intramuscular fat and streaky fat from cattle.
Intramuscular fat = provides flavor (thick fat around meat)
Streaky fat = provides softness (fine fat within the meat fibers)

We remind you that, just like us, cattle are also fattening when they age, in which case the meat becomes harder even than with fat.
That is why we must observe all the points above to understand if the cattle are young, old, well fed, well treated and if the meat was well cut and stored after slaughter.

Dry Aged meat.
When the meat is subjected to the Dry Age process, the checking processes are modified and in the next posts we will describe how we should do it.

Have a great week.

Great food, nice people, top-notch meat and a star chef
אוכל נהדר, אנשים נחמדים, בשר מעולה ושף בינלאומי

Come and Try

Cutting techniques...

This weekend was amazing !! It's really cool to see the kids having fun while the adults enjoy an authentic South American Steak Service.

We serve different cuts, we talk about the combined barbecue and oven ways, cow breeds, different textures, flavors and mainly we tell stories and we laugh a lot. This is the atmosphere of the South American barbecue.

Soon we will have an open barbecue so that more people can enjoy this delicious moment !!

🥩🥩All these breeds of cows are Wagyu !!🥩🥩

🥩Japanese Black
🥩Japanese Brown
🥩Japanese Polled
🥩Japanese Shorthorn

✏️☑️☑️All wagyu cattle derive from cross-breeding in the early twentieth century of native Japanese cattle with imported stock, mostly from Europe.

🥩Japanese Black - This breed of cows is the most commercialized and the most used for crossing because it has quality in: color, luster, fat, firmness, antexture, brightness and BMS.

🥩Japanese Brown - It contains much lean meat, its tastiness and pleasantly firm texture is highly enjoyable. Its fat is also not very heavy but is of fine texture, and has been attracting a great deal of attention by way of its healthiness and mild taste.

🥩Japanese Polled - Its characteristics include its high lean meat content. It contains a high percentage of amino acid and has a rich chewy, meaty flavor. Only several hundred remain in existence today.

🥩Japanese Shorthorn - It contains much lean meat and low fat content, and has a mild and savory flavor. It also contains inosinic acid (an compound important in metabolism) and glutamic acid, which are substances that enhance flavor and protein builder.

Picanha is a type of beef cut typically Brazilian. The origin of the name Picanha comes from the word Picatta (Italian word) because in this part the cattle received the vaccines. With the success of the Brazilian cut, the Italians called the same cut as Codone di Manzo, reverencing Brazilian butchers and grill men for the discovery of a successful cut.

Picanha Vs Assado The Ethernal Battle
פיקניאה נגד אסאדו - הקרב הגורלי

Swim & Meat with out master Chef Paulao

Getting ready for the next event in Neve Yam
מתכוננים לאירוע הבא בנווה ים

South American Steak Service updated their business hours.

South American Steak Service updated their website address.