May weekends continue, and this indicates that the Russians, taking advantage of the opportunity and good weather, are actively spending holidays in the countryside, enjoying the fresh air of the countryside and mouth-watering refreshments at the stake.

So that the weekend feast would bring only pleasure and benefit, Argentine butchers share with Russian vacationers some secrets on choosing meat for a barbecue party on the road.

Based on their rich experience in exporting beef to all countries of the world, Argentinean experts recommend stopping their consumer choice on those parts of the carcass that have a certain amount of fat and provide juiciness to future barbecue.

These types of meat include beef ribs, as well as those parts of the carcass that are adjacent to the ribs, and, of course, sections of cow peritoneum.

If possible, opt for chilled rather than frozen meat. Experts urge to remember that meat that has been frozen and thawed has a pale reddish color. At the same time, fresh chilled meat tends to a bright shade of red in color and has an even color.

Remember that good quality meat does not necessarily need a marinade: sometimes it’s enough just to spice up a piece of salt and fry it on a lattice greased with oil, laying with fat to the bottom.