Happy cows

NO, THE SPEECH WILL NOT GO ABOUT US, TWO GIRLS LOVING TASTY TO EAT. And ABOUT MEAT! ATTENTION, VEGETARIANS! YOU ARE BETTER TO SKIP THIS ARTICLE AND READ SOMETHING ANYTHING LESS INTERESTING ON OTHER PAGES OF OUR MAGAZINE.

I, as a lover of meat dishes, bypassed most of the steakhouses in Dubai, where they mainly offer dishes from American, New Zealand or Australian beef, which can taste no worse than Argentinian, especially if it is well cooked. However, few people know that the most expensive, the so-called "marble" meat for these steaks, which are so tender and "melting" in the mouth, is obtained thanks to a certain feeding technology for the cows, which includes, in addition to a rare grazing in the meadow, immobilization and a special diet. The degree of marbling of meat directly depends on the amount of grain feeding, and the longer the animal is kept in the stall, tossing corn and wheat into the tray, the more fatty inclusions are in the muscle tissue. And the meat is juicier and tender. Most local restaurants prefer to dispense with already established supplies of American or Australian beef, why bother with an expensive, and already unusual for our taste, natural Argentinean product resembling game? Argentinean cows are not grown on artificial feed, as the bulk of industrial livestock around the world, but on the lush grasses of endless plains and hills. Excellent climatic conditions and fertile pastures allow animals to graze freely all year round for their pleasure.

Herbal fattening does not allow farmers to achieve a certain degree of marbling and tenderness of meat, but gives it a completely unique flavor and it is, by the way, better absorbed. So say nutritionists! Moreover, no matter how ridiculous it may sound, it’s much more pleasant for me to eat cow meat, which during life happily grazed on a green meadow, and did not mumble sadly in the pen ...

Therefore, taking the company of our outgoing editor-in-chief for the company, I went to my favorite Dubai restaurant GAUCHO - to feel all the richness of taste and tenderness of the aroma of the Argentinean steak.

Having skipped a glass of original signature cocktails in the cozy bar of the restaurant on the top floor, we went down to the stylish monochrome hall of the restaurant, sparkling with crystal pendants of chandeliers. About gaucho, cowboys from South American latitudes, only black and white cow skins used in interior decoration reminded here. Everything else - impeccably stylish, sophisticated, modern and spacious, which allowed the waiters to practically move discreetly from table to table.

What can I tell you, a meal at GAUCHO is not just lunch or dinner, it is, using the terminology from figure skating, a “compulsory, short and free program” performed by a waiter assigned to you. In the “obligatory” one there is a demonstration of a giant wooden board the size of a good table on which various types of steaks are laid out in an artistic order, as well as detailed explanations of the qualities of each piece of meat presented and recommendations for their choice and the degree of frying. In the “short” one, there is a careful selection of authentic Argentinean snacks (how can they be without them?), And in the “arbitrary”, as it should be, laid-back conversations about nature, weather and wonderful wines suitable for different types of meat.

Our program turned out to be very rich, as it included the following snacks and dishes: empanadas (meat pies), asado (grilled meat on a grill), warm seafood salad with tomato salsa, sea bass in spicy sauce, fried mushrooms and corn puree as a side dish to the main dish - steak. They turned out to be of three types (for testing), and all this splendor was accompanied by beautiful Argentinean wine - first white, and then, to the steak, red - warm, velvety and rich, like the temperament of the inhabitants of Argentina. By the way, we tried so much juicy meat that we already decided to say a confident “no” to the desserts. There it was!

Our waiter continued the execution of the "free program" so masterly that as a result, after a few minutes on our table there was already an apple cheesecake with caramel sauce and chocolate souffle with something unbelievably tasty around the edges (it was not possible to recognize for sure, twilight reigned in the hall). While we paid tribute to sweets and decided what time it would cost to go to the gym tomorrow to burn the calories gained, all the tables next to us were filled with smartly dressed people. This only strengthened us in the idea that dining at GAUCHO today is not only tasty, but also prestigious, as the restaurant has already earned its good fame both among the residents of the city and among its guests.

Thanking the staff for the hospitality and wonderful dinner in a pleasant relaxing environment, we sailed from GAUCHO to the parking lot. Well-fed! Happy! Maybe everyone in his own way defines for himself the concept of happiness, but that evening we wanted music, love, fresh air and, preferably, a spacious meadow for a walk in nature. ... Like those burenki that graze under the watchful vigilant Argentine gaucho. Say, happiness is different? We will not argue, but we advise you to look at your leisure in GAUCHO ...

Watch the video: Happy Cows skipping out to grass for the first time. April 2012 (March 2024).