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Uruguayan Beef and Asado

Specialised

Uruguay has roughly three to four cattle per person and is among the highest beef consumers per head in the world; the herd is overwhelmingly GRASS-FED on natural pasture, and the country traces every animal individually — the first to do so nationally, which is a food fact as much as an export one. The ASADO is cooked on a PARRILLA over embers raked from a side fire, slowly, by an asador: chorizo and morcilla first, then achuras — chinchulines, mollejas, riñón — then asado de tira, vacío, entraña, pulpón. ⚠ URUGUAYAN AND ARGENTINE ASADO ARE THE SAME TRADITION WITH DIFFERENT HABITS, and Uruguay leans harder on lamb and on the wood fire.

Atlas — where and when

Communities and languages

Languages: Spanish

What is recorded

  • Uruguay carries roughly three to four cattle per person, is among the highest per-capita beef consumers in the world, raises its herd predominantly on natural pasture, and was the first country to implement individual traceability of every animal nationally. documented
  • The frigoríficos replace salting with refrigeration and change what the country does with its herd. documented

Related foodways

This foodway relates to

  • related to Asado documented

    The same tradition with different habits; Uruguay leans harder on lamb and the wood fire.

Recipes

No recipes are filed under this cuisine yet.