Chileans increasingly desire gourmet cuts

Nowadays it is possible to appreciate a kind of “refinement” in the Chilean palate, which, within the meat industry, has recently opened a new market for gourmet products that allows consumers to explore national and international cuts. imported of higher value. The tenderness and quality of the cuts and tissues are characteristics that are found mainly in meats such as entrails, marbled loin and fillet. However, it is not necessary to spend so much money to prepare an excellent cut, since nowadays a simple ossobuco in the pot or a chicken in the juice, prepared with cognac or mushroom, for example, can surprise anyone. However, it is clear that the more purchasing power Chileans have, the more they spend on food and, without a doubt, meat is one of the preferred products. This is how we hear more and more names such as tomahawk (bone-in loin), flat iron (stripped shoulder tip), window cut (strip roast cut widthwise), among others. Because Chile consumes a greater amount of beef ...