Even Brazilians tend to agree that the beef from the south, where Brazil borders Argentina, a region called The Pampas, is the best one can possibly get. The sheer expanse of flat grassy planes allows cattle to graze with minimum effort. After all beef is muscle, and the less effort the cows do, the softer their meat will be. Add to that the purity of the grass and the water, not to mention the free-range the animals experience and you know you’ll have a pretty tasty and natural product.
Bloody good recipe for Fideuà on Omar Allibhoy's Tapas Revolution book. http://t.co/DlhCnUgLye
@Access4Storage Wimbledon just tried to charge me £50 to break my padlock! "The bull cutters are heavy and hard to use..." Really?
@Rosana_McPhee We are only human :-)