Stories of fire and beef
Tales, guides and traditions from the Río de la Plata: the cuts, the asado, the difference between the parrillas and everything that makes fire-grilled beef special.
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The beef June 2026 3 min readOur beef: the world's best, cooked the Uruguayan way
In Busto Arsizio we cook with the best beef in the world. It's not just a phrase: it's a choice, made without borders, with an obsession for quality and for the right price.
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Culture June 2026 4 min readUruguayan parrilla and Argentine asado: cousins, not twins
Same beef, same fire, same Río de la Plata. And yet the Uruguayan parrilla and the Argentine asado are not the same thing. Here are the differences that actually matter.
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Guide June 2026 3 min readA guide to the cuts of the parrilla: entraña, vacío, bife and the rest
Entraña, vacío, asado de tira, bife de chorizo, picaña: every cut has its own story, its own texture and its own way of sitting on the fire. Here's how to recognise and order them.
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Tradition June 2026 3 min readThe Uruguayan asado: the story of a fire that became identity
From the Gauchos of the plains to Sunday with the family: how beef over fire became the heart of Uruguayan culture. And why a parrillero is far more than a cook.
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