Little Known and Super Cheap: the Meat Cut that Became Raging in Many Restaurants in the Country

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For years they went unnoticed, relegated to a second plane within the universe of meat. However, as already happened with the entrail or the spider, the calf cheeks found their moment. Today, this traditional cut, economical and loaded with flavor, is positioned as one of the new stars of gastronomy in Buenos Aires, driven by chefs who bet to rescue less conventional pieces. The phenomenon is not casual. In a context where the kitchen seeks iden…