{"product_id":"brisket-falda-pecho-urien-loza-argentina","title":"BRISKET (Falda\/Pecho\/Tapa de Asado) - Urien Loza Argentina - Price $6.99 \/ LB","description":"\u003cp\u003e\u003cstrong\u003e1 piece approx. 12.5 LB — Price $6.99 \/ LB\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe \u003cstrong\u003eBrisket (Falda\/Tapa de Asado)\u003c\/strong\u003e from Urien Loza Argentina is not a cut for the impatient — and that's exactly what makes it so special. This is a hardworking muscle that carries deep, rich flavor built over time. Give it patience, give it love, and it will reward you with one of the most satisfying beef experiences you'll ever have.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e🧠 Know your cut:\u003c\/strong\u003e The American brisket includes two muscles: the \u003cem\u003eflat\u003c\/em\u003e (tapa de asado) and the \u003cem\u003epoint\u003c\/em\u003e (grano de pecho), separated by a fat layer. In Latin American butchery — especially in Argentina and the Southern Cone — the \u003cem\u003etapa de asado\u003c\/em\u003e is frequently equated with the brisket flat. While not 100% identical in every butchering tradition, they share the same anatomical origin and cooking requirements: low heat, long time, and patience.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e💨 Texas-Style Smoked Brisket:\u003c\/strong\u003e The American BBQ legend. Low and slow over wood smoke for 12–16 hours until the bark is dark and the meat pulls apart effortlessly. A labor of love that defines backyard BBQ culture.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e🔥 A las Brasas (Argentine Asado style):\u003c\/strong\u003e Cooked low and slow over embers for several hours, basting regularly. The Argentine way to transform this cut into something extraordinary.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e🍽️ Al Horno (Oven-braised):\u003c\/strong\u003e Slow-roast at low temperature for 6–8 hours, optionally braised in broth, wine, or vegetables. The result is fork-tender, deeply flavorful beef that falls apart at the touch.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e🔪 Key to success:\u003c\/strong\u003e This is a muscle that works hard — it needs time, low heat, and patience. Rush it and it’s tough. Respect it and it becomes extraordinary. The wait is always worth it.\u003c\/p\u003e\n\u003cp\u003ePremium \u003cstrong\u003egrass-fed, grain-finished\u003c\/strong\u003e beef from Argentina — \u003cstrong\u003ehormone-free \u0026amp; antibiotic-free\u003c\/strong\u003e. Pasture-raised to the highest standards. \u003c\/p\u003e","brand":"Carbe Foods","offers":[{"title":"Default Title","offer_id":45621531771116,"sku":"","price":87.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0690\/0105\/2396\/files\/ChatGPTImageJul29_2026_10_31_55AM.png?v=1785335533","url":"https:\/\/www.beefandlove.us\/products\/brisket-falda-pecho-urien-loza-argentina","provider":"Beef ☮︎ Love","version":"1.0","type":"link"}