Advices

Before extracting the meat, cut a corner of the container and let the juice drain.
Leave the meat out of the container for about 20 minutes, with which we will achieve optimal tenderness and flavor. When it comes into contact with air, the meat will recover its authentic red color.
Once the package is opened, we recommend consuming the meat within 3 days. If not, fillet it and freeze it wrapped in plastic wrap, never aluminum.
Always before cooking, the meat should be at room temperature. Never cook it cold, fresh out of the fridge.
Never salt meat before cooking it. Raw salt makes you lose juice.

Use a special plate for meats (ribbed like the one in the photo)
Spray the griddle with just a few drops of olive oil. The meat should not be fried. You can also grease the griddle with a piece of fat from the meat itself.
Put the meat on a very hot griddle for a couple of minutes -so we can seal the outer layer and not lose juices- and then lower the heat to a minimum.
When droplets of blood appear on the top, add salt and turn the meat over.
Turn the heat back up to high for another couple of minutes. Lower the heat to the minimum again and wait until the blood droplets appear again. At this time, the meat is already cooked.
Always eat hot, preferably without sauces in order to fully enjoy the authentic flavor of “La Pampa” meat.

Our restaurant “La Pampa” makes available to all its clients and interested persons a series of demonstrations (quick courses) with detailed explanations by highly qualified personnel (of our barbecue grills), which include how to light the fire, preparing the grill, cutting the pieces of meat, how to roast it according to the desired cooking point, and all the processes and tips to follow so that it reaches the table in perfect condition.
If you are interested in attending any of these demos, please contact us.