Meat sommeliers explain their favourite food to Argentinians
In Argentina, meat is part of the cultural heritage, and almost everyone considers themselves a certified barbecue expert.
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But the evaluation of steaks, fillets and ribs usually follows personal experience and taste.
The University of Buenos Aires now wants to put the selection and tasting of meat on a scientific basis and is training meat sommeliers.
"Participants in the course will acquire theoretical and practical knowledge about the quality of meat, how to taste it and characterize its sensory aspects, in terms of tenderness, flavour, juiciness and aromas," said training director Luis Barcos from the veterinary faculty.
The course lasts a total of 300 hours and includes training modules on animal husbandry and the processing, preparation and tasting of meat.
Graduates will then be able to work in the meat-processing industry, restaurants and hotels.
"We want to teach consumers about the diversity of meat," said Pablo Bianchi. "We want to help them find the meat they really like."
Beef has a high value in Argentina. It is true that per capita consumption has dropped significantly in recent years, but with around 50 kilograms per person per year, Argentines are still among the biggest beef eaters in the world.
By way of comparison, per capita consumption in Germany was recently just under 10 kilograms.
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