If you're reading this, is because you are about to make a good back!. One of two, or you invite or give us feedback telling us how you came out.

It's good to know about the raw material you use to give the right treatment, to know their qualities when buying quality and everything that ultimately will help you to your final product.

The back has easy preparation and cooking techniques.

Let's start with these characteristics. The back of the photo weighs 1 ½ kg. This is a boy and young animals. The red color gives the first hint of good quality. If I had brownish color. Out!. The smell, just instinctively, or you are indifferent, soft, or just ugly out here too!.

For our manipulation, elemental, all in perfect health, our hands, knives, counter, etc. It seems elementary, but we tend to 0% bacterial, which is impossible, but with this attitude of exaggerated hygiene try to bring us. The less bacterial load, reduced reproduction, longer duration of the feedstock.

While we are preparing our meat, will be out of the fridge so explicitly needed.

The photo shows the start as it should remove the fascia. Not fat or connective tissue. The connective tissue could eventually merge with the firing temperature, (depending on doneness is practiced - see a few paragraphs later), but the fascia not, so you have to remove it, and done in tail-head direction, with craft knife with sharp blade and a slight upward tilt.

The 4 parts of the spine: cord, tail, heart and head.

Queue churrasquitos get two, great for sandwich "full tenderloin." The center can also take medallions or tournedos. Of the head may be false if bridamos tournedos (tie) either, but being at home make other churrasquitos, or cut into cubes for kabobs. And you leave the cord a few more skewers.

Bridamos the pieces of meat to retain shape during cooking.

The most traditional way to cook for me, sealing it on the plate is hot with olive oil. No salt at the beginning to keep a higher proportion of juice, and in the case of a whole piece like the photo, finish cooking in oven 180 ° C. If cut into medallions finish cooking on the grill itself.

Technically firing points are indicated by the temperature at the center of the meat, bleu 45 ° C (ie raw meat hot, you know that is favored by the French), saignant 50 ° C (juicy), at point 60 ° C (my choice) or cuit 70 ° C (recommended for children).

In Argentina, we refer to the point of cooking, such as juicy, ready, cooked or baked. Personally I like juicy, and naturally shows the tenderness of this cut and retains all its flavor.

One trick to cut the meat of whatever kind is, after cleaning, take them to the freezer long enough to freeze slightly. So you have more chances of getting the forms of the desired cuts. For example when you want to cut into cubes, this is ideal, you give the same shape and size at all.

I hope this information will be useful. I wanted to write here for the recipe for Beef Tenderloin Disc Plough, where I will indicate "clean up the back."