Let’s meat in that fatty little corner of heaven named Che


Let’s meat in that fatty little corner of heaven named Che

It’s a big juicy ‘yay’ for Che Argentine Grill in Parkwood

Andrea Burgener

I had never eaten spider steak, also sometimes called oyster steak. And not because the name is somewhat unnerving, but for the simple reason that I’d never seen it offered on a local menu.

Maybe it’s always lurked there, among the more pedestrian fillets and rumps, but I’ve never spotted it. And naturally, it would be the brilliant guys at Che Argentine Grill – freshly moved to Parkwood after four years in Maboneng – who put this unassuming looking cut in front of me.

The spider steak (on Che’s menu it’s the Aranita) is so called because of the radiating pattern made by the fat striations. It isn’t cheap, and nor should it be: there are two tiny bits of it on a cow, one on each hip. There’s even less of it on the animal than fillet. It’s a hundred times more delicious, and as with all the beef at Che it’s from grass-fed cows.  ..

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