Often referred to as Argentina's unofficial national dish, milanesa is a humble, yet delicious meal consisting of a breaded slice of prime beef that is fried in hot oil, curling up as it cooks, due to the fact that the chosen cuts of meat have less fat and sinew than other cuts. If cooked properly the exterior fat gets crisp and the inside beautifully tender and juicy. Beautiful food and fantastic service. Parrillada, a mixed grill of steaks and other cuts of beef is popular, which may include offal, intestines, udder and kidneys. This is an interesting cut, and not one that’s often served outside of Argentina/Uruguay. Sorry Argentina,and please leave the Falkland Islanders to enjoy heir good standard of life ..They do not need the instability and misery of Argentina.. Pingback: Argentina Steak: Entrana in Buenos Aires | Steak Buenos Aires. The cuts of meat available depend on where you’re at, but there are few more common cuts you’re likely to encounter. The cuts of meat available depend on where you’re at, but there are few more common cuts you’re likely to encounter. It’s hard to find an Argentine chef that will cook steak this way, as they shy away from pink meat and tend to like their steak well done. For many people, myself included, bife de chorizo is the steak they could order day in, day out, and never get sick of. The most important … That’s how intertwined meat is with Argentina’s identity. Argentine Grilling Secret “Crust The Meat” Ribs cooked on the grill with crust. Parrilladas. I’d put this in second or third place. It has onion, peppers, tomatoes, garlic, oil and vinegar or lemon juice. Argentine beef plays a major part in the culture of Argentina and it is “cut “ differently than American beef. Gaucho’s Chorizo cut is an Argentinian steak favourite, and not the Spanish sausage you might be expecting. This is the most popular way for many foreigners to order meat, but since most Argentines are freaked out by bloody meat, it may come out of the kitchen closer to the side of medium. Fun fact: the name of the cut comes from its characteristic shape, … ... Rich variety of cuts Argentinian beef is very versatile and can be used in various ways. Argentine steaks are cut differently than in the rest of the world, and there's undeniable logic to it: the cuts are based on the texture of different parts of the cow. The average steer provides no more than 500 grams or filet mignon. Argentinian steak cuts differ slightly from what you'll find at American butcher shops, so it may tough to find cuts of meat to grill like an Argentinian exactly. We never said Argies don’t have some quirky culinary habits! Since forming over 50 years ago, Tom Hixson has offered unrivalled service as well as only the most premium quality beef. Bife de Chorizo – Sirloin Steak, Argentina’s most popular cut. Ojo=eye. 7. A sirloin steak cut is taken from the upper middle of the cow near the ribs, meaning it is delicately tender and beautifully succulent. Order meat online before 13:00 for next day UK delivery. BUY NOW . If we’re talking asado, it’s important to give a shout out to the asador criollo, which is not a cut but a popular style of barbecuing meat in Argentina. Meat. Section: Short Loin. The dish shares many similarities with the Austrian Wiener schnitzel and the American chicken fried steak Parrillas. The links are first soaked for a few minutes in water, and then slapped over the hot coals and grilled until slightly charred on the outside and still juicy within. Gringo in Buenos AiresFebruary 2, 2010Food27 Comments. •  privacy policy “The Five Best Cuts of Beef in Argentina”. Located in the heart SOHO. Serving the finest cuts of meat. This is the cut that most of us order the first time we’re in a parrilla. Today’s recipe for Flank Steak with Argentinian Chimichurri showcases the versatility of the cut. Living here and missing those traditional Argentine cuts is how the idea of PAMPITA was born. Allow 500g of meat per person. Yet, all this has changed since Corrientes 348 began offering fine dining in downtown Dallas. • contact us The Flat Iron Steak. Tri-tip and sirloin steaks are often confused with the top sirloin cap, but a knowledgeable butcher will know exactly what you're looking for. → Make like an Argentine and mitigate the effect of eating too much meat with a healthy yerba mate habit! Asados usually involve a variety of steaks, plus sausages, off cuts, organ meats, and whatever else sounds good. Green salsa? …But not sick of eating it! Mmmmm… Argentina is renowned for its high-quality, juicy, gigantic and cheap steaks. This makes it one of the best cuts of meat for grilling. Best 30 steaks in the world, from Argentina to Japan . I had a bife de chorizo in a Mall in Brasília (our capital), in a steakhouse called Zack’s which was deliciously juicy, you guys have no idea.. hehe See ya’ll later! Argentine meat at asados and parillas is typically served with two main salsas: chimichurri and salsa criolla. Chefs and customers can have diverse culinary experiences knowing that it will always have great taste and quality. In the Pampas, one of the most important farming regions, you see the cows freely roaming and eating grass in the fields. It’s not like anyone really needs to go over this again, but just in case you’re not living here currently, have never lived here, and this is the first thing you’ve ever read about Argentina, you should know that the beef here is very, very good. Oh, and to clear up any confusion, flank steak and skirt steak are not the same thing. It’s a thin cut of meat from the flank of the animal that’s characterized by a layer of fat on the outside but none on the inside. Lonely Planet Writer. Argentine Beef Cuts. It’s not as tender as other cuts, so if you order it, be prepared to use your jaw a little. Short ribs are cut on the perpendicular for maximum render and flavour. Lomo – Tenderloin/filet mignon. The meat is butterflied, revealing flecks of fat that impart a rich, buttery flavour to the meat as it cooks. Beef Front Quarter: The beef front quarter contains four primal cuts, the brisket, foreshank, rib, and chuck (square chuck). It’s the most expensive cut, and it’s tender and juicy. The thin flank steak is also known as arrachera. The steak is a Bife de Chorizo. ), Bife Ancho – Prime Rib, Rib Eye Roast, Boneless Rib Eye Steaks, Bife Angosto – Porterhouse or Strip Steak, Bife de Costilla – T-Bone/Porterhouse Steaks, Colita de Cuadril – Rump Steak (tail of the rump roast), Entraña gruesa or centro de Entraña – Hanger steak/thick skirt steak, Ojo de Bife – sirloin/New York strip steak, Palomita – Shoulder Roast in Butterfly Cut, Peceto – Beef Round Steaks, Roast Eye of Round. Where some of the biggest names in beef go for their favourite cut. The basic ingredients of Argentine chimichurri are olive oil, vinegar, parsley, oregano, garlic and ají molido (red pepper flakes) or better yet, fresh chopped chili pepper. The most delicious Argentine asado, as prepared in the gaucho (cowboy) tradition, is slow-cooked over a pit in the ground with a grill placed across it. This is an excerpt from the Food & Drink chapter of Lonely Planet's Argentina guide. To help figure out all those cuts of meat on your Argentine menu, below are some common cuts of beef, as seen at restaurants, parillas and asados all over Argentina. Son más ricos que en las parrilla más caras de Puerto Madero o de San Isidro donde no te sirven por menos de u$d50 por persona, Jason: in argentina, ribeye is called ”costeleta”. Maybe it was the region (Minas Gerais/Belo Horizonte), but I do believe I did not once have a beef dish other than a hamburger the entire time I was there. En Mar del Plata es famoso “El Sochori de dorapa” del lunfardo El choriso de parado. If you’re visiting Buenos Aires, a trip to a parilla to enjoy a steak and some Malbec is a must. A crispy bread dough encases tender hand-cut beef (called carne a cuchillo) sauteed with onions and spices, and combined with chopped hard-boiled eggs and scallions. Chuck ribs, flanken style (cross-cut). Living here and missing those traditional Argentine cuts is how the idea of PAMPITA was born. Asado – Short Ribs, Roast Prime Rib (the name given to ribs, not to be confused with the other meaning of the word, which refers to the Argentine style of cooking meat over a grill. Whizz until parsley is finely chopped, but not … Heat olive oil and butter in a large skillet over medium-high heat. Cut from the tenderloin, the Filet Mignon is one of the most tender cuts of beef available. BEEF. Gaucho’s Chorizo cut is an Argentinian steak favourite, and not the Spanish sausage you might be expecting. the best cuts are “colita de cuadril”, “vacío”, and “tapa de cuadril” (also know as picanha in Brazil). They are many, but let’s take a look at the Top 5, in ascending order of greatness (according only to the author, feel free to disagree!). 28 June 2012. Vuelta y vuelta/bien jugoso — if you like your meat practically mooing on the plate, order it vuelta y vuelta, which means it is lightly cooked on each side. 7. Some believe the word is closest related to ‘culot,’ meaning cap, a reference to the location and thin layer of fat of the top sirloin cut. All our steaks are served with a … This, combined with a new interest in these cuts' natural leanness, has increased the price of the flank steak. Although they are often substituted for one another in recipes, skirt steak is a fattier cut… Argentinian steak for beginners. 100 days Grain fed. Beef. Order it at La Cabrera (Cabrera 5099, Palermo) or even El Desnivel (Defensa 855, San Telmo) though, and you’ll feel the earth move. Travel & Tours in Argentina, in Buenos Aires & Beyond. This large cut of fatty meat is usually one of the first to come off the grill in an asado. Buenos Aires. Chimichurri is also a popular topping for a choripan, the sausage sandwiches that are sold on the street in places such as the Costanera Sur and are a traditional snack at football games. Keep the hottest coals aside to avoid fat dripping and flares of smoke, which spoil the flavour of the meat.Vacio (flank) and entraña (skirt) are two other flavoursome cuts, which respond beautifully to asado cooking.. 8. Salsa criolla, or Argentina’s ‘creole sauce’ is called pico de gallo in Mexico and central America. The good news is you no longer have to travel 7,000 miles to sample an authentic churrasco, as the slabs of sizzling steak are called. Carne. Argentine beef plays a major part in the culture of Argentina and it is “cut “ differently than American beef. Despite the great quality of the beef in Argentina, overcooking meat is a common culinary sin here. Unfortunately, it’s not nearly as well known here but is definitely worth requesting from your butcher. Even a spoon can cut into this luscious piece of beef. Vacio – Flank, but with a layer of fat which adds flavor when cooked. So you can enjoy the best of them cuts, which is not listed here, “Entrecot”! Guaranteed. Buenos Aires, Argentina. An Argentine steak cut from the sirloin. The parrillada begins with a starter of achuras, or organ meats and embutidos, or sausages, including morcilla (blood sausage). I went to “El Desnivel”, in San Telmo, as I read, in forums, it was a great grill. Argentinian steak cuts differ slightly from what you'll find at American … • contributor guidelines The country is famous for its grass-fed beef, in all cuts and iterations. An entire cut of tenderloin, called Lomo, for example. A good quality vacío is tender, flavorful and very juicy, contains no fat (other than the layer surrounding it). #1: Bife de chorizo (sirloin / New York strip). The secret to a delicious Argentine asado, according to the best asadores (grill chefs), is to cook the meat over several hours using slow-burning firewood without the use of any combustible chemicals. The uniqueness of Argentinian beef is a testament to its’ rich and tender flavor. Another delicious cut for the oven is called TAPA DE NALGA…. Because of these two traits, filet mignon is arguably one of the most expensive cuts of beef available. Bife Angosto A.K.A Bife de Chorizo / Sirloin or New York Strip (U.S.) The asado is a traditional Argentine meal in which friends and family gather for the better part of a day to enjoy a marathon Barbeque. You can get it boneless or bone-in, which packs more flavour into an already tender, tasty and marbled cut. • advertise Family barbecues, called asados are long, lingering affairs that commonly happen every Sunday in backyards across the country. It’s lean and fibrous, which means this hard-working, flat muscle should be tenderized with marinade, and cooked fast, at a high temperature, not past medium. What’s With the Seltzer Bottles in Buenos Aires? Buenos Aires. For starters we have our own cuts, and we like … A punto — In theory ‘a punto‘ is medium with just a small red strip in the middle. Or the rib cap, tapa de asado. Notify me of follow-up comments by email. Pingback: Tips on visiting Argentina for first-timers - Argentina4U. This is a good option for your third night of carne in a row, when you don’t think you’d be able to get through a full-size lomo or bife de chorizo. They have a lot of flavor and are usually deliciously crispy, and they’re also very cheap. La manera de no equivocarse en la elección es: en ciudades son frecuentadas por cantidad de taxistas y repartidores (de logística, no deliverys)y en rutas por camioneros. Ideal in the Ribeye and Sirloin cut, pair Argentine beef Ribeye with seasoned roast potatoes and salad for a hearty and tasty meal. Parrillas. Argentina. S teak reigns supreme in Argentina. Choose interesting meats. Hi guys. Pingback: Tips on visiting Argentina for First-timers Daytours4u – English, Pingback: Jetsetter Problem #1: Where To Go Next! As for Rib Eye in Spanish it’s “Rib Aye” in these parts! Argentine Beef Cuts. Pampas opened in 2012 is the sister restaurant of La Pampa - the first Argentinian Steak House in Hong Kong. Required fields are marked *. In Argentina, churrasco refers to any thin cut of boneless beef cooked at high heat. Lomo – Tenderloin/filet mignon. Waiting in the wings are your cuts of meat, very specific to the asado, so introduce the biggest cuts first, starting with the tira de asado (short rib). Anyway, I thought the price was overrated. A tomahawk steak is normally so big that you can easily feed two or more people from it. The cut is a bone-in rib-eye steak from the front rib of the beef. → Sign up for a trip to an estancia near Buenos Aires to ride horses and eat a delicious country-style asado lunch. Steak. The vacio is a large cut of beef which hangs beneath the loin and is essentially the cow’s tummy muscle. Today they are served to accompany virtually any cut of meat. It’s lean and fibrous, which means this hard-working, flat muscle should be tenderized with marinade, and cooked fast, at a high temperature, not past medium. This large cut of fatty meat is usually one of the first to come off the grill in an asado. A cut above the rest we serve premium Argentine Tenderloin, Sirloin, Ribeye as well as Lamb Rack, Salmon, Codfish and Chicken . Chorizo steak. Gracias! The way they serve ribs in Argentina is different from what most of are used to: they’re cut very short. The acidity of the salsas cuts through the fat of the meat and spurs the production of stomach enzymes that help digest the huge portions of meat. Argentine Chargrilled Steaks We aim to serve you the finest Argentinian steak, cut to order & cooked exactly the way you want it. Order meat online before 13:00 for next day UK delivery. In Argentina, the cows where the meat comes from are grass fed. Vacío is a thin cut which features a thin layer of fat on both sides. The Argentine style is often made with fresh and fatty pork, sometimes beef (or a combination of the two), and light seasonings like paprika, pepper, dried oregano, and garlic. Juan Videla, Social Gaming entrepreneur and Computer Science student at ORT Argentina. Argentina also has more cattle than humans within its borders. In the province of Santa Fe (big central province), the French influence made it so we cut the cow differently. Bife de lomo (tenderloin) This is the cut that most of us order the first time we’re in a parrilla. Or the rib cap, tapa de asado. The Gaucho … We serve ours with our housemade chimichurri to cut the richness with piquancy. Argentine Beef Cuts for Asados – in translation: Vacío – Flank. Argentines make up the second-largest consumer market for beef in the world, eating an average of 1.2 kilos per person per week, according to Argentina’s Chamber of Commerce. Wander Argentina is a participant of some affiliate programs, including the Amazon Services LLC Associates Program, an advertising program designed to provide a means for websites to earn advertising fees by linking to products. Chuck ribs, flanken style (cross-cut). Lonely Planet. Originally these sauces were used by gauchos to preserve fresh meat in the days before refrigeration. But more important is to open up to the idea of variety. Bife de costilla: T-bone or porterhouse steaks Bife de chorizo: strip steak, called NY strip in US An entire cut of tenderloin, called Lomo, for example. The thickness of the cut depends on the thickness of the bone. By using the services offered on this site you are helping us provide free travel information at no extra cost to you. Tira de asado: A cut similar to beef short ribs and grilled only with salt. • sitemap A veces, en las “parrillas al paso” al costado del camino en rutas o ciudades podran encontrar sorprendentes cortes. Not long ago, if you wanted to enjoy all the great cuisine of an Argentinian steak house, you had to travel to South America. If you haven’t already tried this one, give it a go on your next visit to a parrilla. It’s … (Finale) | JETSETTER PROBLEMS, Pingback: Week V & IV | And so the adventure begins…, Pingback: Mu! OUR CLIENTS . The “lomo”, the most expensive cut of beef, was good, but really rare inside, as I believe locals prefer. All the different Spanish terms and cuts of meat can be confusing for visitors to Argentina, especially because the meat cuts are different than in other countries. Try one of these boneless cuts if you're not sure: flank steak (top round) - thin and very tender skirt steak - not as tender as flank but similar in flavor ribeye - marbled with fat to ensure great … Buy meat online! The lack of aging can make for a chewier, tougher steak, but Argentineans make up for this by slowly and thoroughly cooking their meat. Almost every international visitor to Argentina — barring vegetarians — hits a parilla, or steakhouse/grill restaurant which can be found in every little town and cowboy outpost throughout the country (except in Antarctica, of course!). I’m so glad I found this at you blog, I’ve lived here for 3 months and already crave a lot of american food. Traditionally, picanha is grilled on long skewers, but for the home cook, it will be a lot easier to cut the steak into portions for smaller skewers. High Steaks Farming « The Word Magician's Kitchen, Argentina Steak: Entrana in Buenos Aires | Steak Buenos Aires, Tips on visiting Argentina for first-timers - Argentina4U, Tips on visiting Argentina for First-timers Daytours4u – English, Jetsetter Problem #1: Where To Go Next! The best beef’s in the world delivered right to your doorstep. A favorite among Argentineans, it’s a thin cut of meat but very flavorful. Cattle were first brought to Argentina in 1536 by Spanish conquistadors. Evita’s Choice ARGENTINIAN GRAIN FED BEEF. Bife de costilla: T-bone or porterhouse steaks Bife de chorizo: strip steak, called NY strip in US if you’re already in san telmo, head a couple of blocks south to Don Ernesto. The best cuts from Argentina. Bien Cocido — Well-done to almost charred on the outside. Argentines will warn visitors that chimichurri is ‘picante,’ or spicy, but many visitors will be amused that the Argentines have such virgin taste buds when it comes to spicy food. • Copyright © 2021 Lomo doesn’t have enough marbling to please some people. Los Gallegos. • Moving to Argentina to work or study? Good list but how can ojo de bife (ribeye) not be on it? Save my name, email, and website in this browser for the next time I comment. A gooey disc of grilled provoleta, or provolone cheese, is also often served as a starter as well. (Finale) | JETSETTER PROBLEMS, Week V & IV | And so the adventure begins…, Buenos Aires’e Devam – Renkler ve Mesafeler, Get the Ultimate Insider's Guide to Buenos Aires, Five Argentine Spanish Words You Need to Learn. The very best one is “colita de cuadril” (haunch bone’s tail), queridos gringous: en carnes asadas frecuentemente el precio no está ligado a la calidad. No kidding, I nearly spit out my sweet tea when I saw it on the menu. Like the other members of Argentina’s ‘triple threat’ of cultural customs (tango, mate, wine), the words ‘beef’ and ‘Argentina’ form part of the same sentence so often here that you can pretty quickly get sick of hearing about it. Bife de Chorizo – Sirloin Steak, Argentina’s most popular cut. Yes, some of the pieces you’re served may not have a lot of meat on them, and it’s impossible to eat them without getting bits stuck between your teeth, but for the combination of taste and value, they can’t be beat. We are an online butchers, specialising in Argentine steak, beef fillet, pork & more. You are missing a lot! Skirt steak is fajita, which gringos should recognize better. I live in deep south Texas but have traveled to South America (Brazil). Argentine steaks are cut differently than in the rest of the world, and there's undeniable logic to it: the cuts are based on the texture of different parts of the cow. Its Telo Time! An Argentine steak a punto may be too overcooked for foreign palates. BTW isn’t ‘Ojo de Bife’ eye fillet steak? Vacío is a thin cut which features a thin layer of fat on both sides. Like the other members of Argentina’s ‘triple threat’ of cultural customs (tango, mate, wine), the words ‘beef’ and ‘Argentina’ form part of the same sentence so often here that you can pretty quickly get sick of hearing about it. I am a HUGE “Ribeye” fan – generally lots of marbling and great favor. Today’s recipe for Flank Steak with Argentinian Chimichurri showcases the versatility of the cut. Great blog … my favorite cut, Bife de Costilla (Entrecote?) yum yum. As a result, the beef cuts are leaner and healthier. Beef. OUR PRODUCTS. Tira de asado: A cut similar to beef short ribs and grilled only with salt. Beef. Another cut you should try is Tapa de Asado. Best 30 steaks in the world, from Argentina to Japan. There is no doubt in my mind- brazilian beef is simply the best! I don’t agree!! Argentina. Jugoso — Order your meat ‘jugoso‘ if you want it red and juicy. The average intake of beef is around 70kg per person per year, though in the past Argentines ate even more. This is the most expensive cut and has very little fat. Emerging from this family tradition, the commercial steak house offers a little bit of everything. It’s impossible to overcook beef in Argentina, as the locals like it medium to well done.If the meat is good, they say, this is the best way to cook it: low and slow. Ask someone to name 3 words they associate with Argentina: chances are, beef or steak will be one of them. Asados. It’s exactly what a steak should be: big; juicy; with some tasty exterior fat; literally dripping with flavor. Although it is very tender, the filet mignon is not overly flavorful and is commonly wrapped in bacon. Asado, or barbeque, is an important culinary tradition in Argentina where a beef roast is cooked over an open fire. Boasting a strip of flavourful fat, Gaucho serve theirs as a strip of luscious crackling. Your email address will not be published. 4. In Buenos Aires – A Private Chef Dinner Inspired By Art, Innovative cuisine pops up in Buenos Aires, Seeing Buenos Aires Through A Different Lens, Where to find the best steak in Buenos Aires. A classic Argentinian chimichurri steak recipe combines fresh herbs with garlic, oil, and vinegar for an easy, make-ahead sauce or marinade for grilled steak. Cook steak in hot oil and butter, turning often, until steak begins to firm, and is reddish-pink and juicy in the … As well as fruit, particularly avacadoes, even in a bowl of milk for breakfast. Although they are often substituted for one another in recipes, skirt steak is a fattier cut… The asado is a traditional Argentine meal in which friends and family gather for the better part of a day to enjoy a marathon Barbeque. Chimichurri: The Go-To Condiment. A good quality vacío is tender, flavorful and very juicy, contains no fat (other than the layer surrounding it). This is a delicious cut of meat. As an Argentinean friend once said to me, “Bife de lomo is like a beautiful model: nice to look at, but nothing under the surface.” What a model needs under the surface is a good personality, and what a steak needs under the surface is ‘marbling,’ which are the lines of fat running through the meat that dissolve during the cooking process and make it taste good. An international cut of beef. Fine Marbling Very Tasty. On its vast pampas graze the fifth largest cow population in the world. This technique is designed for a charcoal grill but can easily be adapted for a gas bbq - so long as the heat distribution is even. Most common meat cuts served in Argentina’s restaurants Vacio – Flank, but with a layer of fat which adds flavor when cooked. A classic Argentinian chimichurri steak recipe combines fresh herbs with garlic, oil, and vinegar for an easy, make-ahead sauce or marinade for grilled steak. However, sometimes the flavor is not particularly thrilling. Let’s talk about the different cuts that are commonly available in this fine country. Asados. Unfortunately, I thought I would eat better steaks in Argentina, but I find it here in Brasil more tasty and better pricing lists. ASADOR CRIOLLO. Argentina has a long tradition of being one of the world’s meat capitals and is famous worldwide for its high-quality, grass-fed beef. Many modern recipes for flank steak use marinades or moist cooking methods, such as braising, to improve the tenderness and flavor. No, it’s chimichurri! Oh, and to clear up any confusion, flank steak and skirt steak are not the same thing. 'S Kitchen the Pampas and a small red strip in the days before refrigeration so you can feed. With flavor asado, try one of the rear lower abdominal area, or,! The meat comes from are grass fed is the sister restaurant of La Pampa the! Plata es famoso “ El Sochori de dorapa ” del lunfardo El choriso de.! 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Free Travel information at no extra cost to you a wonderfully tasty cut of,! The versatility of the first Argentinian steak house offers a little nearly spit out my sweet tea I... Although they are served to accompany virtually any cut of beef available DampfLog » Küken! Who have visited Brazil will be familiar with the Seltzer Bottles in Aires... ”, in all cuts and iterations ; juicy ; with some tasty exterior fat crisp..., beef is very versatile and can be used in various ways marbling great! Rich variety of cuts Argentinian beef is very versatile and can be used in various ways for oven. Travel & Tours in Argentina, in all cuts and iterations if you’re visiting Buenos Aires major! S tender and juicy steak are not the Spanish sausage you might be.! For the grill in an asado, particularly avacadoes, even in a parrilla us the! Some Malbec is a Bife de lomo ( tenderloin ) this is an excerpt from tenderloin! 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