La Caba~na In Buenos Aires Celebrates Second Anniversary

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. October 14, 2008

BUENES AIRES, September 15, 2005. La Caba~na in Buenos Aires celebrates second anniversary with a new steak and an individually certified traceable meat system

Wednesday 14th September 2005 marked the second anniversary of the recreation of one of Buenos Aires' most famous steakhouses, La Caba~na, and the 70th anniversary of the opening of the original restaurant in 1935. La Caba~na is the only restaurant in Buenos Aires to serve individually certified traceable meat from British herds and has recently introduced a half-day Argentine Barbecue Master course, as well as wine appreciation classes and a new 35.2oz steak, the King's Beef.

The new individually certified traceable meat initiative means that La Caba~na can ensure the steak they offer is 100% natural and of the best quality available. Each steak ordered comes with a bar code label, which diners can enter into a touch screen computer positioned on the ground floor of the restaurant or alternatively, take home and enter into the website www.control-ar.com.

The online database will then identify the meat and provide information about the life of the cattle such as:

. Cattle - origin, breed, sex, picture, date of birth, age, pasture fed on, slaughter weight, slaughter date

. Breeder - picture, name, address and a map with location of farm

. Health - name of vet, address, qualifications and vaccines given

. Slaughter house - company name, address and map with location

. Recipe suggestions

La Caba~na sources its meat from a group of 75 Argentinean farmers raising British cattle breeds such as Shorthorn, Hereford and Aberdeen Angus on open pampas and fed only on natural pastures. These breeds are chosen as they have the right amount of fat to make them perfect for grilling and steak is aged for a minimum of 30 days to bring out premium flavour.

For would-be grillers wanting to get in on the action, La Caba~na has recently introduced three hour "Argentine Barbecue Master" classes for a maximum of two people. Students will receive theoretical tuition on the different cuts of meat and barbecue techniques from grill chef Daniel Leguisamo.

After a short break to try some typical "Choripan" bread toasted over the grill, stuffed with a grilled sausage and accompanied by a glass of Malbec, they will move onto practical work on the grill working with a huge tenderloin.

The classes cost from US$150 (approx. lb83) per person and need to be booked a minimum of seven days in advance. Price includes tuition, a book with tips on how to prepare an "Argentinean Asado" (an open fire of glowing coals), a diploma of "Gran Parrillero Argentino" (Argentine Barbecue Master), a bottle of Malbec wine and a barbecue apron.

The perfect accompaniment to steak is an Argentinean wine such as Malbec or Merlot. La Caba~na can also organise two hour wine tasting classes with their sommelier for between six and 15 people, during which students are introduced to five wines from different regions of Argentina. Wines are discussed with taste notes and food matches. Wine tasting classes can be booked a minimum of seven days in advance and cost from US$45 (approx. lb25) per person.

To celebrate its anniversary, La Caba~na has added a new steak to its menu, the King's Beef, a 35.2oz rib eye named after King Carlos of Spain, who visited the restaurant in its old location on Entre Rios Avenue in 1978. The then prince requested a larger rib eye and a new cut was specially made for him. The King's Beef costs US$93 (approx. lb51.35).

From the early 1950s, La Caba~na welcomed VIPs, celebrities, the famous and infamous from all over the world, serving what many considered to be the best steak on earth. Offering specially prepared Argentinean cuisine, the restaurant's rustic atmosphere was as celebrated as its menu and its diners. With a fabled past that includes tales of romance and intrigue, and famous names from Louis Armstrong to Fidel Castro, La Caba~na deserves a place in modern history. Its visitor's book contains signatures of every Argentine president since Juan P.Justo (circa 1935).