Chivito UruWagyu | La Capital
![](https://i.ytimg.com/vi/91B1xjmolq0/mqdefault.jpg)
11:16
Por qué dejamos reposar la carne? | La Capital
![](https://i.ytimg.com/vi/fV_AdrBqwxs/mqdefault.jpg)
13:49
Hamburguesa Mediterranea | La Capital
![](https://i.ytimg.com/vi/XcJt1xey84o/mqdefault.jpg)
10:55
La Picaña Rellena | La Capital
![](https://i.ytimg.com/vi/80bdX3rYvBM/mqdefault.jpg)
10:09
Carne Asada a -20 grados | La Capital
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13:45
ANGUS v/s WAGYU "La Carne más Cara de Chile" (Lomo Vetado o Rib Eye) - Recetas del Sur
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9:08
Salmon entero a las brasas | La Capital
![](https://i.ytimg.com/vi/Y0WDQRo704E/mqdefault.jpg)
13:58
La Hamburguesa de Costilla | La Capital
![](https://i.ytimg.com/vi/TowsudO3Ldg/mqdefault.jpg)
18:37