Argentine beef

Argentine beef is fresh meat that is often praised for its high quality and flavor due to grass-feeding and suitable climate. The cattle multiplied quickly since 1536, when the cows first arrived in the country with Conquistadors. The beef started to be produced and exported so fast that the landowners soon became extremely wealthy.

Argentine beef is a staple food in the country, with 55 million head of cattle, mostly in the pastures of Pampas. Traditionally, the meat is cooked over a charcoal flame and served with chimichurri on the side. It is believed that the best cuts of Argentine beef are bife de lomo (tenderloin), entraña (skirt steak), asado de tira (short ribs), vacío (flank steak), and bife de chorizo (sirloin).

Tender, juicy, well-marbled, and extremely flavorful, Argentine beef is delicious regardless of which cut of meat is used in the process.