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). 

Wagyu is a term denoting a Japanese beef cattle breed (wa means Japanese, and gyu means cow). This breed has a genetic predisposition to create marbling of fat on the inside of muscle tissue. Average steaks have a fat cap on the outside, but Wagyu cows metabolize the fat internally and the fat remains integrated within the muscle.

This rich and luscious beef cut almost dissolves as it hits the tongue, and it's recommended to keep the middle of the cut as raw as possible so that it remains extremely juicy and retains its sweet umami flavor. The meat can be cooked for a longer period of time without becoming dried out or too tough. 

Kobe beef is a Japanese delicacy and one of the most popular regional specialties in Japan. The beef comes from the Tajima-gyu breed of cattle in Japan's Hyogo Prefecture, where Kobe is the capital and gives the beef its name. It is characterized by its tenderness, flavor, and exceptionally high levels of fat marbling.

Kobe beef is usually prepared as steaks, sukiyaki (sliced in a hot pot), or shabu shabu (sliced and boiled in a broth). It is said that one of the best ways to consume the beef is at a traditional teppanyaki restaurant, where a chef grills the meat on an iron plate in full view of the restaurant's customers. 

This meat is taken from from Barrosã cows, a native breed found in the districts of Viana do Castelo, Braga, and Vila Real on the Barroso plateau in northwestern Portugal, where they are raised mainly on family operated farms. Carne Barrosã is pink to dark red in color depending on the age of the animal.

The meat is succulent, tender, and delicate, which makes it perfect for grilling or roasting. It is also an irreplaceable ingredient in traditional regional dishes such as Assados or Estufados.

This meat is taken from cows raised in the Portuguese Azores. The cattle is raised using traditional methods in which they are allowed to graze on wild grasses, herbs, straw, and hay, which gives the meat its unique flavor. The beef is very juicy and succulent as it is highly marbled.

It is light pink to light red in color, smooth in texture, and has a unique, intense but well-balanced flavor. Carne dos Açores is best roasted or grilled, and it is an essential ingredient in many traditional Portuguese dishes. As this meat is quite flavorful in and of itself, it is usually prepared with as little seasoning as possible. 

The first mention of Mirandesa cattle dates back to the Middle Ages, when Portuguese King Dom Dinis described the presence of the Mirandesa breed in Tras-os-Montes in a document dated to 1286. This breed of cattle, which has long populated the lands near Mirando do Douro, is characterized by its large body and chestnut-colored coat. Carne Mirandesa beef is moist, tender, and succulent, and is pinkish in color with even marbling.

It is exceptionally popular in regional cuisine, and it is used in a variety of traditional recipes grilled or roasted and seasoned only with a pinch of salt to emphasize its unique flavor.

This meat is taken from Alentejana cows raised in the areas of Portalegre, Santarém, Lisbon, and Castelo Branco. These cows graze on hay, straw, and different types of wild herbs and grasses, all of which contribute to the meat's unique flavor.

It is bright pink to red in color, with some marbling, and it is very juicy and succulent. Carnalentejana can be used in a number of different ways, from soups and stews to roasts or fried dishes. It is used in many traditional Portuguese recipes, such as Bifes Alentejo. 

Angus beef is fresh meat that comes from the Aberdeen Angus cattle, a breed that has its origins in the Scottish counties of Aberdeenshire and Angus. The meat is highly prized for its exceptional marbling, which is believed to contribute to its superior texture, incredible tenderness, juiciness, and excellent flavor.

The breed’s characteristics play only a partial role in the meat’s quality as the breed is often crossed with other cattle breeds. Therefore, the diet, age, lifestyle, maturation, and processing of the meat are of vital importance to the final product. 

Hailing from Italy, chianina is an ancient cattle breed that is distinguished by its large size, well-muscled body, hardiness, excellent maternal abilities, ease of calving, and high adaptability to various environmental conditions. The initial purpose of the breed was that of draught animals, and due to their remarkable appearance and bright ivory coat, the cattle commonly took part in ancient sacrificial ceremonies.

The breed then evolved into a dual purpose breed reared for both its meat and as a draught animal, while today, the main focus has been placed on beef production. Apart from Italy, pure-bred and cross-bred chianina are nowadays reared in other countries throughout Europe, in Ireland, Australia, the US, Canada, and, recently, South Africa.