Cows were first brought to Argentina in 1536 by Spanish Conquistadors. Due to the geography of the Pampas and a small national market, the cattle multiplied rapidly. Argentina has the world's second highest consumption rate of beef, with yearly consumption at 55 kg per head.
Beef quality is dependent on the diet provided to cattle and their living conditions. The two different farming regimes used for beef production in Argentina are grass pasture and feedlot-based farming. Grass-fed cattle are living under more natural conditions.
1. BIFE DE CHORIZO - SIRLOIN;
Popular cut. juicy with some tasty exterior fat;
literally dripping with flauvor.
8. BIFE DE LOMO - FILLET;
it’s tender and juicy.
2. CUADRIL - RUMP;
It’s the best everyday steak, with fat between
10. BIFE ANCHO - RIBEYE
Super flavour in every bite with some tasty middle fat.
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