The Best Beef Quality of Argentina
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 many breeds of cattle introduced to Argentina thrived in the pampas, grazing happily and often, resulting in leaner, more flavorful and nutritious beef. Whereas most American beef is grain fed, the bulk of Argentinian cattle feed on the plentiful grass, resulting in more omega-3 fatty acids
During Butchering, beef is first divided into primal cuts, pieces of meat initially separated from the carcass.
1. BIFE DE CHORIZO – SIRLOIN;
Popular cut. juicy with some tasty exterior fat;
literally dripping with flauvor.
8. BIFE DE LOMO – FILLET STEAKS;
it’s tender and juicy.
2. CUADRIL – RUMP STEAKS;
It’s the best everyday steaks, with fat between
10. BIFE ANCHO – RIBEYE
Super flavour in every bite with some tasty middle fat.
Our Steak Guide
The beef’s quality is derived from the grass the cattle feed on. Contrary to other countries, the majority of Argentine cows are not fed on grains in feedlots but are raised eating luscious grass, principally in the humid pampas, the biggest beef producing region of the country where open flat plains dominant the landscape.
CHORIZO / SIRLOIN STEAK
Comes from the upper middle of the cow. This steak is covered with a layer of fat on the side. Best enjoyed medium rare to medium well
ANCHO / RIB EYE STEAK
As the name suggests, from a cow’s rib section. It has a wonderful rich flavour. This steak is marbled with tiny veins of fat with a line of fat running in the middle of the steak. Best enjoyed medium rare to medium well
LOMO / FILLET STEAK
It comes from the tenderloin area, below the ribs and is a muscle that isn’t worked very hard when the cow moves. This is the most lean and tender of all the steaks. Buttery texture. Best enjoyed blue to rare
CUADRIL / RUMP STEAK
Comes from the lower back of the cow where the powerful hindquarters are. Well marbled fat between the meat. Best enjoyed rare to medium
HOW WE DO OUR STEAKS?
The preparation of the meat is season with nothing more than salt. It may sound simple, but grilling the beef well is a skill. Blue and rare steak will take longer on the grill than others steaks as it needs to be on low heat to warm the center without cooking through. Also big steaks will take longer to cook as it need to be cook through without burning the outside area. Please allow around 30 minute as standard time for your steak to be ready.
Our customer preference
- Blue 2% 2%
- Rare 15% 15%
- Medium rare 45% 45%
- Medium 29% 29%
- Medium well 9% 9%
- Well done 5% 5%
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