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 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.  

  Beef Cuts

argentinian-steaks

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.

OPENING HOURS

MON 

6:00pm – 10:00pm

TUE – THU

6:00pm – 11:00pm

FRI – SAT

12:00pm – 11:00pm

SUN

12:00pm – 9:00pm

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