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

  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.

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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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