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 РSIRLOIN;

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 РRUMP STEAKS;

It’s the best everyday steaks, with fat between

10. BIFE ANCHO РRIBEYE

Super flavour in every bite with some tasty middle fat.

OPENING HOURS

MON 

5:00pm – 10:00pm

TUE – THU

5:00pm – 11:00pm

FRI – SAT

12:00pm – 11:00pm

SUN

12:00pm – 9:00pm

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