It was the first group of Spanish Conquistadores in 1536 that introduced cattle to Argentina. Soon after their arrival, the Spanish were forced out by the natives but returned some fifty years later with bigger and stronger troops to colonize the land. Within the fifty years that had passed, the cattle had found an ideal grazing ground in the vast pampas fields. The naturally rich grass and healthy environment meant the cows began to grow big and strong, and their numbers increased rapidly. Over the next century the wild cattle served as food to the troops and arguably played a pivotal role in ensuring the Spanish colonizers’ success.
Today, most Argentine beef comes from the pampas plains where the cattle are reared by the gauchos (the Argentinean equivalent of the American cowboy). Independent organization, The Argentinean Beef Promotion Institute, as well as other governmental organizations protect and ensure the quality of the animals, as well as export trends and the maintenance of a reasonable domestic price. The latter particularly important as it is reported that the average Argentinean consumes up to 70kg of beef a year.
Argentineans like to barbeque their beef over wood or coals; they call this asado, and it is often done on a Sunday, inviting friends and family around to all enjoy together. The Argentine asador (Barbeque chef) has perfected the art, often leaving the meat to cook from anywhere between two to six hours, ensuring the most tender and succulent beef. If you’re ever invited to the ‘meat-lovers paradise’ of the asado, leave the salad aside and be sure to wear your loose pants!
They really don’t waste much of the cow in Argentina, meaning you can get some quite surprising cuts such as chinchulines (small intestines), tripa gorda (large intestine), molleja (thymus gland), ubre (udder), and riñones (kidneys). Here are some of the most popular cuts, just so you know what it is you’re tucking into.
1. bife de chorizo – sirloin; a thick, juicy and popular cut
2. bife de costilla – T-bone; a cut close to the bone; also called chuleta
3. bife de lomo – tenderloin; a thinly cut, more tender piece
4. cuadril – rump steak; often a thin cut
5. ojo de bife – ribeye; a choice smaller morsel
6. tira de asado – shortribs; thin strips of ribs and meat sliced crosswise
7. vacío – flank steak; textured and chewy, but very tasty
Common accompaniments to Argentine beef are the mild sauce chimichurri, and diced onion, tomato and pepper salsa- ciolla.
Experience Argentina’s beef and more on one of our Argentina and Buenos Aires tours.