Argentine beef is considered to be the best quality beef in the world. There are many factors which contribute to its high quality. Among the most important of these include careful breeding, the way that animals are raised, the way that the meat is butchered and its final preparation. Among the best known breeds raised in Argentina are the ABRDEEN ANGUS, originally from Scotland, the HEREFORD and the SHORTHORN.
An additional factor is that the meat is butchered at a young age, at most one and a half to two years of age. It is also very important that the animals are allowed to graze freely in areas with PAMPA, which have the optimum conditions for their healthy growth. The butchering of the meat is done in a way that ensures that the animal is not under any stress, which guarantees that the meat won‘t be negatively influenced in terms of its consistency or taste.
HU USA BRAZIL ARGENTINA
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Rare - quickly grilled, raw imide
Medium - medium done, pink imide
Well done - Well done, without blood
steaks cooking time to 40 minutes
Mayonnaise á la Béarnaise
Grilled corn on the cob
Baked potato with chive sour cream
Green beans roasted on bacon and garlic