There are 13 million cattle slaughtered in Argentina every year. That fact alone indicates that the product must be of the highest quality. That represents an export value of 700 million US dollars per year. However, more product is eaten in Argentina, approximately three quarters of this total is consumed at home. Amazingly each person eats 70 kilos of beef per year!
Cattle were introduced in Argentina by the Spanish in 1536, but they didn’t keep the ball rolling and the cattle became wild, roaming the pampas for many years, into the late 1800s.
Other breeds were introduced to compliment the now indigenous Argentine cattle. Famous breeds such as Shorthorn, Aberdeen Angus and Hereford. These cattle settled without a problem, as the climate, environment and the luscious pampas grass is ideal for these breeds. Normally they would be subjected to much harsher weather and inferior foodstuffs such as silage and grain. The Argentinian beef cattle only eat the superb pampas grass, they roam free, are not subjected to enclosure, and are not injected with drugs. The pampas grass is low in saturated fat and has good Omega 3 fatty acid.
It was the gauchos who eventually tamed the wild cattle, and so the story began. The production of arguably the best beef in the world. With the introduction of refrigeration and the building of the railway system in the 1800s production increased massively, due the safe, healthy and efficient distribution network.
All of the above ingredients work their magic to ensure that the beef when mature enough to prepare for the customer is second to none. The unique flavour and quality of the Argentinian steak, accompanied by one or more of our chimichurri sauces make it the number one choice.
It has been argued that Uraguay has the best beef in the world, but there is no evidence to support this assumption. The numbers speak for themselves! Worldwide the demand for this beef is growing rapidly. Specialist restaurants are springing up daily in order to cope with the demand.
There is absolutely nothing like the smell of a barbeque preparing magnificent asados, the smell plays havoc with the tastebuds and sets tummies rumbling – either in the pampas or indeed the ever increasing market worldwide in gardens and restaurants. ¡Viva Don Gaucho!