John Myers
Argentine beef is a culinary institution. It is considered to be of particularly high quality worldwide and a great pleasure. It is not for nothing that not only amateur cooks, but also many steakhouses swear by beef from Argentina.
Argentinian beef is particularly juicy and tender in taste and at the same time firm in consistency. The cattle traditionally graze in the open air in the famous Argentinian pampas and have plenty of space to roam – an important cornerstone for high-quality meat.
Unlike many other types of meat, the long transport route to Europe, for example, also has a positive effect on the taste of Argentinian beef: Because beef has to mature for several weeks to become really tender, fresh meat is not necessarily desirable. In Argentina, the fresh beef is vacuum-packed and allowed to mature sufficiently on its way overseas.
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