Argentina has the very best meat in the world and we have been enjoying various dishes from different restaurants over the last two weeks in Bariloche and Mendoza (review) (review). With more cows than people, Argentina is a high beef consumer country where the unique flavor comes from muscle rather than fat.
How to order steak in Argentina
Argentine standards differ from those around the world with different phrases representing the cook times as listed below:
- Vuelta y Vuelta (blue rare): Approximate cooking time: one minute on each side.
- Muy jugosa (rare): Approximate cooking time, 7 minutes.
- Jugosa (medium rare): Approx. Cooking time: 8 minutes.
- A punto (medium): Approx. cooking time, 8-9 minutes.
- Cocido (medium well): Approx. Cooking time: 10 minutes.
- Bien cocido (well done): Approx. cooking time: 12 minutes.
Non-steak foods to eat in Argentina
We also tasted Chorizo (beef and pork sausages) and chicken breast on several occasions that were juicier and tastier compared to the US. In several restaurants, half chicken breast can be ordered for a fraction of the price compared to the US. In Mendoza, one restaurant charged just under $7 USD for a large piece of chicken breast (see images below).
Factors involved in exceptional Argentinian meat tasting
The exceptional taste of meat in Argentina is attributed to several factors deeply rooted in the country’s cultural and agricultural heritage.
Grass-fed Cattle
Argentina is renowned for its expansive grasslands, known as the Pampas, which provide ideal conditions for raising cattle. Unlike their grain-fed counterparts, Argentine cattle are primarily grass-fed, resulting in meat that is leaner, more flavorful, and richer in nutrients such as omega-3 fatty acids.
Breeds and Genetics
The predominant cattle breeds in Argentina, such as Aberdeen Angus and Hereford, are known for their high-quality meat production. These breeds have been selectively bred over generations to optimize traits like tenderness, marbling, and flavor, contributing to the exceptional taste of Argentine beef.
Traditional Ranching Practices
Traditional Argentine ranching practices emphasize extensive grazing and free-range management, allowing cattle to roam and feed naturally on nutritious grasses. This natural lifestyle promotes the development of well-exercised muscles and enhances the meat’s flavor and texture.
Dry Aging
In Argentina, dry aging is a common practice employed by butchers and meat processors to enhance the flavor and tenderness of beef. Dry aging involves hanging beef carcasses in a controlled environment for an extended period, typically several weeks, allowing natural enzymes to break down muscle fibers and intensify the meat’s flavor profile.
Skilled Butchers and Cooks
Argentine butchers and chefs possess a wealth of knowledge and expertise in handling and preparing beef. Whether it’s selecting the finest cuts, mastering grilling techniques, or incorporating traditional seasonings and marinades, their skill and craftsmanship play a vital role in ensuring that the meat maintains its exceptional taste and tenderness.
Cultural Significance
Beef holds significant cultural importance in Argentina, where the consumption of grilled meat, known as “asado,” is a cherished culinary tradition. As a result, there is a strong emphasis on preserving the quality and flavor of beef throughout the production process, from pasture to plate.
Asado similarities in neighboring nations
Argentina and Uruguay use more premium meat cuts, which aren’t widely available or affordable in Chile. In Argentina, meat cuts are available only in the internal market due to export restrictions. In Argentina and Uruguay, firewood is used to cook meat instead of coal (except in Buenos Aires) and coal is used predominantly in Chile resulting in different flavors.
Uruguayan style Asado
Uruguay grills have ample surface so you can have coal or firewood lit on one side and food cooking on the other side.
Conclusions
Overall, the combination of natural factors, traditional practices, and cultural reverence for beef contributes to the exceptional taste of meat in Argentina. Whether enjoyed as a simple grilled steak or as part of a traditional asado, Argentine beef continues to captivate the palates of food enthusiasts around the world.