Argentinean Beef

Cattle were introduced into Argentina in 1536 by the Spanish Conquistadors. The Argentinean conditions mean the cattle bred very quickly. This, along with the newly invented refrigerated trains and ships created an export market that started to thrive.

As Argentina is in the Southern Hemisphere, the Argentine beef was at its prime at the right time of year compared to the Northern Hemisphere. This gave Argentinean Steaks further strength in North American and European markets.

With increasing demand, new breeds of cattle were introduced along with crossbreeding methods to raise prime cattle.

Argentinean steak houses are so proud of their locally raised cattle that you can, in some places, scan a barcode to see the sample you just ate, giving a full history of the animal including which farm it was reared on.

Choosing the right steak is just the same as a steak from any other country. There are various cuts from the various different types of originally imported, specially selected and expertly crossbred cattle.

Treatment and cooking of the meat will ensure it preserves its natural flavor. Here are a few tips for preserving and cooking the perfect Argentinean Steak.

To help with cooking and to make the meat considerably lighter, the fat should be removed. If you are grilling the steak, the fat can be left on.

To retain the beefs juices, either paint the meat with its own juice, or use the juice as ingredient for the sauce. Using the juice of the cooked beef to make gravy is one idea.

To freeze, cut the meat into smaller portion sized pieces. This will make it easier to defrost and preserve any potential waste. Cooked meat should be frozen with its sauce.
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ABOUT THE AUTHOR
I'm Heather, I enjoy food and cooking. I wrote this as I recently decided to buy Argentinian steak and really enjoyed it. As I find more foods I like I will write more about them.

Round steak

The leg, or round, is at the hind section of the cow produces not only top round steaks (often sold as London broil) but also a steak called a round tip, which is often cut thin for a quick sauté or stir-fry.

Cuts from sub-primal round tip, are the round tip roasts and the round tip steak, Round tip roast is from the front of the leg from the hip to the knee. The round tip steak is cut from the untrimmed round tip roasts. Top round is the side muscle of the upper leg.

Top round steaks are very lean and can become tough if overcooked. They are much improved if marinated overnight in the refrigerator.

top round steak

Bottom round is best braised as it is too tough for cooking by dry-heat methods. Almost any slice of meat will work in replacing the bottom round steak for either tenderizing for chicken fried steak or for Swissing.

Round steak usually sold bone-in, is a single steak consisting of top round, bottom round and often a piece of the eye of the round.
Round steak

Beef rib cuts

The degree tenderness of a particular cut of beef depends on what part of the animal it comes from.  In general, cuts from muscles that receive regular exercise will be leaner and tougher than those from areas on the animal that do not receive exercise.

The upper middle part of an animal that walks on all fours will yield the tenderest, most prized pieces of meat for the mere fact that this is the only muscle that a quadruped does not use. In beef, the upper middle primal cuts are the rib and the short loin (below).

This the cut used to make the king of roast for grand celebrations, the standing rib roast. Steaks cut from the rib section, either on the bone, including the attached smaller muscles, or completely trimmed so that only the ‘eye’ remains, are tender and flavorful.

The rib yields tender richly flavored steaks, such as the boneless rib steak and bone-in-eye steaks, which are called cowboy steaks or Delmonico when bone is frenched.

The terms ‘standing rib’ and ‘prime rib’ are commonly seen on buffet menus, and the roast has been a customer favorite for many years.

Even a lower-quality grade of rib-eye can present fairly well due to the fact that the eye muscles has sections, and layers of fat from between them infusing the cut with extra flavor.
Beef rib cuts