Why Argentina's Beef
Is The Best

Argentina’s beef is the best in the world and any meat eater will truly be in their element here. From the finest restaurants to the average family barbecue – steak is king in Buenos Aires and you’ll find it served everywhere. Try the nation’s favorite dish served up in gigantic portions or an incredible mixed grill - an truly authentic Argentine feast.

The secret to the quality of Argentina's beef

Another factor is their superior ancestry. Argentinean cattle have been bred from some of the world’s finest breeds. Hereford bulls, Aberdeen Angus and Durham Shorthorn breeds were brought from England in the 1800’s and are the great grandparents of most Argentinean herds roaming the Pampas today.

Argentinean steaks are always un-adulterated. The meat is pure and served simple. Usually big, thick tender pieces of meat always cooked simply over crackling wood (al carbon). After all, why mess with a masterpiece?

Argentineans are very social people, especially when they eat. They love nothing more than dining together on one humungous piece of beef that is served in the middle of the table for all to enjoy. I have seen almost half a cow being ritualistically devoured by a table full of people with lashings of chimichurri – a tangy Argentinean side sauce.

Note - you can also buy steaks for one – but be prepared for enough for two.

Stuart the carnivore devouring steak in a Parrilla

Nicky the vegetarian scoffing salad in a Parrilla

There are two fantastic ways to enjoy Argentina’s beef. You can either order from a range of excellent thick steaks (my favorite is tenderloin - lomo de bife) or you can order a ‘parrillada mixta’ which is a mixed grill - not for the faint hearted or those who just fancy a bite to eat.

Parrillada mixta – the nations favorite

Beef cooking ‘al carbon’ in a traditional Argentine parrilla restaurant

Usually, when I order a mixed grill, I am served with such a mountain of food that I always make sure I wear my loose fitting trousers!

But if you don’t fancy grilled offal, kidney or beef blood sausage then just mix and match from the menu. Most restaurants will also happily substitute any of these specialties.

Just make sure you ask for extra tenderloin and not extra intestines. Check out all of the Argentinean terminology for cuts of beef before you dine.

These can be ordered in two slightly different restaurants, an ‘asado’ style restaurant or in a ‘parrilla al Carbon’. Find out the difference between them.

Other related articles:

Argentina’s cuts of meat - all the terminology you will need at the parrilla
Make sure you know your rib eye from your rump and find out all the essential terminology you will need to dine at an Argentinean steakhouse.

Argentinean Wine - the perfect accompaniment to beef
Argentina produces some fabulous red wines, most of which go perfectly with their favorite dish – steak. Find out the best wines to order to enjoy with your steak and why their wines are now world-beaters.

Mouth watering steaks at a Buenos Aires parrilla
Find out what’s on the menu at a fantastic Buenos Aires parrilla restaurant. Also discover how Argentines cook steak in the home using the traditional method of the gaucho and where the hottest grills in Buenos Aires are.

La Cabrera – my favorite parrilla in all Buenos Aires
La Cabrera is my favorite steak house in all Argentina. Find out a lot more about La Cabrera and why it’s my top choice…

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