What Should you know about Argentinian Steak

Cattle rearing was introduced in Argentina from 1536 by the Spanish Conquistadors. Ideal conditions in Argentina meant that cattle could be bred very quickly. With the invention of refrigerated ships and trains Argentinian steak gained immense popularity as exported items. Location of Argentina in the Southern Hemisphere meant that the Argentinian beef reached its prime at the right time of the year, as compared to the beef in Northern Hemisphere.

As Argentinian steak houses are proud of the beef they sell thus they attach a bar code, which can be scanned to know the full history of the animal you just ate. There are various cuts of originally imported, expertly cross-bred and specially selected cattle. Argentina is the beef capital of the world and the average intake of beef is almost 150 pounds per person every year. As traditional barbecues are standard dishes for weekend treats or holiday events, thus the Argentinians are masters in the art of grilling beef. Argentinian steak is grilled with coals and using little salt.

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