{"id":24080,"date":"2020-11-06T09:00:00","date_gmt":"2020-11-06T08:00:00","guid":{"rendered":"https:\/\/www.trafalgar.com\/real-word\/?p=24080"},"modified":"2024-04-30T17:50:17","modified_gmt":"2024-04-30T16:50:17","slug":"argentinian-steak-best-world","status":"publish","type":"post","link":"https:\/\/www.trafalgar.com\/real-word\/argentinian-steak-best-world\/","title":{"rendered":"What makes Argentinian steak the best in the world?"},"content":{"rendered":"\n

Argentina<\/a> is a mecca for meat-lovers, with many claiming the country has the very best steak in the world. But what makes it so good? From the grass-fed Pampas cows to the unique beef cuts and special Asado cooking techniques, Argentinian steak is a work of art from start to finish. Read on to discover everything you need to know about the juicy, tender, flavourful masterpiece that is Argentinian beef.<\/p>\n\n\n\n

Grass-fed cows in Las Pampas<\/strong><\/h2>\n\n\n\n
\"gaucho<\/figure>\n\n\n\n

You can\u2019t talk about Argentinian steak without talking about their cows. There are many different breeds of cattle, but the ones that produce the best beef are those that graze on the amazing grass of Las Pampas.<\/p>\n\n\n\n

But what is Las Pampas? It\u2019s 750,000 square kilometres of mostly flat grassland in Argentina, famed for its temperate climate that\u2019s perfect for growing nutritious grass. The cows here spend their lives happily grazing in the sun, resulting in leaner, more flavourful, healthier Argentinian beef.<\/p>\n\n\n\n

GET INSPIRED BY: <\/strong>Icons of South America<\/a><\/em><\/p>\n\n\n\n

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A post shared by Visit Argentina (@visitargentina)<\/a> on Apr 23, 2020 at 9:19am PDT<\/p><\/div><\/blockquote> \/\/www.instagram.com\/embed.js<\/a>\n\n\n\n

No antibiotics or hormones<\/strong><\/h2>\n\n\n\n

Because they are free to roam and graze on the nourishing grass, Argentinian cows are less likely to get or spread disease. This means that farmers or gauchos (Argentine cowboys) don\u2019t need to pump the cows full of antibiotics to ward off infections. <\/p>\n\n\n\n

They also aren\u2019t fed growth hormones. Pampas-raised cattle aren\u2019t unnaturally rushed to fatten up as quickly as possible, which can weaken a cows\u2019 immunity. As a result, Argentinian beef makes for some of the best steaks in the world.<\/p>\n\n\n\n

RELATED CONTENT:<\/strong> How and Where to Eat the Best Steak in Buenos Aires<\/a><\/em><\/p>\n\n\n\n

Unique beef cuts<\/strong><\/h2>\n\n\n\n
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A post shared by Travel Buenos Aires (@travelbuenosaires)<\/a> on Sep 17, 2018 at 4:00pm PDT<\/p><\/div><\/blockquote> \/\/www.instagram.com\/embed.js<\/a>\n\n\n\n

While Argentinian beef is certainly raised right, it\u2019s also cared for after the butchering process. Argentinian steaks are cut differently, which all leads to a better flavour. <\/p>\n\n\n\n

The cuts are based on the texture of different parts of the cow. Rather than having a steak with more than one texture, such as an American T-bone, your Argentinian steak has one consistent texture all the way through. This means it will cook evenly and leave you with melt-in-your-mouth goodness. <\/p>\n\n\n\n

Here are some of the most popular and unique beef cuts you have to try in Argentina:<\/p>\n\n\n\n

Bife de Lomo (Tenderloin Steak)<\/h3>\n\n\n\n

If you like your steak with minimal fat, this is the cut for you. It\u2019s one of the most superior and expensive cuts of meat, with lean, tender and juicy flavours.<\/p>\n\n\n\n

Bife de Chorizo (Sirloin Steak)<\/h3>\n\n\n\n

This is a fatty, thick beef cut that\u2019s literally dripping with flavour. It\u2019s big and juicy, with some tasty fat, and while it\u2019s not as tender as Bife de Lomo, it\u2019s got more marbling which gives it an amazingly rich taste.<\/p>\n\n\n\n

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A post shared by Travel Buenos Aires (@travelbuenosaires)<\/a> on May 20, 2020 at 5:40pm PDT<\/p><\/div><\/blockquote> \/\/www.instagram.com\/embed.js<\/a>\n\n\n\n

Entra\u00f1a (Skirt Steak)<\/h3>\n\n\n\n

The Entra\u00f1a cut is one of the most popular among locals. It\u2019s cut very thinly, and while not as tender as the other cuts it\u2019s packed with flavour. It\u2019s also one of the least expensive cuts, so a good choice for those who plan to eat Argentinian steak every day on their trip.<\/p>\n\n\n\n

Vac\u00edo (Flank steak)<\/h3>\n\n\n\n

This unique cut has a thin layer of fat that makes it tender on the inside, but extra crispy and delicious on the outside. It\u2019s a little chewy, but also delicious.<\/p>\n\n\n\n

Other popular cuts include Ojo de Bife (rib-eye), Asado de Tira (ribs), Bife de Costilla (T-bone), and Cuadril (rump steak). If you\u2019re dining with friends, you might like to order the Bife Angosto, a tasty cut of rich fatty meat served in a large portion to share.<\/p>\n\n\n\n

RELATED CONTENT:<\/strong> 8 food and wine tours you can take with Trafalgar that celebrate gastronomy<\/a><\/em><\/p>\n\n\n\n

Special cooking methods<\/strong><\/h2>\n\n\n\n
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A post shared by Argentina Food Festival (@argfoodfest)<\/a> on Oct 27, 2016 at 12:29pm PDT<\/p><\/div><\/blockquote> \/\/www.instagram.com\/embed.js<\/a>\n\n\n\n

So you\u2019ve got your grass-fed cows and unique beef cuts, but now you\u2019ve got to cook it well. Luckily for us, the Argentinians have got their meat cooking methods down to a fine art.<\/p>\n\n\n\n

The most common technique is Asado, which is similar – but different! – to barbecuing. It\u2019s slower and focuses on slightly smoking the beef, rather than sealing it. But it\u2019s not just about the meat. <\/p>\n\n\n\n

The locals also carefully choose the grill, wood and heat source too. They use authentic parrillas (open-fire grill), made with volcanic stones or ceramic bricks that can resist scorching temperatures for hours on end. <\/p>\n\n\n\n

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A post shared by Asadores Argentinos (@asadoresargentinos)<\/a> on Jul 22, 2020 at 6:14am PDT<\/p><\/div><\/blockquote> \/\/www.instagram.com\/embed.js<\/a>\n\n\n\n

They also only fuel the fire with wood or charcoal briquettes – never propane or gas. This way, the meat cooks slowly and lovingly and makes it so tender you can practically cut it with a spoon. It also gives it a wonderfully crispy edge and smoky flavour. One bite and you\u2019ll agree this really is the best steak in the world!<\/p>\n\n\n\n

But what about the seasonings? This meat is so delicious and flavourful, it only needs to be seasoned with salt. However, we say do as the locals do and add a little tang to your steak with the beloved chimichurri sauce. Your meal will also likely come served with fries and salsa criolla. Perfect!<\/p>\n\n\n\n

GET INSPIRED BY:<\/strong> Wonders of Patagonia<\/a><\/em><\/p>\n\n\n\n

Where to eat <\/strong>Argentinian steak<\/h2>\n\n\n\n
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A post shared by Travel Buenos Aires (@travelbuenosaires)<\/a> on Mar 28, 2017 at 4:28pm PDT<\/p><\/div><\/blockquote> \/\/www.instagram.com\/embed.js<\/a>\n\n\n\n

Ready to try Argentinian style steak? Since the average Argentine eats around 54kg of beef per year<\/a>, it\u2019s not exactly hard to find! Here are the top two places to get it:<\/p>\n\n\n\n

Asado<\/strong>s<\/h3>\n\n\n\n

This is the best place to find an authentic Argentine barbecue. You\u2019ll get a real taste of local life as you enjoy your steak, and you can even watch your steak being grilled over the hot flames right in front of you. Asados also often cook many different parts of the cow, so you might get to try something new.<\/p>\n\n\n\n

Parillas<\/h3>\n\n\n\n

If you\u2019re looking for a fancier dining experience in Argentina, we suggest asking your Trafalgar Travel Director or Local Specialist for their recommendations. They\u2019ll be able to point you in the direction of the best parrillas (steakhouse restaurants) where you can indulge in a top quality Argentinian steak.<\/p>\n\n\n\n

\"gourmet<\/figure>\n\n\n\n

Quick guide to Argentinian steak terms<\/strong><\/h2>\n\n\n\n

Learn some of these handy phrases and get your steak the way you like:<\/p>\n\n\n\n

Very rare (blue or bloody) – vuelta y vuelta<\/em> or poco cocido<\/em>
Medium rare – jugoso<\/em>
Medium with a little pink – a punto<\/em>
Medium well – pasado a punto<\/em>
Well done – cocido<\/em>
Very well done: bien cocido<\/em><\/p>\n\n\n\n

Have you ever tried Argentinian steak? Let us know in the comments below!<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Argentina is a mecca for meat-lovers, with many claiming the country has the very best steak in the world. But what makes it so good? From the grass-fed Pampas cows to the unique beef cuts and special Asado cooking techniques, Argentinian steak is a work of art from start to finish. Read on to discover 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