Due to its vast territory, diverse climates, lush pastures, high-quality animals, breeding and fattening methods, excellent sanitary conditions, and strict quality control of all preservation processes, Argentine beef deserves worldwide recognition.
The production of Argentine beef is carried out under extensive control systems where animals graze on natural high-quality pastures. This method of production, based on "free-range" farming in open air, gives Argentine beef qualities recognized worldwide for its lower fat and cholesterol content.
Its flavor is considered unique because the animals are raised "outdoor" and fed exclusively on natural pastures.
Supported by the quality of the products and meat, the tradition of the asado (barbecue) was born, where each cook has their own secrets and methods of preparation: "Asado" is a synonym for gathering, friendship, celebration, family, Sunday. It proposes different variations, including grilling or coking in a leather jacket (typical of the countryside), on the grill, or in the oven (typical of the city); when cooked in a leather jacket, various variables must be considered, such as choosing the right place for preparation, how to light charcoal or wood fire, assessing the distance between the grill and the embers, and avoiding flames (starting with high temperature and then moderating).
As a complement, there is no missing "chimichurri" (a deformation of the English phrase "give me the curry"), a fundamental condiment made from finely chopped onion, garlic, tomatoes, and parsley mixed with oil and vinegar.
Undoubtedly, beef is the main dish of Argentine cuisine, mainly coming from the Pampas and the North. It can rightly be said to be the best in the world.
