Argentina is the home of the Goucho which is basically the South American version of the American Cowboy. Famed for their great horsemanship, and driving herds of cattle over the Argentinian Pampas, the Goucho epitomizes Argentina and its most prized asset which, of course, is its particular beef. Argentinian beef has a reputation for being some of the very best in the world. It has a deep rich flavor and cooked properly it is incredibly tender. The question arises; what makes Argentinian beef taste so good? And the simple answer to that query is: the life-cycle of the animal.
The vast and sprawling Pampas of Argentina is where the beef spends a great deal of its time. The Pampas is simply awesome and stretch from Central Argentina from the Atlantic, right to the Andean foothills and surrounded by Patagonia to the south and Gran Chaco in the north. The Pampas seems almost endless, due to its colossal size of nearly three hundred thousand square miles. This mammoth flat prairie stretches further than the eye can see and is covered in luscious thick grass perfect for cattle.
The Pampas affords ideal grazing grounds for the beef, and the animals are happy roaming at will in this verdant green landscape. The end result is that the cows develop into happy beef, lean and full of delicious nutrients gained from the grass. Compared to most bovine herds that are fed on grain. There is a high percentage of omega-3 fatty acids in Argentinian beef, which means that it has less cholesterol than most around the world.
No Additional Additives
If we take America as an example, most of the beef is grain fed as opposed to free range animals grazing on grass. That means the animals are more prone to disease and therefore have to be injected with antibiotics. The reason most American beef is fed on grain is to fatten the animals up quickly and unnaturally, additional hormones are also commonly added. Cows are not supposed to eat corn, in fact it lowers their resistance to illness.
The Argentinian beef is reared naturally with no growth additives, they are mostly free from disease as they feed on grass that they are supposed to eat. The biggest difference between the two animals is that the beef from Argentina is allowed to grow naturally and not forced at a faster rate.
Argentinian beef is butchered differently than elsewhere is the world, and there is definitely a logic to it. The animal is cut by the different textures that the cow has. For instance, there is a complete cut of tenderloin which is called Lomo, or the entire rib cap called tapa de asado.
This technique differs from normal cuts of beef, T-bone or rib-eye that have different textures. An Argentinian cut is the same texture right the way through. This means the cut of beef cooks evenly, remaining very succulent and tender all the way through. There is no doubt that the flavor and texture of Argentinian beef is superb, and we have discovered some of the reasons why this is. But the main factor is that the animals have a normal and happy life and are not rushed to develop at a faster pace.