Argentinian Beef

Cows first arrived in Argentina in 1536 with the Conquistadors. A suitable climate, the geography of the Pampas and a small but thriving national market meant that the cattle multiplied rapidly. Railway building within Argentina and the invention of refrigerated trains and ships in the late 19th century created potential export markets, an opportunity that Argentina seized. The reversed seasons between the Northern and Southern hemisphere were also advantageous, meaning Argentina could supply beef at a time when it was in short supply in North America and Europe.

Argentine beef and its production has played a major part in the culture of Argentina, from the asado to the gauchos out on the Pampas. Landowners became wealthy from, the newly crazed, Argentinian Beef production and export and estancia owners built large houses, important buildings in Argentina and elsewhere and contributed to politics, philanthropy and society.

Argentina today has the world’s highest consumption rate of beef, with yearly consumption at 65kg per head and between 50 and 55 million head of cattle mostly in the fertile pastures of the Pampas. Argentinian Beef is a staple food at home and when you add chimichurri sauce it becomes a national dish.