Argentine Beef is renowned for its excellent quality and taste. If you wonder why argentinian beef tastes better, move on and read this article about beef from Argentina.
The cows are of another variety from the one raised in other states renowned for steak, Brazil for example. The cattle in Argentina is associated with the lines increased in North America and Europe where the weather is colder in some areas. The cows have more fat, which helps to make sure they stay warm in winter months and is stocky. That makes a major difference in the quality of argentine beef. The pampas are an area that is level, plus in addition, it helps to keep the meat more tender. Cows from mountainous areas tends to have more powerful muscular tissues, which may be really tasty, but needs to be cooked in a manner that is completely different.
Traditionally cows are fed by Argentinians with high quality natural grass. The extravagance of raising ranging cattle on productive lands that might be utilized to create harvests could be well understood in the standard of argentine beef. This allows for the cow to have a suitable ratio, quality as well as a high quality meat and distribution of fat. In opposite cattle in feed lots with their force grow with hormones, no room to go and abnormal processed food creates more oily cattle with low quality, poorly spread stiff and fat meat.
Argentinian cuts are simply the greatest, period. Argentinians do a better job dividing the elements of the meat that need that offer more and different preparation procedures flavor. One perfect example is picanha, which was unknown in Brazil 30 years ago, and now’s the conventional churrasco cut. It is part of the back quarter which does not have any observable section from the remaining part of the bit; it isn’t a different muscle, and the butcher has to understand where to cut it, mainly by his expertise.
Argentine steak has more (and better distributed) fat. It is manner soft and has a flavor that is considerably richer and better. The fat is equally dispersed in the meat (it is that which we call marmorizada, but I forgot how it is called in english). The fat melts down and helps to cook the meat equally, while keeping it damp as it does in a conventional parrilla when it cooks slowly. When the piece is being cut, the flavor of the fat of the steak comes to your nose and is just overwhelming.