Argentina does not cease to profess it’s pride and love for beef no matter where you are. Most street side eateries have their barbecues out with a waft of the grilling meats, you’ll also see images of cows, steaks etc. on most consumer goods. If you happen to take intercity buses, you’ll see well fed cows hanging out on the fields by the highway. Beef is in essence a major symbol of the Argentinian lifestyle.
Argentina was among the top three beef exporting countries not too long ago. While their exports have gone down drastically, the quality of meat is still splendid. Parillas (grill and restaurant) will work up your appetite just with the smell and it is definitely worth splurging at finer restaurants to sink your teeth into finer cuts of succulent meat.
What makes Argentine beef different and special is the cows. The cows get to bask in the sun in vast spaces and are grass fed, making them healthy and happy. Also, the Asado is engineered to the natural flavors of the meat and it imparts the smokiness to the bife (bife refers to steak).
The most popular cut is the bife de chorizo which is a thick cut with some tasty exterior fat and then there are Vacio (flank steak) , Asado de tira (short ribs), bife de lomo (tenderloin) and so on…
We tried Los Bifes which was managed by a friend, the mixed platter was out-of-the-world and we got to try various cuts of meats and sausages in it.
The famous La Cabrera in Palermo is a must try, where you’ll feel pampered with the number of sides and sauces that are served along with your bife. The meat here is absolutely divine and top notch, try it with a glass of Malbec and you’ll appreciate life just a little more!