Argentine Beef: The Animals - Breeds - The Pampas - Estancias and Estancieros - Cattle Branding - Fencing Cattle-breeding Farms - Production - Exhibitions - Cattle Market - Meat Industry - Argentine Meat in the World - Meat Characteristics - The Asado - Tradition - Retail Cuts  - Cooking with Meat.

Hard cover
36 pages
Full colour
17.5 x 11.7 cm
6.9 x 4.6 inches
ISBN 987947908-4

“The excellent use of non-traditional as well as traditional cuts, together with some very interesting garnishes,was a delight to the palate. There is no doubt that beef finished on pasture has a quite unique flavour if correctly aged and cooked with skills and compassion. Argentinian beef producers deserve gold medals for their production skills.”

Bill Dangar, Armidale, Australia.

e-mail us at: maizal@argentrip.com