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(Gerry Furth-Sides) Did you know that Argentine beef has been the most popular in the world in the last few years.  Argentinians themselves continue to consume more beef per capita than any nation. A preview tasting at SUR RESTAURANT convinced us how marvelous it is.  

The special “show off” Week of Argentine Beef running the week of March 21- March 27 features this menu: www.surrestaurant.com. it is no coincidence that Argentine native Guillermo Zapata originally opened SUR as an Argentinian steakhouse.

 When you consider that grassfed Argentine beef, like fine wines, can also be distinguished by genetics as well as its lush “terroir,” it makes sense that it would be the most delicious beef in the world. Further proof is that beef from Argentina is the top seller in Europe.

“Different kinds of beef are produced in Argentina, so we cannot call all our beef 100% grass-fed,” according to Argentinian carnivore and spokesperson, Pablo Buffagni, “We say ‘pasture raised’ because the cattle are mostly raised on extensive fertile grasslands in areas with mild weather conditions and sustainable livestock practices, never feedlots. Buyers have the chance to buy 100% grass-fed from Argentina.

However, to satisfy the American standards for taste and marbling, some beef imported to the US is grain finished for a short period of time, with no anabolics or growth accelerators, of course. Argentina exported over 19,000 tons of beef to the United States in 2022, which makes up about 3 percent of the total beef exports from Argentina annually. The fastest way to find it currently is online.

Beef details are at:

//www.argentinebeefusa.com/_files/ugd/dbc693_50aa2d86812c44618648aa97662c692e.pdf

Sustainability

//www.argentinebeefusa.com/_files/ugd/dbc693_928e1e6419324ffa94c5d151153858e9.pdf

We found it to have a distinct flavor. And each of the cuts was as refined and textured as our favorite Piedmontese and Texas Wagyu. Read about them here. (//localfoodeater.com/piedmontese-beef-feast-in-a-box-from-nebraska/)(//localfoodeater.com/bone-in-butcher-shops-wow-texas-wagyu-at-your-door/)

Packaging and seasoning of singular Argentine beef need to be considered to optimize its incomparable color, scent, texture, and taste. The “nose to tail” stellar, tender and tasty quality of the beef also leads to a tantalizing variety of cuts and enhance a variety of dishes.

There is a fantastic, Italian-Argentinian-American hodgepodge of a documentary now on NETFLIX , “E il cibo va”or Food On The Go, which shows a range of traditional Argentinian friends and family BBQ rituals, complete grandmothers insisting, “when there is no more blood coming out, you know the meat is done!”

A steady stream of enthusiastic home cooks and academic researchers and professional chefs weigh in on the migration of Italian cuisine to the Americas (there are actually 10 million Italians in the Americans than there are in Italy).

Here are the reasons why Argentine Beef is best, so basic and clear: A great part of Argentine beef’s success is from the genetic traits of its cattle. Argentine cattle are mostly of British origin, with a predominance of the Angus breed, mixed with other breeds like the Shorthorn and Hereford, among others. This genetic mix, paired with the most free- range grazing in the Argentine pastures, is what gives Argentine beef its inimitable flavor. 

Argentina’s Las Pampas is a 289,577 square mile of abundant grazing land in Argentina is also acclaimed for rearing the finest cattle breeds. The excellent climate and the grass in this area holds such a very high percentage of proteins, energy, and minerals. Argentine beef is an excellent source of protein, vitamins (such as B6, B9, and B12), iron, zinc, phosphorous, and selenium.

It also holds a higher content of Omega-3 fatty acids, and higher ratio of Omega-3 to Omega-6 fatty acids, compared to feedlot and mixed feed cattle. You could say that Argentine beef in the meat world is comparable to salmon in the fish world in terms of omega oils and nutrients. 

There are specific characteristics of Argentine beef that should also be considered to optimize its preparation: packaging, color, scent, texture, and seasoning. And every Argentinian cook knows that salt is all the seasoning you need – it releases the flavor of the meat.  

The famous accompaniment is the Chimichurri Sauce (as much a go-to as ketchup and mustard combined), which Chef Nicholas at SUR created for the occasion.  The flavors! The texture! The kick of the heat (instead of being spiked by pepper). We found ourselves adding it to every dish we ate. In it are: parsley, garlic, green onions, serrano chili, lime juice, rocoto pepper, grapesdeed oil, salt and pepper.  

Chimichurri: condiment for grilled beef or “chorizo”. The main ingredients are chopped parsley, wine vinegar, olive oil, garlic and oregano. Some chefs also use black pepper, red pepper flakes and lemon juice. And as often as not, a secret ingredient, too!

Argentinians are as passionate about their beef as their world-class polo players–and soccer megastars.   Those at our table reminisced nostalgically about the “Asados” or barbecues they loved so much growing up. “I can smell the aroma of my mom cooking right now,” said one. “And it means spending time with family, so much more a ritual or tradition than a meal.” For a chef’s rave review, watch Chef Francis Mallman on Chef’s Table and read his book “Siete Fuegos.”

SUR Restaurant & Lounge feels like a dining oasis in West Hollywood. Each room is different, including a modern-day secret garden, luxe private dining room, plus sophisticated yet inviting dining areas and bar, and a large outdoor patio.

In his 30 years as owner, the charming, warm and capable Zapata has transformed SUR one of the most famous restaurants in the world and as the backdrop for the hit Bravo TV show Vanderpump Rules.