The many breeds of cattle introduced to Argentina thrived in the Pampas, grazing happily and often, resulting in leaner, more flavorful and nutritious beef.
Whereas most American beef is grain fed, the bulk of Argentinian cattle feed on the plentiful grass, resulting in more omega-3 fatty acids.
From some of the best temperate zones for cattle production in Argentina, the cattle happily graze free range on perennial pastures such as clover and rye grass.
The beef is best described as a juicy, flavorsome, tender piece of meat, it is naturally healthy.
Tenderloin is the oblong strip of meat along the lumbar vertebrae. It is one of the most tender cuts of beef.
Tenderloin rarely gets exercised, so it is lean and tender. The lean meat has a mild sweetness and beefy taste.