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.
The striploin, also known as sirloin, is one of the two major subprimals of the beef loin primal cut, which runs from the 13th rib to the end of the hip bone.
Striploin is moderately tender with balanced texture. It offers good marbling and a mouth-watering robust beef flavor.