They came from different countries, most of them strangers to each other, and all of them new to the experience of an Argentine asado with premium Argentine beef. What they didn’t expect was how little it would take: just salt, fire, spectacular beef, and a good asador. Turns out, the Argentine asado doesn’t need translation.

 

 

“I’ve had a lot of meat in my life… but this is something else!”

“If I had this beef back home, I’d have it seven days a week.”

“You don’t even need seasoning. It’s perfect as is.”

 

 

What started as a lunch invitation turned into something else: a shared moment around the fire and the realization that flavor, when it’s real, doesn’t need translation. They tried Argentine ribeye, strip loin, filet mignon, entraña, picanha, and more Argetnine cuts.

 

Now they know why we can’t stop talking about our beef.

 

And the best part: you don’t have to be in Argentina to taste it. Argentine Beef is reaching more places every day.