In praise of Argentinian beef

Even Brazilians tend to agree that the beef from the south, where Brazil borders Argentina, a region called The Pampas, is the best one can possibly get. The sheer expanse of flat grassy planes allows cattle to graze with minimum effort. After all beef is muscle, and the less effort the cows do, the softer their meat will be. Add to that the purity of the grass and the water, not to mention the free-range the animals experience and you know you’ll have a pretty tasty and natural product.

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2 Responses to "In praise of Argentinian beef"

  1. Lingerie says:


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  2. Peters says:

    Hi Nando and team,
    Many thanks for introducing me to Fish Muqeca which is now a favourite in my kitchen.
    Would you happen to have a tasty and delicious recipe for
    Carne Moida com Arroz, too?
    I think my ex-girl-friend used to cook it in a very simple, but tasty way … minced beef, garlic, onion and black pepper …

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