(National Geographic UK) Vast, flat pampas fan out to the north, west and south of Argentina’s capital, Buenos Aires. These are the pastures on which world-class Hereford, Brangus and Aberdeen Angus cattle have long been raised. Argentina is one of the world’s steak hotspots, with grass-fed beef and all its trimmings taking centre stage at dining tables and backyard barbecues around the country; indeed, each Argentine devoured an average of 116.6lbs of meat in 2023. 

Buenos Aires (the province as well as the city) is the epicentre of this carnivorous culture. A love for open-fire cooking and a tradition of outdoor dining means preparing an asado (barbecue) at home is a perennially popular weekend pursuit, while there are hundreds of parrillas (steak houses) to work your way through. These range from humble, family-run joints to five-star hotel restaurants grilling up the full Monty of choripán sausage sandwiches, sweetbreads, short ribs, entraña (skirt steak), ribeye and flank. Just remember to order a juicy bottle of Argentinian Malbec to pair with your bovine banquet.

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