"History"
History of cuts of the Bovine Meat

History Angus & Hereford

The Argentinean cuts of the bovine meat.

The cows that don't know the stable.

The Argentinean pampas is an extensive space of lands with very few accidents orográficos. Kilometers and kilometers of sprinkled plains of mounts, that is to say, tree-lined small surfaces, generally near the helmet (he/she marries of the field, for owners and rural workers) of the stays (vast properties dedicated to the exploitation of animals and cultivations of cereals. Crossing this "desert" of fertile lands, of north to south, of the east to the west, it doesn't fit in the visitor's so unimaginable wealth mind. And that that more he/she gets them the attention it is to see thousands and thousands of black or brownish, stationary stains some, moving slowly other. Not they are other things that bovine of big races, freely grazing the best and the most tender grass in the world. These animals don't know the stables: they are born, they are developed, they move, they choose what you/they eat, in full freedom. To each point, the good known men from Argentina, the gauchos, take the heads to new places (herdsmen) with high and fresh more grass.

I want to mix personally in that. Many years ago, when for the first time, I crossed the Argentinean pampas, I was a man of other plains: of vast oceans and of marine horizons. To these it took, the image of the sun and the stars, tangencialmente to be kissed, for, after respective calculations, to obtain a certain position in the immense sea. And he/she thought, while it traveled in collective, if the horizon that you/they delineated the vast lands cannot serve perfectly as that as the extensive waters... What error could he/she give me?

To their point of it puts on weight exactly, according to the state to which is wanted to take, of veal, young bull etc.; our calm and ruminant livestock, this clever one to satisfy the palate of the most demanding of the Argentinians. Evidently all that we have said, it distinguishes it of the livestock of other countries whose feeding comes based on grains and prepared that add fatty and weight, while the Argentinean livestock is thiner and lighter. Therefore one ingests less fatty animal with less risks in the formation of cholesterols. The meat faenada is made rest to the hook and the cold, of one day until one week, before being distributed in half heads and sometimes in bigger special courts, according to the demands of the gastronomic market. 

 

 

Classification of the bovine corresponding to international requirements of purchase

The references to the animal type to frame it in a category accepted internationally to export their meat, they should respond fundamentally to bovine of coming from British race among 380 kilo at 440 alive, fed with the help of pastures of high quality forrajera and with the sanitary strictest control on behalf of the Argentinean maximum authority in this matter, s.and.n.to.s.a.

The requirements and requirement for each bioclass are those that we detail ahead:

Consuno calf: only those of British race are accepted or it crosses, as Aberdeen Angus, Hereford, etc., discarding the continental or Indian race. The age is considered up to 10 months and established with method of dental cronometría. The live weight and in plant among 220 to 240 kilos. with stockings heads of until 75 kilos and yield in waited meat of 55%. The conformation fenotípica, that is to say, the visualization and verification of the muscular development and covering of uniform, fine fat and of a white color and rosy meat. Not no hormonal treatment is accepted by law.

Consumption Vaquillonas: only of British race and you cross. The age up to 15 months always controlled with cronometría method it would jag. The weight in silver among 320 to 350 kilos with stockings heads from 88 to 95 kilos and he/she surrenders wanted of 56%. Muscular good development and rosy meat with a covering of even fat of white color to white creamy. Prohibited any hormonal treatment. 

Consumption young bull: they should come from British race or it crosses that is to say, Aberdeen Angus, Hereford, etc. discarding the continental and Indian race. The accepted age is of a two year-old maximum, approximately equivalent to the incisive permanent development of two, this calls you determination by means of cronometría it would jag. The weight oscillates among 380 to 440 kilos in foot and in plant, calling them young bulls and young bulls, and with an it limits maximum of the stockings heads of 130 kilos. Another rating is the visual conformation of the animal of the muscular development and the level of uniform fat that it covers it that being of white color owes to creamy, called white conformation fenotípica with different tipificación grade. Another demand is the one it yields that it should oscillate among 55% to 58%, sometimes with guarantee and the absence of hormonal interventions.

Young bulls classified as "type export": of race Aberdeen Angus, Hereford and their you only cross. The age is determined by exam dentario of up to 4 incisive permanent and in particular each tooth development. The weight should be among 440 to 480 kilos in plant with stockings heads that oscillate among 135 to 150 kilos and yield of 58%. The verification fenotípica of the animal should respond to muscular great development, balance in its rooms, homogeneous covering of fat, always white or white creamy. Hormonal treatments are not accepted.

 

 

The adapted races

The predominant races in the breeding of livestocks, in the Argentinean extensive fields, they are two: Aberdeen Angus and Hereford and their combination, both of British origin.

The race Aberdeen Angus is it would originate of Scotland. For their great size, black coat, remarkable attributes of reproduction, he/she not only spread in same Great Britain, but in all those countries where it could adapt, to develop and to take out an enriching interest for the internal consumption and the exports. Argentina was added, as cattle country, to United States, Canada, Australia, New Zealand. 

Hereford is it would originate of the south part of England, Herefordshire. From here it was introduced in Argentina in the 1858, locating it mainly in the humid pampas and then, in the north and south of the same one, for the great capacity of adaptation. In 1917, another race of the same blood, Polled hornless Hereford, entered to make part of the Argentinean patrimony, for its considerable size, growth, time of he/she surrenders and quality at very low cost. Of their you cross they obtain the well-known "mask or white" face.

 

 

The internal market

In the internal market, the commercialization and the pretenses on the requirements, quality, weight and other comics travel the world of the conveniences and the flexibilities. Everything in good provided it is sold... and cheap, because in Argentina, the country for antonomasia of the meat and the meat dining rooms, the things lately leave a lot that to want so that fume comes out, with scent to roasted, of the patio of the houses of the Argentinean means. Worse times will come, so our fundamental recipes with the help of meat of modest court, will return to the load, and with their pleasure, with their true pleasure to meat, they will take vengeance of the unreachable loins and pecetos that only thanks to sauces and very not very healthy sauces for our pocket and health, they have prospered up to now in the tables of supposed listeners and ostentatious "new richmen", scornful of the good stew that is served in the inn of the old neighborhood where we were born, accompanied by heroic feats of marines and stories of having made an effort workers.

The meat that the Argentinians eat, arrives at the butcher shop in stockings heads to price it standardizes for kilo. The butcher desposta all the anatomical pieces, it transforms them into courts, economic, medium, expensive; he/she sells the bones and the fat and it averages out their gain. Consider at this time that a kilo of meat of half head you this paying around 1,35 €, the cuts like roasted, palette, needle, they are sold with an overcharge of until 20% and the fine cuts as bife of sausages, haunch, peceto and loin with a marcación of until 100%. The classification of the animals in a country property market is of calves if it is about bovine males or females between 180 and 260 kilos, of male young bulls and female vaquillonas if they weigh between 261 and 40 kilos, and of male young bulls and cows if the weight is understood among 401 to 470. In these last times the internal market of the bovine meat has left transforming to the rhythm of the crisis: the vile price of the meat due to the high relationship peso-dollar, makes that the best intersect they export and they are only for the Argentinean malabarismo the cuts of low quality and with many bones: it is the history that repeats, like in the case of the costillar to the spit. And thanks to the same history, who he/she knows if our stews won't come out as airy as the bony pieces that have become famous in the entire world.