The experts agree: the best steak in the world is Argentine beef

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A producer from the town of Macachín participated in this year’s “World Steak Challenge” and won with his Argentine steak cuts.

The “World Steak Challenge” – World Steak Challenge – (WSC) is the world’s first event to provide meat producers and suppliers with a much-needed platform to showcase product quality, breed credentials, and meat standards. processing in an international setting.

The WSC allows participants to test their steaks against global competitors, offering a recognized seal of quality and setting the benchmark for global steak production: In the contest that took place this year, an Argentine producer from the town of Macachín took first place.

THE CONTEST FOR THE BEST BEEF IN THE WORLD

The WSC had its first edition in 2015 and since then it has only attracted more countries and more participants. The one in 2021 was the 7th edition of the contest and it was held on November 2 and 3 in Dublin, Ireland.

To choose the winners, the producers present their product and the jury judges it based on a raw analysis of the meat and two others of the cooked meat and then gold, bronze, and silver medals are awarded based on various characteristics.

The most decisive categories when choosing a winner are:

  • Flavor
  • Infiltration of meat
  • Smell
  • Appearance
  • Fat consistency

THE BEST Beef IS FROM MACACHÍN

The Azul Natural Beef-Devesa refrigerator won the gold medal in the “Grass Fed” category with the wide steak provided by Carlos Gabriel Suárez , an Argentine producer from the town of Macachín.

In dialogue with the radio FM Sol , from Macachín, the producer said that he was “very happy and surprised” with the award and the level of excellence that he managed to obtain with his products. The corresponding traceability required by the National Service for Agrifood Health and Quality (Senasa) made it possible to know that the steak was Argentine and produced by Suárez.

In the same interview, the local producer also affirmed that the task is sent through Atreucó Cooperativa as consignee to the Azul refrigerator: “They (the refrigerator) can determine certain conditions and quality, and they liked to present them in this contest”.

On how he takes care of his animals and the production of meat, Suárez argued that, in his field, all the animals are grass-fed – that’s why the steak entered the “Grass Fed” category – and, during the winter, they are fed with grains. “That makes the difference in the taste of the meat of the animal that was raised in a feedlot,” he said.

Source: La Cronista

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