Which country to visit to eat the best beef steak ?

Few meals are more delicious than a juicy beef steak. Of course, the question of where to find the best beef steak is constantly debated by food aficionados around the globe. Many countries claim to have the best beef on the market–either due to the breed of cattle they use, the animals’ diet, or another factor. But which places are truly the best?


Thankfully, no matter where your world travels might take you, there are many countries that produce high-quality beef steaks. Here is a look at some of the countries that offer the best beef steak in the world.


While many people assume that the United States tops the world in beef steak consumption, that honor actually goes to Argentina, where residents consume an average of nearly 130 pounds of beef steak (per person) each year. The delicious flavor of Argentina’s beef is largely attributed to its grass-fed cattle, which are raised by ranchers known as gauchos. Beef steak is so popular in Argentina that eating beef is considered to be part of the country’s national identity. Steak portions that weigh over one pound are the norm, and asado (which is a traditional form of slow-cooking the steak with only salt for seasoning) is the country’s national dish.

Ireland and the United Kingdom

Approximately half of all beef steak produced in Ireland is shipped to the neighboring United Kingdom, even though the U.K. has millions of its own cattle. A distinctive feature of cattle raised in these regions is that farmers generally use “pedigree bulls” to sire cattle with a consistent, quality flavor. Because the Aberdeen Angus and Hereford cattle are raised in an outdoor environment where they grow more slowly, beef steak from Ireland and the United Kingdom tends to have a more tender quality than other regions. Another item of interest: beef steak is most frequently served with chips (french fries), with shrimp cocktail as a popular appetizer before the main course.

United States

The United States and Canada are filled with great steakhouses, which often will allow choice cuts of beef steak to mature for up to four weeks before they are served to customers. This aging process brings added flavor to the meat, which is served in a variety of cuts–from rib eye and sirloin to t-bone and tenderloin. USDA prime beef is considered the top standard in domestic cuts of meat, which usually comes from corn-fed cattle. While this higher-quality beef (which usually has high levels of marbling) is more expensive than lower-graded cuts, it is also much more tender and flavorful. A wide variety of sides may be served with the steak, though “surf and turf” (pairing a beef steak with lobster) is a distinctly North American option. Lower-graded beef steak cuts are often used for stews, hamburger meat, fajitas, and other dishes, giving beef lovers plenty of opportunities to enjoy steak meat in locations other than a steakhouse.


Australia might not be the first country that comes to mind when you think of top-quality beef steak, but in 2015, a cut of Australia’s Wagyu Angus steak was awarded the top prize in the inaugural World Steak Challenge, which featured entrants from 10 countries. Australia’s arid climate is home to many grain-fed Wagyu and Angus cattle–two breeds that are renowned for producing flavorful, tender meat. Wagyu cattle are fed a high-grain diet for a period of 300 to 500 days before they are slaughtered, a process that causes their meat to become extremely marbled, resulting in a truly delicious cut of meat. In some parts of Australia, red wine is also added to the animals’ feed to create a unique flavor. Most Australian restaurants serve their steaks medium-rare, unless a customer requests otherwise.


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