It is hard to overstate the importance of beef in Argentina, a nation of about 46 million where cattle outnumber people and cows are grass-fed for at least part of their lives before slaughter.

grass-fed cattle. Argentina, in some ways, is a victim of its own success. Exports rose after a steep devaluation of the Argentine peso in 2002 made the country’s beef more competitive globally.

Think of Argentine cuisine and the mouthwatering combination of steak and chimichurri -- all washed down with a local wine -- is typically what comes to mind. Indeed, beef is a fundamental aspect ...