If you read through our menu carefully, you may notice that almost every cut has a country name next to it: New Zealand, Argentina, Uruguay, Australia, the United States. This is no coincidence, and it’s not just an interesting detail alongside the dish — the origin of the beef genuinely affects what kind of experience ends up on your plate. We’ll show you what’s worth knowing about it before you choose next time.
Why are there so many countries on the menu next to the beef?
The quality of beef doesn’t depend only on the cut (tenderloin, rib eye, sirloin), but also on where and how the animal was raised. Different climate, different pasture, different husbandry — and the meat’s fiber structure, fat marbling and flavor will differ too, even for the same cut. That’s why we deliberately source our beef from several countries: not because one country is “better” than another, but because different origins yield different types of meat, each suited best to different dishes.
What determines what a given country’s beef will be like?
A few factors that truly matter:
- Grazing or feeding – the meat of cattle raised on grass, on open pasture (grass-fed), is typically more characterful and less fatty, while the meat of grain-fattened (grain-fed) animals is often fattier and more marbled.
- Climate and terrain – cattle raised on wide, grassy plains (like the pampas of Argentina or Uruguay) grow up in entirely different living conditions than an animal in a more intensive, enclosed system.
- Breed – even the same country gives different results if a different cattle breed is raised there; we write more about this below.
Together, these determine whether a given cut leans toward the clean, meaty side or toward the fatty, buttery side.
Country by country: what do we offer on Beerstro14’s menu?
New Zealand
Our tenderloin steak comes from New Zealand, from the Black Angus breed. New Zealand’s wide, grassy pastures are particularly well suited to free-range raising, which results in cleaner, less fatty meat — fitting, given the tenderloin’s naturally lean character.
Argentina
Argentina is a classic beef powerhouse; the grassy plains of the pampas have provided an ideal terrain for cattle breeding for generations. At our place, our rib eye comes from the Hereford breed, from Argentina, and our rump steak comes from the Black Angus breed, also from Argentina.
Uruguay
Uruguay is a lesser-known name for Hungarian guests, yet it’s one of the strengths of South American cattle breeding, with similar conditions to neighboring Argentina. Our sirloin steak comes from the Hereford breed, from Uruguay.
Australia
Our chef’s special features the tomahawk, which comes from the Black Angus breed, from the 1877 Farm in Australia. Australia is known for its strict breeding and quality systems, which is an especially important consideration for larger, spectacular cuts — like the tomahawk.
United States of America
We also offer the American rib eye steak as a chef’s special, from the Black Angus breed, from Creekstone Farm. In American cattle breeding — especially at quality-focused farms like this one — there’s typically a greater emphasis on more intense marbling.
Black Angus or Hereford – does the breed matter too?
Yes, and at least as much as the country of origin. The two most common breeds at our place:
- Black Angus – one of the best-known beef cattle breeds, prized specifically for its good fat marbling and tenderness. At our place, the tenderloin, the rump steak, the tomahawk and the American rib eye are all made from this breed.
- Hereford – also a classic beef cattle breed, which yields meat with a somewhat denser fiber structure and balanced fat content. At our place, our rib eye and sirloin steaks come from Hereford cattle.
That is, the same type of cut (for example, rib eye) can offer a completely different experience depending on whether it’s Argentine Hereford or American Black Angus on your plate.
So does it matter where the meat comes from?
Yes — but not in the sense that there’s one clearly “best” country. Origin and breed together determine whether the meat shifts toward the clean and meaty, or toward the fatty and characterful. If you’ve already read our article on the differences between tenderloin, rib eye, sirloin and tomahawk, this adds one more consideration: it’s worth deciding not only which cut you like, but also what kind of meat you’re looking for — and for that, origin and breed are just as important a guide as the name of the cut itself.
How to choose by origin?
A quick compass if you’d like to decide on this basis:
- …you want a clean, less fatty experience → New Zealand tenderloin (Black Angus)
- …you’re curious about classic, balanced South American beef → Argentine or Uruguayan Hereford (rib eye, sirloin)
- …you’re looking for a more characterful, fattier Argentine cut → Argentine Black Angus rump steak
- …you want a special, large portion for a special occasion → Australian Black Angus tomahawk
- …you’re interested in an intensely marbled, American-style rib eye → American Black Angus (Creekstone Farm)
How to order at Beerstro14?
On our menu, we list both the breed and the country of origin for every cut, so you don’t have to guess. If you’re unsure which one suits you, feel free to ask our server, who will gladly tell you which origin gives just the kind of experience you’re looking for. You can book a table through our online reservation system for parties of 1–10; for larger groups of 10–15 people, it’s best to arrange by phone or email, and for groups above 15, exclusively by email.
Frequently Asked Questions
Which country produces the best beef?
There’s no clearly “best” country — origin and breed together determine the character of the meat. Argentina and Uruguay offer classic, balanced beef, New Zealand gives cleaner, less fatty meat, while Australia and the USA typically offer more intensely marbled cuts.
What’s the difference between Black Angus and Hereford cattle?
Black Angus is known for its good fat marbling and tenderness, while Hereford yields meat with a denser fiber structure and balanced fat content. Both are classic, well-regarded beef cattle breeds.
Which of our cuts come from Argentina?
Our rib eye steak comes from the Hereford breed, and our rump steak from the Black Angus breed, both from Argentina.
Why are the tomahawk and the American rib eye listed separately as chef’s specials?
Because these are premium-quality cuts, typically from larger or more specialized farms (1877 Farm in Australia and Creekstone Farm in the USA), which we recommend separately alongside the classic menu cuts.
Is the origin of the meat shown on the menu?
Yes, for every beef cut we list both the breed and the country of origin on the menu.
