Argentina’s Cattle Industry Evolution: From Wild Herds to Global Exports
Early Cattle Introduction in Argentina
After the 16th century, the first cattle were introduced to our country. There are two main assumptions regarding their origin:
- Seven cows and a bull arrived from Brazil.
- They came from the Peruvian highlands.
Wild Herds and Early Exploitation
Free-roaming animals thrived. The vast meadows and favorable climate were ideal for wild cattle, which multiplied into the thousands. By 1600, the first vaquerías (cattle roundups) were organized. These operations involved circuitous tracking and killing as many animals as possible. Only horns, grasa (tallow/fat), and leather were obtained; the rest was left for packs of wild dogs. It is estimated that around 100,000 heads of cattle were processed daily during this period.
Cattle Value and Regional Economies in the 17th Century
In 1550, it is estimated that a cow was valued at around 100 pesos in Buenos Aires. A century later, the price had dropped significantly to 50 cents. During the 17th century, Argentina still had three distinct economic zones:
- Tucumán Region: Focused on marketing mules with Upper Peru.
- Cuyo Region: Engaged in trade of fruit and wine with Chile.
- Buenos Aires Region: Specialized in the export of hides.
This intense hide export activity led to a decrease in the wild cattle population.
The ‘Mouth of Leather’ Era and Ranch Formation
Between 1703 and 1737, the period known as the ‘Mouth of Leather’ (Boca de Cuero) was unleashed, characterized by intense, unregulated hide extraction. Wild (cimarrón) livestock largely disappeared for this reason. There was great demand from the English for these hides. The Cabildo (local council) decided to implement quotas for each hide collected. During that century, estancias (ranches) began to form, though ranchers were not yet the wealthiest people in the city.
Early Slaughterhouses and the Rise of Salted Meat
The first slaughterhouse was installed in a central location, with corrals as an integral part of the abattoirs.
Viceroyalty and Tasajo Exports
The establishment of the Viceroyalty of the Río de la Plata and the Port of Buenos Aires provided a significant push towards free trade. During these years, Francisco Medina began producing salted meat, known as tasajo. Salt was crucial for increasing shelf life. One key input for this process, salt, was found a few miles from the indigenous border, leading to the construction of several outposts (postas) for protection. The first export of tasajo was transported by ships to Cuba. By 1780, ranchers were made responsible for keeping their animals out of urban areas. Only tambos (dairy farms) and the use of trademarks to distinguish between different cattle farms were permitted within city limits.
Post-Revolution Meat Supply and Technological Advancements
After the May Revolution, the consistent supply of meat became a significant problem. The primary issue lay in the relationship between the saladero (salted meat factory) and the butcher. In 1821, saladeros experienced a new surge, even requiring them to be located away from the city to prevent infection. The Entre Ríos province also developed its own saladeros.
From Saladeros to Refrigeration
In 1860, a new technology was introduced for beef exported to Europe, which quickly gained widespread use. This involved the construction of machinery that could keep meat in good condition for up to four months, likely referring to early preservation methods or canning. This period also saw the installation of the first cold storage facilities. Argentina began to export meat in various forms: salted beef, meat extracts, frozen meat, and live cattle. With the decline of tasajo due to the abolition of slavery, the number of refrigeration plants increased significantly.
Global Meat Trade and Quality Standards
There were periods when raw meat imports were banned due to disease outbreaks, but the market’s persistent demand for beef eventually led to their reintroduction. At one point, most meat consumed by Britain originated from Argentina. Cold storage facilities were established in Great Britain’s capital, and Argentine cattle breeds were also improved to meet export standards. In the USA, only cooked meats were permitted for import.
Due to another outbreak, Great Britain temporarily ceased allowing meat imports, accepting only bones and offal. Today, many Argentine businesses are certified disease-free and are able to export high-quality meat abroad.
Modern Meat Classification and Processing
Meat cuts are now categorized into ‘Hilton’ (premium cuts) and ‘Non-Hilton’ (standard cuts). Modern establishments process not only cattle but also horses, sheep, poultry, and other animals. Various by-products are also obtained for human consumption.