The huge open plains of the pampas with their ideal climate and fertile soil was a reason for the success, there was so much space that it was said that one could find “one cow per hectare”. The excellent conditions led wild cattle to multiply, which later provided an improved quality of meat among the British breeds of cattle (Angus, Hereford and Shorthorn) that would be imported the following century.
The cattle were first taken to Argentina in 1536 by the Spanish conquerors. Due to the geography of the pampas and a small national market, cattle multiplied rapidly. The construction of railways in Argentina and the invention of refrigerated trains and ships at the end of the 19th century made an export market and the Argentine meat export industry began to prosper. The inverted seasons between the northern and southern hemispheres meant that Argentine meat entered the market at a time of the year when beef was smaller in the northern hemisphere and in the northern hemisphere, which further raised the potential market for export in the markets of the United States and Europe.
Following the growing demand for high quality beef, new breeds and selective mixing have been developed
"Asado" or Argentinian barbecue
The asado (typical Argentinian barbecue) is a social event for the Argentinian families which often take place on Sundays or on holidays. The technique of Asado is very different to barbecuing, it's far slower and puts more emphasis on slightly smoking the beef rather than sealing it, which according to new research doesn't "keep the flavor in". Propane is never used and briquettes are only used to start the fire. Wood is the standard, and BTW you're going to need a real parrilla made with ceramic thermal bricks or volcanic stones to make asado, black metal BBQs literally burn to the ground after even a small asado since those weren't designed to resist high temperatures for a long time.