History of Cattle Introduction and Meat Industry in Argentina
The Introduction of Cattle to Argentina
Following the 16th century, cattle were introduced to Argentina. There are two accounts: one states that seven cows and a bull arrived in Brazil and another that they came from Upper Peru.
The animals were raised freely, and the vast prairies and favorable climate allowed the wild cattle population to grow into the thousands.
Early Dairies and Cattle Hunting
In 1600, the first dairies were established. Large herds were targeted for hunting, with the goal of killing as many animals as possible. Only the horns, some gauze, and leather were obtained. The rest was left for wild dogs.
In the 1550s, it was estimated that a cow was worth around 100 pesos, but 100 years later, its value decreased to 50 cents.
Regional Economies in the 17th Century
In the 17th century, Argentina had three distinct economic zones:
- Tucumán: Sold mules to Upper Peru.
- Region producing fruit, wine, and chili peppers.
- Buenos Aires: Focused on the export of hides, which led to a decrease in the beef herd.
The Leather Boom and Slaughterhouses
Between 1703 and 1737, a leather boom occurred, causing a significant decline in the wild cattle population due to high demand from England. The council decided to implement collection quotas for each handler. During this century, slaughtering facilities began to form. The first slaughterhouse was installed in a central location, with pens for the animals.
The Viceroyalty and Salted Meat Production
The creation of the Viceroyalty of the Silver and the port of Buenos Aires provided a major boost through free trade. During this time, Francisco de Medina began producing salted meat. Increasing the salt content extended its shelf life. One of the key inputs was salt, which was located a few kilometers from the border with indigenous territories, leading to the construction of several forts. The first exports of beef jerky were transported on ships to Cuba.
In 1780, farmers were required to remove their animals from urban areas, with only drums allowed, which were used to differentiate brands from different cattle farms.
Meat Supply and the May Revolution
During the May Revolution, the supply of meat became a significant problem, particularly between salting facilities and butchers.
Salting Revival and New Technologies
In 1821, a new boom in salting facilities occurred, although they had to be located away from the city to prevent infection. Salting facilities were also established in Entre Ríos.
In 1860, new refrigeration technology was introduced, allowing beef to be exported to Europe. This technology kept meat in good condition for up to 4 months. The first refrigerators were installed, and Argentina exported meat in various forms: salted beef, beef extract, frozen meat, and live cattle. The decrease in jerky production, due to the abolition of slavery, led to an increase in refrigeration.
Meat Bans and Market Reopening
There were periods when raw meat was banned due to disease outbreaks, but the demand for meat led to the market reopening. The largest consumer of Argentine meat was Great Britain. The refrigeration facilities were primarily owned by British companies, influencing cattle breeds. In the USA, only cooked meats were allowed.
Disease Outbreaks and Meat Cuts
Another outbreak of foot-and-mouth disease led to restrictions, allowing only pitted meat to be exported, excluding offal.
The meat is categorized into Hilton cuts (best cuts) and non-Hilton cuts (lower quality cuts). These establishments process cattle, horses, sheep, poultry, etc., obtaining by-products for human consumption.