First, we must define the priority livestock objectives for the century: the export of more than half a million tons of Rump & loin and specialties with high added value and an internal consumption satisfied with a surplus of other exportable cuts, from cattle less than Two predominantly British teeth of more than 130 kg on average and on grass basis.
Argentina, is the only country in the world that can produce this quality massively, because it has the largest Brittany rodeo, with the greatest prairie potential, with cereals and with proven low-cost technology, an efficient industry and the Rio Platense singularity that Rewards cuts of lesser exportable value. It was condemned to failure from the 40s by a political structure burdened by opposing interests. Relative low prices, obsolete typing, double standards of traceability, sanitary and taxation; The lack of integration of consumption and exports, the lack of cold and beaches enabled. Choices that should be solved with incentives to converge on a meat policy that stimulates quality without competition. Quality is the lever of expansion. Urgencies postponed a century, essential to leave the customary patch.
Argentina at the beginning of the last century from distant pajonales with Creole cattle, developed all the conditions to export 700 000 tons. Of the best meat in the world, Our quality and price swept the USA of the international market with heavy, British steers less than two years old, very well finished in alfalfa with 20 days of maturation on the boat. The refrigerators discriminated conformation and termination by price according to destination: “Chilled” or “Frozen” sometimes arbitrarily. The former National Board of Meats adapted in 1941 the typification of the “La Blanca” refrigerator that qualifies for sex, weight, fat levels and above all conformation.
The system rewarded the necessary subcutaneous fat to protect the rooms from the cold, reinforced by the conformation that is inflated with the intramuscular deposits. In a British fat conformation improves (confused effect) and in a continental, conformation expresses yield.
The Europeans who did not have scales, estimate the weight of res, ignoring the live weight. The system classifies and qualifies beef, without quartering, by age (by ossification) and sex, but especially by the performance in clean meat. This is possible because all the cattle, from Feed Lot, are similar, very heavy, and very thin. The absence of grease, allows to estimate the performance by the convexity of the profiles, even with scanners. To the tenderness they condition it with 15 days of maturation and to the veteado of the steak they ignore it because besides not to have it, repugnant to them in the meat little cooked. The steaks are boiled or stung because they are inedible. Almost raw steaks and the rest (without Milanese) in casseroles.
The Americans, on the other hand, prefer the greater stewing of steak by applying a decisive visual scale. This is possible because most of the cattle are very heavy and very fat (more than 600 kg) and all are split equally: in plant and in the middle (11th rib). To the industry, and feed lot are very heavy animals to dilute operating costs. A loin is worth 5 times more than a buttock and 10 more than an empty. Fat surpluses, so costly to produce, devalue other cuts and go to the hamburger, fritangas and pastry, contributing to general obesity and energy waste. To performance they dedicate a symbolic equation, as imprecise as its bases: the visual estimates of the kidney fat, the dorsal and the eye of steak. It does not serve them nor for the payment. The dorsal fat is uneven and soft (one mm in 10 is a 10% error). Most bibliographies neglect the accuracy of the eye area of steak, as it varies with the cylinder formula, as measured by the perimeter and weight of 200 pects. Hundreds of multiple equations were published with varying measurements on non-precision (R2) measurements of more than 50%. Scientists abandoned the topic 15 years ago.
The eminent zootechnician Keith Gregory commented: “I do not know who invented our typification but did not want to be in their shoes!”
The American typification can not be applied in Argentina because consumption takes the cattle without breaking and the local market does not appreciate the grain. The consuming plants eats the cattle in the air. They lack the necessary cameras to cool 24 to 48 cattle to quarters and they do not have quarantine rooms either. The American market, if it buys, is manufacturing; It was not opened or opened for steaks that in addition do not reach to vetear the minimum without devaluing by excess of fat the rest of the res. The European also does not adapt to our gastronomy; Nor does it require us veined to import.
Our typification is a good example of cond