The Argentine Embassy promoted Argentina’s world-class beef at an exclusive tasting event that highlighted the meat’s beloved and distinctive characteristics.
The Argentine Embassy in Manila hosted an exclusive dinner promoting Argentine beef at the Official Residence of the Ambassador of Argentina. The event showcased the world-renowned quality of Argentine beef to a select audience of industry leaders, including representatives from the import and gastronomic sectors, as well as the hotel industry.
His Excellency, Ricardo Bocalandro, the Ambassador of Argentina in the Philippines, together with his lovely wife Maria Elena Urriste, welcomed the guests and highlighted the exceptional qualities that make Argentine beef a global leader in the industry. The Ambassador remarked: “Argentine beef is distinguished by its premium quality, coming from cattle—mostly Angus—raised in open pastures, in a natural, sustainable environment. This ensures the highest standards in both taste and nutrition.”

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The event counted with the support of the Argentine Beef Promotion Institute (IPCVA). IPCVA has long been dedicated to enhancing the global positioning of Argentine beef, serving as its foremost advocate and driving the expansion of business opportunities around the world.
Argentina’s beef stands apart due to its high nutritional value, lower intramuscular fat, and reduced cholesterol levels, making it a healthier choice for consumers. Raised on natural pastures in Argentina’s vast open lands, the cattle benefit from an optimal climate and sustainable practices that contribute to their meat’s exceptional organoleptic (the aspects of food, water or other substances as apprehended via the senses—including taste, sight, smell, and touch) qualities.

Argentina’s beef exports reached a historic milestone in 2024, with nearly 700,000 metric tons in exports during the first nine months, marking the highest level in 57 years. The Philippine market is seen as a key opportunity for future growth, with eight Argentine establishments already accredited to export beef to the country, and more are currently undergoing a system-wide accreditation process.





The archipelago presents significant potential for Argentine beef, and businesses are excited to continue expanding their presence here. The tasting event not only aimed to introduce the Philippine market to the distinctive characteristics of Argentine beef, but also strengthen its ties with local importers and industry leaders.
The event hosted by the Embassy underscores Argentina’s commitment to sharing its high-quality beef with the world, further solidifying its reputation as the global leader in premium beef production.

La Cabrera Manila, a branch of the Argentine restaurant, cooked the beef on their parilla and prepared the rest of the dinner.




Starters included Empanaditas (Minced Beef Pastry), Camembert con Chutney de Manzana (Camembert with Apple Chutney), and Chorizo Criollo (Creole Chorizo Sausage). This was followed by a salad of mixed greens, tomato, and red onion, then the main course. Three cuts of beef were offered namely Lomo (Tenderloin), Bife de Chorizo (Striploin), and Ojo de Bife or Rib Eye. Desserts included Panqueque con Dulce de Leche (Sugar Crepe with Dulce de Leche) and Chocotorta (Cremed Chocolate Cookie Layers with Dulce de Leche).
For more information about Argentine beef and its quality standards: www.argentinebeef.org.ar.
Certain photos by Pepper Teehankee.