Argentina study ranks beef cuts by protein content

A research project by the Instituto Nacional de Tecnología Agropecuaria (INTA) in Castelar analyzed nine Argentine beef cuts using the Kjeldahl method to determine their protein percentages. The leanest cuts showed the highest protein levels, with Nalga at 24.5% and Peceto at 24.4%, followed by cuts such as Cuadrada, Aguja and Bola de lomo (22‑23%). More marbled cuts like Lomo, Bife de chorizo and Colita de cuadril contained 20‑21% protein, while the fatty Elasado had the lowest at 13.6%.

A separate consumption overview highlighted Argentina as the top per‑capita beef consumer in Latin America, averaging 110‑120 kg per person annually, with Uruguay in second place at 95‑105 kg. Other countries, including Mexico, Colombia, Peru and Bolivia, consume considerably less, and Venezuela’s intake has fallen sharply due to its economic crisis.