Uruguay’s Booming Beef Industry

Along the Corridors of History

OU’s Quick Guide to… Viveros, and Growing Plants in Uruguay

An Expat Account of… The Fiesta House Phenomenon

A Look at Uruguay’s Booming Beef Industry
By Suki Davis

When you think of it, humans here are really outnumbered. Uruguay is home to 3 million people and roughly 12 million beef cattle. And considering the heaving racks of beef steaks that cover the barbeque grills of most restaurants in Uruguay, you’d be forgiven for thinking that we keep the vast majority of this fine product for ourselves. In reality, nearly 80% of Uruguay’s beef production is exported, representing 6% of the nation’s gross national product. This is true beef country, and those of us who live in Uruguay know that the taste and quality of Uruguayan beef products is not equaled in the rest of the world. So what is it that makes Uruguayan beef so good?

First and foremost, the flavor of the beef is spectacular. One of the main reasons for this is that Uruguay has no grain finishing system for beef. While Northern cows may be feasting on corn, industry seconds of candy and the like, and even meals of dried animal parts, Uruguayan cows eat only grass. Our beef tastes like it is supposed to taste, and the new labels, which describe our export as Certified Natural Organic Beef, are not necessary. You can taste the difference.

Then there are genetics. Eighty five percent of Brazil’s 190 million head herd are Bos Indicus or Zebu species, and while Argentina has 55 million cattle that graze within its borders, a significant proportion of the herd are Zebu or Zebu hybrids. The Zebu breed comes from South Asia and is characterized by droopy long ears, a large dewlap, and a sizeable hump on its shoulders. The breed is popular in warmer areas as it can withstand high temperatures, but sadly, its meat is both tough and of poor eating quality.

Most of Uruguay’s cattle come from British stock, either Hereford or Angus—two breeds that are known the world over for their high quality meat. Furthermore, with only 12 million head of cattle to manage, Uruguay is able to institute a mandatory national animal ID system, and proudly offers 100% traceability via computer chips placed in the ear of each cow. Since 1995, Uruguay has been declared free of foot and mouth disease, and with outbreaks in neighboring countries, it makes good business for this little giant to ensure high industry stands of accountability and traceability.

Advertisements for export beef offer a regular reminder of the laws in place to ensure Uruguay’s high beef standards—the statutory ban on mixing animal protein in cattle feed, the national laws regarding animal welfare and humane harvest, and also the fact that neither anabolics nor growth hormones are used in meat production. Consumers can be confident that the meat that they purchase is healthy.

The nutritional benefits of eating grass-fed beef are staggering. Compared to grain fed beef, grass fed beef is lower in total fat and also lower in the saturated fats that are linked with heart disease. It is a natural source of Omega 3 fats, rich in beta carotene, and has about 400% more E and A vitamins than its counterparts. It is also higher in calcium, magnesium, and potassium.

The Uruguayan beef industry is healthy for its people, but also for the country’s economy—as the western world become more and more conscious of sourcing natural organic meet, Uruguay’s beef exports are increasing. And an increase of foreign investment in the sector is another injection of momentum into the already booming industry.