Which country can claim steak?

From Japan to Argentina to the US, nations around the world have put their own stamp on the mouthwatering meat – making beef a destination in itself.

People around the world enjoy steak, and a few countries even claim it as their national dish. But can any culture truly claim this primal meal as their own?

Not when you consider the long history of beef. Cave paintings depict hunts of early bovines, and archaeological evidence suggests that peoples living near Stonehenge ate cattle as early as 2500 BC. 

But consumption of beef on a grand scale is relatively new. As meat became easier to transport and refrigerate in the 19th Century, chic Parisian bistros and lavish American steakhouses put steaks front and centre, equating steak with prosperity.

Today, from slow-cooked asado in Argentina to meticulously marbled Wagyu beef in Japan, countries around the world have put their own distinct stamp on the meal and folded it into their identities.

Here are six nations where steak is a destination in itself.

Beef was introduced to Argentina by Spanish colonists in the 16th Century, who released cattle onto the fertile Pampas grasslands. Gauchos (cowboys) created parrillas: makeshift grills with metal grates. The technique of slow-roasting meat over low heat became known as asado, and alongside the indelible association of gauchos with Argentine culture, a source of national pride. 

Asados feature endless options, so keep it simple and order the parrillada – a mixed grill that includes chorizo, kidney, ribs, flank steak and more.

Argentines generally roast their meat well-done, so if you'd rather a juicier cut, ask for bien jugoso (rare), jugoso (medium) or apunto (medium-well).

"Steak is part of our idiosyncrasy, it's so beautiful and very important," says world-renowned Argentine chef and author Francis Mallmann. "No matter if we have a tenderloin or an incredible ribeye or just a little scrap of the edge of the leg, the idea is to be together and to talk about politics, about football, about happiness, about friendship."  

Today, an asado is joyful gathering, typically occurring at weekends. The meal starts with small morsels and innards, progressing to heartier cuts. "You generally have tira de asado (strip of roast beef) – the ribs of the beef cut very thinly with the bone in, " says Mallmann. "Those ribs are the biggest statement in an asado, because it takes a lot of understanding of fire and meat to cook well."

Punchy chimichurri sauce is a must; made with oregano, parsley, chili flakes, vinegar, olive oil and salt. Other accompaniments may include bread, salsa, salads, empanadas and other meats, like blood sausage, chorizo and pork.

Beef only appeared in the Japanese diet after the 19th Century, when the Meiji government promoted eating meat in an effort to emulate the West, then took firm hold after World War Two. High-end steakhouses emerged, and Japanese farmers began creating their own cattle varieties. The resulting premium beef varieties like Kobe, Wagyu and Ōmi became emblems of quality in Japan and around the world.

"The beauty of marbling, the purity of the fat, and the precision of cooking are all highly valued," says Chef Haruka Katayanagi of Karyu Restaurant in Tokyo. "In that sense, steak in Japan has evolved into a cuisine that emphasises craftsmanship and the character of the ingredient itself."

At restaurants, steak is often prepared over charcoal, or on a flat iron grill in teppanyaki restaurants directly in front of diners.

Katayanagi says that home cooks typically prepare steak in........

© BBC