When asked how you would like your beef cooked in Argentina the questions are simple. Jugoso, a punto, or bien hecho? Rare, medium, or well done respectively. Rare in Argentina usually falls into the medium-rare category; not the kind of rare where meat is quickly browned on each side. Typically these questions are asked when individual portions of meat, such as steaks, are cooked. For larger cuts of meat that may feed many mouths, the “ready time” falls into the hands of the cook. Many Argentineans prefer their meat fully cooked, yet not overcooked, and therefore most large meats are usually cooked this way. Remember, slicing a large piece of meat in the middle of the cooking process is like a mortal culinary sin due to the resulting loss of juices.