How did refrigeration change Argentina’s beef industry after 1876?

The introduction of refrigeration technology in 1876 was a transformative event for Argentina, as it enabled the storage and long-distance shipment of fresh meat for the first time. This innovation served as the catalyst for the country's industrialization, shifting the beef sector from a localized trade to a major international export industry.1

Following this advancement, the development of frigoríficos (meat-packing plants) became widespread, with major facilities established in the Buenos Aires area and later expanding to ports such as La Plata, Rosario, and Bahía Blanca. These plants also extended their reach to serve sheep ranches in Patagonia. The growth of this refrigerated beef trade further stimulated associated industries, including the production of tinned beef, meat extracts, tallow, hides, and leather, cementing Argentina's role as a global leader in these markets.1