EFEBy Carmen Herranz Buenos Aires

Argentina's highly regarded cuts of beef are now being studied in classrooms thanks to the first School of Beef Sommeliers, where steak lovers specialize in the secrets of their perfect preparation.

As in wine tasting, the most ardent meat-eaters have the chance to savor and rate the quality of beef in a course given by the School of Veterinarian Sciences at the University of Buenos Aires.

Its promoter, Luis Barcos, veterinarian and the only Argentine member of France's L'Academie de la Viande (Meat Academy), said in a talk with EFE that he always wondered why there were no sommeliers for this specialty, so he got to work correcting that oversight.