Beef has been a staple food consumed around the world for millennia, dating back to prehistoric times. Cattle originated in the Old World and were domesticated around 8000 BC, when the practical advantages of raising them became clear. Other anthropological studies suggest that humans began domesticating animals around 9000 BC, with cattle being domesticated approximately around 6650 BC.

It is difficult to estimate the exact moment when beef began to be eaten as a cooked delicacy, although it likely happened shortly after cattle were domesticated. Researchers indicate that there is evidence of beef consumption in virtually all ancient civilizations and cultures of the Old World. Over time, societies identified specific breeds suitable for meat production and for dairy products such as milk and cheese.

Cattle were introduced to the Americas by Europeans, since they were not native to the continent and were brought as part of European livestock exports. The Spanish are recognized as the first to bring cattle to the Americas. Christopher Columbus is credited with introducing cattle in 1493, when he brought them to the island of Santo Domingo, now the Dominican Republic and Haiti. From there, according to chroniclers, cattle spread rapidly throughout the region, eventually reaching territories that are now part of Texas as Spanish colonial interest expanded across the Americas.

In the Dominican Republic, the most common way to prepare beef is as a stew. It can be served with moro (rice cooked with beans), salad, fried plantains, or boiled root vegetables. When served together with white rice, stewed beans, tostones, and fresh salad, it forms the meal known as “La Bandera Dominicana.”