Originally Posted by
ILuvParis
We went to my favorite places, El Establo (twice) and La Brigada, last week and didn't find this to be the case. Amazing lomo. BTW, does anyone understand why waiters in Buenos Aires cut everything with a SPOON? Is it to demonstrate how tender the meat is? Are the edges of those spoons sharpened?

You probably went to a better restaurant that serves Aberdeen and red Anguses instead of brahmin/texas Long Horn type cows (preferred for growing up north). We only had one night in Bs As and chose some place near our hotel in the theatre district that appeared popular with locals. Just a random sample proved disappointing. The meat served at a popular restaurant (highly recommended by our host) in the heart of cattle-raising country wasn't much better.