I have been to Argentina and, to be honest, I dont notice a great difference in quality. I know Argentine beef is highly touted in Argentina and around the world but it seems to me a larger part of the Great Argentine Beef craze is price/quality ratio.

In Argentina, a great steak is much cheaper than the U.S./Europe, etc. (can't speak for Alberta!) and steakhouses in Argentina are everywhere. These two factors lead to a perception (i.e. great margeting) that I think affects people's opinions more than quality. Now, don't get me wrong, a steak at an Argentine parilla is a beautiful thing -- they sure as hell know how to cook it right and it is full of flavor, etc. But I think a steak at a wonderful Argentine parilla compared to, say...a steak at Ruth's Chris, Morton's, or other well-known and high-end U.S. steakhouses, would come in a close second.

I have noticed, on the other hand, that Kobe beef is one killer slab of cow. I recently had a burger at Rogue Ale House in San Francisco (they had a chice between a regular burger and Kobe burger) and it was so good it stopped me in my tracks. Hta's off to the Japanese!

Kevin