I just spent 20 days in Argentina and 10 days in Uruguay. I ate more steak & pork & chicken & lamb and drank more red wine than I have in my entire life. Also, my job here in the states invovles quite a bit of travel and entertaining so I've visited quite a few steakhouses here.

There are some overall differences between US steaks served and those in South America. I would say that primarily the meat served in SA is a bit tougher. Maybe a bit chewier. There really is no room in SA for a medium/well to well done steak. It will be unedible. Not that I ever ordered a steak like that down there, always medium/rare.

For North American tastes accustomed to a more cooked offering you will find that the steaks are cooked more on a European scale. Med rare in SA = rare in NA.

The variety of cuts available in SA is fascinating. There are also some interesting rolled pork dishes available at the parilla.

My opinion, and mine only, is that in South America the Uruguan beef was superior to the Argentinian beef. Purely subjective please don't flame me.

Places I'd eat again:

In Buenos Aires I liked Estillo Campo. It's a chain, with one right down from Cabana Las Lilas in Puerto Madero. But a good introduction to beef in Argentina nonetheless.

In Montevideo one must go to the Puerto Viejo. Absolutely fantastic grouping of parillas. Best steak and overall food I had on my entire trip. I made three trips here for lunch, it was uniformly excellent.