Originally Posted by
iahphx
Most of Today's Argentine cattle don't graze freely on the pampas before slaughter. Rather, they're fattened in feed lots -- just like USA cattle are.
I've "edited" your quote in bold. You see, you can still find great beef from the pampas. But you (or others) might have noticed that the dead cow recommendations from some of the regular posters have been limited / narrowed down to just a few places. The "good stuff" is still around, but it costs more, and you have to know where to go. Furthermore, the feed lot stuff doesn't cook the same way, so the old school parrillero, using his traditional cooking method, isn't going to make the best piece of feedlot beef.