I still think a bife de chorizo cooked on the parrilla is decent although I always do them myself rather than pay over the odds for one in a restaurant. A lot of other cuts are very hit and miss especially when it comes to tenderness so if we have guests I prefer to throw a pork rib on the grill which is always good.
Feed lot beef is never going to be as good in quality as free range grass fed beef although there are other factors which don't help. I suspect they don't hang the carcasses here for any longer than they have to due to cost of refrigeration and space.

We sold a load of 200kg calves yesterday to a feed lot owner as they're the only ones buying. Our bull will run out of steam in a year or two and when that happens the herd will go and the land utilised for more soya,wheat and maize as that's where the money is. Instead of running about fields chasing cattle I can grab a cold beer take a seat and watch the cereal contractors do all the work.