[QUOTE=jwalkabout]I prefer the taste of Argentinian beef over American beef. American beef is more tender because of the marbling. Argentinian beef does not have as much marbling. I wouldn't say one type is "better" or more "superior" to the other, only that i prefer the tase of Agentinian beef over the other.

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I've never eaten Argentine beef, but I notice the same about venison here in the US....I hate to talk about "terroir" in food, without sounding pretentious, but I can really taste a difference. especially when the deer have been eating acorns. It's an indescribable, nutty, spicy taste; and the meat is a much deeper, richer red. Easier to digest. I like the fact that it has no hormones...and since I only shoot does, it's good for the ecology of the Edwards Plateau.

Also agree with your point about how overprocessed US food is. I'll never forget the first time I ate a real-farm fresh egg....it was "eggier" than anything I'd ever had.

Tomatoes. Pineapples. Peaches....all these things just don't have flavor from the grocery store. I think the real reason Americans are so fat is, our food is just not satisfying!