Originally Posted by
Canarsie
On a trip to Europe, I noticed a plethora of restaurants touting Argentine beef and steaks.
I have never tried Argentine beef, as I think I will wait until I am able to get to Argentina one day to sample the genuine article.
I was wondering if anybody has tried both Argentine beef and American beef? If so, which is better — or, at least, what are the differences? What makes Argentine beef distinctive?
The Argentine beef I've had is similar to (and just as good as) grass fed beef I've eaten produced domestically. Both are a world of difference from the hormone inject, corn fed, feed lot finished, extremely fatty stuff that's what I would consider "American" (i.e., US) beef. Between the two I think I prefer grass fed, but it depends a bit on the cut of beef. Rib Eye for example I find just too fatty in its corn fed iteration, but the grass fed version is excellent.