Originally Posted by number_6

The best steakhouse in EZE (and probably the best one in Argentina, but I haven't spent enough time there to determine that) is Las Lilas and grows, slaughters and ages their own beef. It is fully vertically integrated, owning not just the ranch but all aspects of the operation (from breeding to serving in the restaurant). Probably the best beef in the world. My point is that the key difference isn't between Australia and Argentina, but with processing practices. Rather interestingly most southern hemisphere beef is markedly different from northern hemisphere beef (be it US, Scottish, French or Japanese). Generally leaner (less fat) and stronger tasting (more grass). This is true for most beef in South America, be it Uruguay, Argentina or Brazil, South Africa and Australia. Genetic and growing/processing practices within a country make more difference than between countries, from my experience. Rather ironically the best beef typically has no distribution channel (you have to find and procure it yourself).