USAFAN--- actually, the only cooking that makes meat less tender is well done, so if properly cooked then medium should still be OK.... in case event, I think that beef and tender are oxymorons.... but then, Im also not a fan of Kobe beef...

You are correct, Argentina does not have the tradition of Dry Ageing like is done at Peter Lugers.... BTW, I think that Peter Lugers is one of the cathedrals of beef in the world... ^ ^ ^