Understood about the Argentine restaurants in Madrid or anywhere else outside Argentina. La Vaca Argentina claim their beef is flown in from Argentina, but who knows.

Point is, if I were to appear at one of the restaurants recommended on this thread, and ask for a solomillo, would I get anything like a cross cut of the loin, about 2 or 2 and a half inches thick, little fat except around the edges, and very tender?

Or would the chef take me for a gallego almacenista and send me packing?