Originally Posted by spainflyer

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?