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?

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).

Originally Posted by obscure2k

I have also had the steak at Las Lilas and did not care for the strong grassy flavor of the beef. I think it really just come down to a matter of taste, after all.

Originally Posted by GinGin

Hello,

I am new to this forum and have read with great interest all the comments about Argentine beef.

Here is my question/situation and I welcome advice:

I am an American recently transferred to Germany. I have never been a big fan of beef nor a very good cook of it either. But I am having guests over for dinner and they love beef. I don't recognize the cuts of beef here in Germany at all and have heard the beef is not very good anyway. I can find Argentine beef (rather expensive but that is ok -- it is for guests and I want to make them happy!) but I cannot really recogonize the cut. The label on what I purchased as a test is called "huftsteak". The butcher sliced it only an 1/2 thick or so. I want to grill. Anyone have any experience with beef, and in particular, Argentine beef, in Germany?



When I do eat beef, I actually enjoy flank steak or flat iron when cooked and cut right.

Thanks!

Originally Posted by cubbie

Argentina may have the famous parrillas and pampas tradition, but as I recall from when I lived in Chile, most of the beef in the grocery stores there was imported not from Argentina but from Uruguay. I also remember -- although I am not sure about this -- reading somewhere that a hefty percentage of the beef consumed in Argentina is also imported from Uruguay.

Originally Posted by erik123

There is very little difference between the two meats, cooking styles, (or cultures/traditions for that matter) - though until very recently Uruguay was certified to export to the US while Argentina was not.

Originally Posted by cubbie

...
As for another poster's comment about Argentinian beef seeming to be easier to digest, this reminded me of a comment in Darwin's The Voyage of the Beagle expressing sheer awe at the amount of beef an Argentinian gaucho consumed in a typical day. When I get this book out of storage (I'm slowly working my way through the 30-some boxes of stuff I shipped home from Chile), I'll find this quote and post it.

Originally Posted by Pietro

Mst commercial U.S. beef is raised on corn and injected with growth hormones and other substances. The injections allow the cows to eat the corn without getting ill -- nature intended for cows to eat grasses, not corn) and also grow more quickly so producers can get them to the markets with more efficiency. The NY Times detailed this science in an excellent feature some time ago in the Sunday magazine.

As I understand it, if you've ever had naturally-rasied, non-chemical, grass-fed beef, you'll have a sense of what true Argentinian beef is supposed to be like. As Willie says, it's known for a different flavor and it's supposed to be leaner as well.

That said, I don't know if natural U.S. beef is necessarily "better" than Argentinian beef, but it may be significantly different, depending on the level of quality and the breed of cattle.

FYI, if you have a Wild Oats or Whole Foods market in your area, you may be able to find Coleman beef steaks or beef from other producers. In my experience these are of much higher quality than typical grocery store beef. As with the poultry and pork they sell, the flavors and textures are much better IMO, plus you're eating natural unprocessed meat. With true butcher shops disappearing in many towns, this may be one of your few options short of mail order from retailers like Dean & Deluca.