Argentine Beef Versus American Beef
Dec 14, 2009 | 8:25 am
#76
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Here's a bit of news about the Argentinean beef industry.
http://www.msnbc.msn.com/id/34368080...orld_business/
Looks like Argentina will have to actually import beef in a few years because of all the conversion of grazing land to soya bean production (which is ironically exported to feed cattle in Europe and China).
Anecdotally, my partner and I found that the beef we were served in Argentina this past few weeks was overall much fibrous and not as nice as what we had in early 2003.
http://www.msnbc.msn.com/id/34368080...orld_business/
Looks like Argentina will have to actually import beef in a few years because of all the conversion of grazing land to soya bean production (which is ironically exported to feed cattle in Europe and China).
Anecdotally, my partner and I found that the beef we were served in Argentina this past few weeks was overall much fibrous and not as nice as what we had in early 2003.
Dec 14, 2009 | 12:11 pm
#77
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We went to my favorite places, El Establo (twice) and La Brigada, last week and didn't find this to be the case. Amazing lomo. BTW, does anyone understand why waiters in Buenos Aires cut everything with a SPOON? Is it to demonstrate how tender the meat is? Are the edges of those spoons sharpened?
Jul 13, 2010 | 11:03 pm
#78
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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?
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?
Jul 14, 2010 | 8:29 am
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Apr 12, 2011 | 5:28 am
#80
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Differences between beef
I have tried Argentinian beef, Its is very flavorful, lean and tender. In comparison to USDA beef. Now, you can find the same quality beef here in the United States. You just have to pay a little more out of pocket. What you are looking for is free range grass fed black angus cattle. The black Angus cattle is a scottish breed and was introduced to Argentina 16th century. Most beef producers from Argentina raise their cattle in Las Pampas, a large and rich grasslands in central Argentina. The cattle are able to free range and eat nothing but grass.
If you do have a chance to travel to Argentina, do by all means. Try it first hand. And if the beef doesn't thrill you the culture and wine will. http://youtu.be/5d4l10P8g3M?hd=1
Also I do enjoy Kobe Beef from Kobe, Japan. However, it is very expensive. Usually out of my price range.
If you do have a chance to travel to Argentina, do by all means. Try it first hand. And if the beef doesn't thrill you the culture and wine will. http://youtu.be/5d4l10P8g3M?hd=1
Also I do enjoy Kobe Beef from Kobe, Japan. However, it is very expensive. Usually out of my price range.
Apr 14, 2011 | 2:55 pm
#81
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I have tried Argentinian beef, Its is very flavorful, lean and tender. In comparison to USDA beef. Now, you can find the same quality beef here in the United States. You just have to pay a little more out of pocket. What you are looking for is free range grass fed black angus cattle. The black Angus cattle is a scottish breed and was introduced to Argentina 16th century. Most beef producers from Argentina raise their cattle in Las Pampas, a large and rich grasslands in central Argentina. The cattle are able to free range and eat nothing but grass.
If you do have a chance to travel to Argentina, do by all means. Try it first hand. And if the beef doesn't thrill you the culture and wine will. http://youtu.be/5d4l10P8g3M?hd=1
Also I do enjoy Kobe Beef from Kobe, Japan. However, it is very expensive. Usually out of my price range.
If you do have a chance to travel to Argentina, do by all means. Try it first hand. And if the beef doesn't thrill you the culture and wine will. http://youtu.be/5d4l10P8g3M?hd=1
Also I do enjoy Kobe Beef from Kobe, Japan. However, it is very expensive. Usually out of my price range.
Apr 14, 2011 | 10:10 pm
#82
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Is that why those Scottish steak houses in London are so good?
I got a chuckle out of that. But it is why the Australian beef I sometimes get is so good and had less calories than typical US beef.
Originally Posted by ILuvParis
I have tried Argentinian beef, Its is very flavorful, lean and tender. In comparison to USDA beef. Now, you can find the same quality beef here in the United States. You just have to pay a little more out of pocket. What you are looking for is free range grass fed black angus cattle. The black Angus cattle is a scottish breed and was introduced to Argentina 16th century. Most beef producers from Argentina raise their cattle in Las Pampas, a large and rich grasslands in central Argentina. The cattle are able to free range and eat nothing but grass.
If you do have a chance to travel to Argentina, do by all means. Try it first hand. And if the beef doesn't thrill you the culture and wine will. http://youtu.be/5d4l10P8g3M?hd=1
Also I do enjoy Kobe Beef from Kobe, Japan. However, it is very expensive. Usually out of my price range.
If you do have a chance to travel to Argentina, do by all means. Try it first hand. And if the beef doesn't thrill you the culture and wine will. http://youtu.be/5d4l10P8g3M?hd=1
Also I do enjoy Kobe Beef from Kobe, Japan. However, it is very expensive. Usually out of my price range.
Apr 14, 2011 | 10:11 pm
#83
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Sorry. Dupe.
Sorry. Dupe.
Last edited by GadgetFreak; Apr 14, 2011 at 10:12 pm
Apr 14, 2011 | 10:18 pm
#84
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Unfortunately, that is only about half the beef in Argentina now. The rest is polluted on feed lots. A crime, but that is how it is. Notwithstanding this, a delicious grass fed argentine steak is almost reason enough for a trip.
May 14, 2011 | 6:12 pm
#86
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Can I get it in the states?
Thanks.
May 14, 2011 | 6:28 pm
#87
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I never see it - but what I do see is beef from Uruguay. Readily available at Berkeley Bowl and a number of other places (I see you are SFO based).