Best Beef in the world
 

Has anyone tasted beef from Namibia? I think Namibian beef ranks among the best in the world,second to Argentina.

This is certainly not as exotic as many of the other answers in this thread, but the best steak I ever had was at Gibson's in Chicago. It was a perfect New York strip that needed no marinade, sauce, sides or anything. Just bite after bite of perfection.

I discovered beef from Dexter cows this year. Dexter cows are mini cows, and we have a producer at the Edinburgh farmers market. The beef is fantastic - one of the best I've been able to buy myself. Proper good Scotch beef.

Used to be a "Beef-A-Holic" back when I ate red meat.
Never tried Kobe. Argentinian? Did not find it special.

It's been 10 or more years, but I thought that Chicago had the best beef. Consistently, restaurant to restaurant. You name a decent restaurant in Chicago, I thought their steak was great. Time after time. Gene and Georgetti's was one of my favorite haunts for a great steak.

These days, I have lost my taste for it. Ordered a steak about a year ago after a 9 year hiatus. Could not eat it. Shame. I guess my arteries are thanking me somehow. ;)

Namibian, Zimbabwean and South African. All awesome...

Hard to beat a side of beef grilling on a South African Brai as the sun sets over the bush.

I have eaten beef all over the UK, Argentina, Sao Paulo and all over the USA. In my opinion, nothing ranks with American beef/steak and particularly in the Midwest in the Kansas City area. Must be the corn they feed the cows.

I do confess the steak in Seattle and the Metropolitan Grill was outstanding. But Plaza III in Kansas City was even better.

I've had a lot of South American beef and I really have to say I think that it is some of the most overrated beef in the world. I really wanted to love Argentinian beef, but I just can't. It's not that good, IMHO.

I agree.

You are not alone. Almost everyone I know agrees with you. If the fat taste and tender texture is what you like in beef, corn fed, feedlot fattened beef is for you. If it is the beef (blood) taste you like, grass fed (never cooked beyond medium rare) is far superior. I cut every bit of visible fat off all my beef anyway, and I've got good teeth for chewing the less than melt-in-your-mouth grass fed So. American beef. I happen to prefer Brazilian to Argentine, but either is vastly more tasty to me than feedlot beef.

But that's the thing, I prefer the taste of the American grass fed beef to the Argentinian grass fed beef I've had.

Ahh, OK. Must either be the different breed or different grass. I've had US grass fed beef, even raised some in my youth. I've had equal, a Charlet I raised, but not better than Brazilian.

I prefer Australian/NZ beef or actually meat in general to all others.

Oh, and I only like cherry-red, lean beef and none of that wagyu garbage that doesn't qualify as beef anyway.

With regards to US beef, it's probably good but I won't touch anything that's hormone fed. Do they label them differently so that the consumer knows?

Steak in Brazil always seems so overly salted but I still am a fan.

Perfectly salted for me. Only place I've ever eaten steak that I didn't have to salt it at the table. Except for my house.

For me, Kobe is good, but overrated. Wagyuu (Japanese beef) is my favorite beef in the world. It's pretty amazing.

Experienced in Miami, the Cuban hamburger which comes on chewy Cuban bread and tipped with fried potatoes.

Now starving again...@:-)

Do you have any clue of what you speak? Let me give you a clue...look up Kobe....

Was in Kobe ~2 weeks ago. Had good but not great steaks. Certainly would prefer the argentine steaks for 1/20th of the price, as good if not better experience overall.

Speaking of beef, the best baby back ribs is that famous full rack of B.B.Q Ribs @ Bobby V's.

might not be the best but it's heavenly!

One day I hope to try Kobe and South American beef, but for now good old American beef will have to do

Argentinian beef all the way. Gotta love the fact that the best beef out there costs peanuts compared to the most gross, fatty beef that some nations seem to cherish. At least everybody's happy. :)

Timely thread. I will be taking a client out next month and thought I'd try The Meat Company, which advertises the following selection of beef choices. For the beef experts on this thread, anything that stands out as superior to the others? This is from their menu and for frame of reference I usually order filet and my favorite from last year was Mortons


AMERICAN (CAB) CERTIFIED ANGUS BEEF
The Only Brand of Beef approved by the ·American Angus Association· The finest beef from the USA,
incredibly Oavorful, tender and juicy because of the high amounts of marbling In every cut

(CAAB) CERTIFIED AUSTRALIAN ANGUS BEEF 150 DAYS GRAIN-FED
Tenderness and Flavour abound in this well marbled Angus, CAAB is a quality assured beef product
based on Angus genetics that guarantees a tasty, juicy and delicious beef

GOLD LONG-FED AUSTRALIAN ANGUS BEEF
250 days grain-fed. Sensational taste & tenderness in abundance with this award winning
"Gold Medal" Beef, fine marbling and firm texture that assu re an enjoyable eating experience

AUSTRALIAN WAYGU, rich in marbling and flavor, very tender, j uicy and are naturally high in Omega 6
& Omega 3 "The Beef that's good for you"

SOUTH AFRICAN· GRASS FED, A GRADE BEEF

1 porterhouse 24 ounce 98.00 LOL........

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I'm a huge fan of grass fed. Not quite as tender as grain fed but better flavor in my experience as well as healthier. I'm very partial to Australian grass fed beef.

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Libels has stunning meat. Best pork chop I have had. You do get what you pay for for the most part.

No one has yet mentioned the Butcher's Shop in Sandton, Johannesburg. Any steak you get there is absolutely wonderful. I always go for the 800g T-bone with 3 giant shrimp on top.

I too, don't like Wagyu or Kobe as I find it too fatty. I'd rather have a sirloin. However, any good steak will depend on:

1. The quality of the raw ingredient.
2. The appropriate ageing process for that piece of meat.
3. The seasoning/marinade (a completely unseasoned steak of any kind usually tastes vile).
4. The skill of the chef preparing it.

Get those four magic factors right and a steak anywhere in the world will taste superb.

Exactly my thoughts.

Here in Singapore I have a Japanese supermarket nearby that sells both beautiful, cherry-red Australian beef without even a speck of fat... and this 80% fatty-white excuse for beef that is priced 15x over.

Personally I wouldn't take the latter if they were giving it out for free. Yuck.