Best Beef in the World
Feb 3, 2009 | 10:10 am
#31
Join Date: Dec 2006
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Anyone familiar with Hawaiian beef from the Big Island? I was driving around the area above Waimea a few weeks ago and there are some truly massive ranches and a lot of grass fed beef. I was not able to eat any of it however, and don't know if it is marketed locally.
Feb 3, 2009 | 3:04 pm
#32
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One significant benefit of dry aging is, well, drying. The beef loses moisture, which is a good thing for good steaks. This can be done with smaller pieces and less time at home. OTOH, aging for 14-21 days, which is necessary for the meat to tenderize, runs a much higher risk of things going wrong (excessive growth of unwanted life), especially when you age in your own refrigerator.
I believe you looked in the wrong place though. I know of no problem dry aging boneless meat. I do it, though I limit my aging to less than a week.
Last edited by ralfp; Feb 4, 2009 at 11:09 am
Feb 4, 2009 | 8:25 am
#34
Join Date: Aug 2008
Posts: 4,521
The worst beef in the world is British, tough and cooked to the consistency of a shoe's sole.
Many years ago we discovered the delicious taste and texture of North American beef and even went on a Texan steak holiday - a trip especially to eat beef. We were asked by the humourless US immigration offficer what was the purpose of our visit and when I said steak holiday got a very strange look before I offered an explanation and Texan hospitality emerged.
But we then realised that Texans wanting good beef went to Argentina, so off we went too. Yes, its very good but can get the occasional poorer steak. Ate steak every day for three weeks and could have carried on longer. Back pain got better too!
Many years ago we discovered the delicious taste and texture of North American beef and even went on a Texan steak holiday - a trip especially to eat beef. We were asked by the humourless US immigration offficer what was the purpose of our visit and when I said steak holiday got a very strange look before I offered an explanation and Texan hospitality emerged.
But we then realised that Texans wanting good beef went to Argentina, so off we went too. Yes, its very good but can get the occasional poorer steak. Ate steak every day for three weeks and could have carried on longer. Back pain got better too!
Last edited by Greenpen; Feb 4, 2009 at 8:26 am Reason: Spelling mistake.
Feb 5, 2009 | 11:59 am
#35
Original Poster
Join Date: Jan 2009
Posts: 8
Beef Recommendations in Buenos Aires
Just thought I'd share my recommendations in case anyone happens to be in Buenos Aires with a hankering for our homegrown organic beef.
1. Cabana las Lilas, priciest and very touristy in Puerto Madero, but it's sooooo friggin good. Especially all the free sides they give out.
2. La Escondida, pricey, not as touristy in Palermo, with unlimited salad bar. I recommend the bacon-wrapped ojo de bife.
3. La Cabrera, pricey and touristy in Palermo, with lots of side garnishes.
4. Social la Lechuza, reasonably-priced, very local--almost no English spoken--and plain homestyle Argentine deliciousness.
Anyone else have suggestions or thoughts?
1. Cabana las Lilas, priciest and very touristy in Puerto Madero, but it's sooooo friggin good. Especially all the free sides they give out.
2. La Escondida, pricey, not as touristy in Palermo, with unlimited salad bar. I recommend the bacon-wrapped ojo de bife.
3. La Cabrera, pricey and touristy in Palermo, with lots of side garnishes.
4. Social la Lechuza, reasonably-priced, very local--almost no English spoken--and plain homestyle Argentine deliciousness.
Anyone else have suggestions or thoughts?
Feb 5, 2009 | 6:33 pm
#38
Join Date: May 2005
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I liked Munich Recoleta a lot, but perhaps that's because it was my first real food in 18 hours or so.
Feb 5, 2009 | 6:44 pm
#39
Join Date: May 2005
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As an aside, a Google search turned up this interesting article: http://www.slate.com/id/2152674/
Feb 5, 2009 | 7:37 pm
#40
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As an aside, a Google search turned up this interesting article: http://www.slate.com/id/2152674/
Feb 5, 2009 | 10:45 pm
#41
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Feb 6, 2009 | 12:04 pm
#42
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More information may be found in the following threads:
Feb 6, 2009 | 4:29 pm
#43
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Mmmmm being able to eat fillet steak without using knife and fork (i.e. soft enough for being able to cut it with chopsticks).
Feb 6, 2009 | 5:27 pm
#44
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I prefer the Brazilian over the Argentinian beef, but could also be because I really did not have time to eat the beef down there. Was there 2 nights and ate a Lechon feast one night and the other was some tiny restaurant in a very small town of Freyere.
Prefer the Brazilian beef as the best in the world...taste is so much better and after a full meal -- one does not need to sleep like with a lot of the US beef.
Prefer the Brazilian beef as the best in the world...taste is so much better and after a full meal -- one does not need to sleep like with a lot of the US beef.