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.