Best Beef in the World
 

I'm a beef-lover. I love it grilled, sauteed, stewed, whatever. It's delicious. And we've all heard about the excellence of Argentina's beef. Let me tell you, it's true! It's all natural, organic, fed on grass, not corn. And the amount of time and concentration that the Argentines put into grilling it! No matter what part they're grilling--from ojo de bife (rib-eye) to chinchulin (intestine). I love all the parrillas (steakhouses) in Buenos Aires. So, anyway, I was interested in finding out what other people thought of Argentine beef and its comparison to beef from the rest of the world.

Welcome to Flyertalk!

You'll find many Flyertalkers are familiar with and love Argentine beef, not to mention the fabulous and reasonably priced wines.

As you familiarize yourself with Flyertalk, take notice of the Community Buzz forum. There's an annual event each fall in Buenos Aires attended by a few dozen Flyertalkers.

It would be fantastic to have another local (?) join in the festivities. ^

My experience with Argentine Beef is not that it is the best in the world, but that it is AMONG the best, and absurdly reasonably priced.

One can easily find a good neighborhood Parilla almost anywhere in Buenos Aires that will provide a very nice steak dinner for under 50 pesos (around $15), that is comparable to what one would pay $30-40 for in most areas of the U.S. (and more like $50 in a major city).

While Argentine beef is great, don't get me wrong, and perhaps I'm a bit loyal to my own countrys beef production, but IMHO there's nothing better than Australias own 1824 Beef

And there is Kobe beef.

I'm salivating. Haven't tried Argentine beef but for me kobe beef rules, japanese kobe that is, not the other stuff.

No thanks...I like my moo finished with maize in the feedlots before heading to the slaughterhouse.

I much prefer Argentine or Brazilian grass fed beef over grain fed. The outstanding taste does come at the expense of some tenderness and marbling though. I know very few Americans who prefer grass fed beef.

I like Kobe but it is a more delicate flavor. I doubt I could tell the difference between Argentinian and Australian. Both are outstanding, and much better than the feed lot stuff. But there is also some excellent grass fed US beef.

I'd take Kobe any day.. I've also tried Australian, NZ, and US.. Never Argentinian though.. Am I missing something?

Very few Americans would know how to cook it properly. Any more done than some pink in the middle is going to provide for a poor dining experience, even for those who generally like their beef "traditional NY style" :D Restaurants in Argentina will just refuse to prepare it for you well-done.

I'll take a prime steak from Lobels
www.lobels.com
I have had great steaks in Argentina, Japan, etc. Nothing beats the steaks from Lobels in terms of flavor. IMHO, best steaks in the world.

Had a chance to sample aged beef in Melbourne recently. Its much better than I thought. I am normally a rare beef person but Australian aged beef is definitely not to miss.

Long horn beef, grown naturally near Raglan Monmouthshire by Frank Sutton and brother, slaughtered in the village butchers, Neil James, hung for 3 weeks. enjoy.

Hopefully the restaurant at Breakfast Creek, Brisbane is stocked up for three weeks' time. ;)

1824 has my taste buds nagging me. :D

(Welcome to FlyerTalk, mochilerainbsas and you have ample opportunity in 2009 to travel to the best beef places in the world.
As your first post is in this forum, I think you enjoy your meals. ^
DiningBuzz can be a good break from the miles and points and logistics - to enjoy the 'me time' part of your travel. :))