Argentine beef isn't Brit beef. It's considered some of the finest beef in the world, which is why it's exported around the world.
As bad as it is for the cows (hard to digest, makes them sick), for the environment (natural grass is much better than Monsanto "corn"), and for the people who it eat it (all that marbling is artery-clogging saturated fat), I prefer U.S.D.A. Prime aged corn-fed beef over almost all the other beefs of the world that I've tried. I had several bistecche a la Fiorentina from the vaunted chianina cattle when we were in Florence/Tuscany in November and honestly I still prefer U.S. beef. I've had many a chewy steak in Amsterdam as well, which is what all the island Dutch are used to. But Argentine beef isn't rubbery or stringy and it has more flavor than U.S. corn fed and it can be excellent. I've had many lousy steaks on Bonaire, but several wonderful ones as well. At least they don't traditionally overcook them like they do the fish (thankfully Dutch like their beef rare).
As bad as it is for the cows (hard to digest, makes them sick), for the environment (natural grass is much better than Monsanto "corn"), and for the people who it eat it (all that marbling is artery-clogging saturated fat), I prefer U.S.D.A. Prime aged corn-fed beef over almost all the other beefs of the world that I've tried. I had several bistecche a la Fiorentina from the vaunted chianina cattle when we were in Florence/Tuscany in November and honestly I still prefer U.S. beef. I've had many a chewy steak in Amsterdam as well, which is what all the island Dutch are used to. But Argentine beef isn't rubbery or stringy and it has more flavor than U.S. corn fed and it can be excellent. I've had many lousy steaks on Bonaire, but several wonderful ones as well. At least they don't traditionally overcook them like they do the fish (thankfully Dutch like their beef rare).
