Originally Posted by forzagarza
Ah the old bullshit Argentinean theme restaurant con. I'm not saying Argentinean meat is bad but it is alot cheaper than British meat and that is why it is used. If a restaurant wants to source the best meat it will be from Britain and will be grass fed quite simply. You were correct in saying the type of cow is important but you will find that pretty much all the cattle raised in Argentina is from cattle that has it's origins in Britain.
Not talking about themed restaurants at all, Forza...I buy a lot of steak, and (at least over here) the tastiest steaks are imported from Argentina. Actually they provide the joint tastiest bits of meat I have tasted in my life, and as I said above, it doesn't matter so much what cut they are (rump/sirloin/tendreloin etc), the flavour of the meat is exquisite. There must be something in the grass/climate that enhances the flavour of the meat over there, because I tell you for a fact, the local cows taste completely f***ing different.
Put it simply you take two types of the same cow and raise them with different diets and in different conditions, the meat will taste different. Over generations this difference will grow and grow..
I am not saying that only Argentinian steaks are tasty, far from it (haven't tried kobe beef yet). Go to most decent butchers in England and you can pick up something lovely. One of the butchers in Alderley Edge has superb Scottish beef, which most certainly was the equal of the Argie stuff, - it was however, very, very expensive.
Kobe Beef - look at the marbling on that b****.