…you know, you Samizdatistas goota be careful in the UK now – publishing stuff like that about meat-eating will get your children taken away by the “social”. Specially when the BBC and stuff can put out Wireless tele-Vision progs fronted by “chefs”, about “The Ethics of Meat Eating”.

Is it the feed they use or something else?

I had it explained to me by a big rancher and meat producer that I used to know: It’s the abundance of grass and it’s quality. The beast doesn’t have to run around seeking pasture, it finds all it needs without moving much, and cows, like some people, don’t move unless they have to. So they don’t develop hard muscles. Another point: they get fat fast and reach the optimal weight at an early age, so the meat is of a young beast.

Another amazing thing about Argentine: you don’t have to seek out a good restaurant. Every restaurant is good. You can’t miss. And cheap (if you are a tourist and calculate in dollars).

The wine is another good thing about Argentina – still much underrated by many people I think.

Jacob: agree with both lines:-) (although in my case it was not Dallas, but somewhere else in TX). I never had Argentinian meat though. Is it the feed they use or something else?

Strangely, this is often thought to be a French/Belgian thing by Americans, because of the use of mayonnaise on French Fries. C.f. Pulp Fiction.

However, there is an enormous difference between Duke’s mayonnaise (used by all good Southerners) and all that other crap.

and people are great too, as long as they are not from Buenos Aires:-P

Which means: not many…

Feedlot beef is crap sold to city slickers.

Observation Two:

Even in the Nebaska-to-Texas belt, we’ve all got a lot of respect for Argentina’s meat.

Why, is there no good meat readily available in the UK?

Alisa, as it happens the author of this article cooked us two utterly sublime rib eye steaks just this evening. The meat was British and came from Wholefoods. The meal, with onion, garlic and whiskey sauce, induced severe gastrogasms.