About meat

Eating steaks in Argentina feels like joining a cult. You find yourself leaning on friends to come visit, and writing YOU JUST DON’T UNDERSTAND in all caps more often than feels comfortable. Argentine beef really is extraordinary. Almost all of this has to do with how the cows are raised. There are no factory feedlots in Argentina; the animals still eat pampas grass their whole lives, in open pasture, and not the chicken droppings and feathers mixed with corn that pass for animal feed in the United States. Since this is the way of life a cow was designed for, it is not necessary to pump the animal full of antibiotics. The meat is leaner, healthier and more flavorful than that of corn-fed cattle. It has fewer calories, contains less cholesterol, and tastes less mushy and waterlogged than American meat. And the cows spend their lives out grazing in the field, not locked into some small pen. You can taste the joy.

Argentina On Two Steaks A Day

I discovered on my recent trip to the US that there is a complete lack of decent meat. For a country with such a big meat culture as the US this surprised me, the meat is not bad, but it’s not great. What really got me was the need to cover the meat in different sauces, although this was probably to make up for the boring taste.

Seriously, I’m going to punch the next american who tells me you can’t beat a good american stake maaaaaan.