DALLAS — Drop thousands of Argentina fans into Texas for the World Cup and the debate is inevitable.It's not about who has the best team or whether Lionel Messi is the best player at the tournament.
It's about who produces the best, most succulent steaks, and how to prepare the meat.That's right: There's a beef about beef between two of the top cattle-raising areas of the world, where steak is deeply ingrained in diet and culture.Texas ranks No.
1 in the United States in beef production and the U.S.is second only to Brazil globally, according to the U.S.
Department of Agriculture.Argentina ranks sixth.It's a high-steaks question: Who does do it best?"Argentine beef is simply unbeatable.
The savory texture, the style of the cut — there is no competing with it," said Carlos Eduardo Barahona, 64, an Argentine chef who's lived in Texas since 1998.From the cheapest cuts to the most expensive, Argentina is tops, asserts Barahona, who has worked in restaurants across Argentina, Uruguay, and Texas."You can make an (Argentine) asado with the cheapest cut in our country and you will enjoy it.Here, you can use the best meat, like tenderloin, and depending on its source, it can turn out tough, inedible or tender.
But our beef has a completely different flavor profile," Barahona said.Argentine beef cattle is mostly grass-fed on open pastures, taking longer to reach the point it is ready for market.The result is leaner meat with intense earthy flavors.Predominantly grain-fed beef in Texas and the U.S.
will have more marbling — the streaks of intramuscular fat that act as internal baster and make the meat juicy and tender — and a sweeter flavor."There's no better beef than U.S.beef, particularly Texas beef," said Texas Agriculture Commissioner Sid Miller.But Argentine beef is very good too, Miller said.
Thanks to Texas.Miller said his agency opened a marketing office more than a decade ago to connect Texas' cattle raisers with ranchers in South America, notably in A...