Re: argentine puts all kinds of pesticides on their foods, good luck with that cancer outbreak
I see you don't patronize gourmet restaurants... you're a McDonald's regular, aren't you?
Argentine Beef
One the food trends mentioned in the January 1999 Food & Wine is Argentinean beef, loved by many "hot" restaurants, such as Ciudad in Los Angeles, Rattlesnake Club in Detroit and Chimichurri in New York City. Why Argentine beef? First, it has less cholesterol and fat than American beef; a four-ounce portion of USDA choice beef tenderloin has 10.8 grams of saturated fat, 80 milligrams of cholesterol and 328 calories, compared with 2.5 grams of saturated fat, 70 milligrams of cholesterol and 140 calories for the same cut of Argentine beef. Second, Argentine cattle are fed on protein-rich grasses, rather than the high-carbohydrate grains given to American cattle; they are not penned up in feedlots their last weeks of life, as are American cattle, nor are they fed the growth hormones or antibiotics given to American cattle. Finally, Argentine beef is extremely tender and has a delicious beefy flavor.
However, Argentine cattle tend to be somewhat smaller than American cattle, and the cuts from the animals are a bit smaller and less uniform. Cuts of Argentine beef sold in the United States are boneless, designed primarily for steaks, such as rib-eye (the most popular cut in Argentina), sirloin, New York strip and filet mignon.
Argentineans generally prefer their steaks smaller and more well done than do Americans, so to keep them tender the new chefs suggest cooking Argentine steaks at lower temperatures.
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