As thousands of Argentina fans gather in Texas for the World Cup, a debate has emerged about who produces the best beef. Texas, the number one beef-producing state in the US, is pitted against Argentina, which ranks sixth globally.

The Case for Argentine Beef

Argentine chef Carlos Eduardo Barahona claims that Argentine beef is unbeatable due to its savory texture and unique flavor profile. Barahona, who has worked in restaurants across Argentina, Uruguay, and Texas, asserts that even the cheapest cuts of Argentine beef can be enjoyable.

Argentine beef cattle are mostly grass-fed, resulting in leaner meat with intense earthy flavors. In contrast, Texan beef is predominantly grain-fed, leading to more marbling and a sweeter flavor.

The Case for Texan Beef

Texas Agriculture Commissioner Sid Miller argues that US beef, particularly Texan beef, is superior. Miller notes that Texas has helped improve the quality of Argentine beef by providing genetics and breeding stock.

However, the debate ultimately comes down to personal preference. Argentine fan Gonzalo Herrera, who was shopping for steaks at a Walmart in Arlington, Texas, stated that he doesn’t see a massive difference between the two types of beef.

The preparation and seasoning of the steak also play a significant role in the debate. At Corrientes 348 Argentinian Steakhouse in Dallas, steaks are prepared with just salt and mesquite charcoal, whereas Texans often use pepper, butter, and barbecue sauce.

Original reporting: Texarkana Gazette — read the source article.