I would argue that in terms of US beef, that from the Midwest is the very best. Texas beef tends to be a bit on the tough and chewy side, IMOToday A24 TV presented interviews to 3 Argentine steak resto owners in Paris. Venice and Berlin, they are scared because of the beef exports suspension . Some have meat in storage for 60 or 90 days. Others have a 2nd. choice : Texas beef ?, claimed to be excellent.
The Price of a 400 gr Argentine steak at the resto starts at 20 Euro..OMG. Don Julio looks better all the time..!