Disappointed with Food in Argentina

[sdsurfista]

argentina does not have great creative food but it's steak when pasture raised are superb . i'm 2003 90 percent of all meat was pasture raised now it's 90 percent feedlot and the difference in taste is criminal . don Julio a restaurant that I used to frequent in 2003 was maximum 15 dollars a person then with wine now it's 300 dollars with wine . have wages in US dollars gone up 20 times since 2003 ? https://www.airedesantafe.com.ar/ec...ida-argentina-y-una-estrella-michelin-n615341

I have only been able to find pasture raised beef at El Rosarino in Mercado Belgrano. It is not cheap 30k per killo for lomo last week. If someone has a better connection let me know. All the other dozen or so local butchers I talked to sold feedlot. In fact one told me sadly most people seem to prefer the flavor of the gmo corn and soy raised cattle these days.

 

[FrankPintor]

I have only been able to find pasture raised beef at El Rosarino in Mercado Belgrano. It is not cheap 30k per killo for lomo last week. If someone has a better connection let me know. All the other dozen or so local butchers I talked to sold feedlot. In fact one told me sadly most people seem to prefer the flavor of the gmo corn and soy raised cattle these days.

Can you easily tell the difference between pasture fed, grass fed, feedlot, and so on?

I'm asking from a position of absolute ignorance, since I don't eat meat (Mrs. Pintor does, which is why I'm asking).

I saw a video recently of a tractor dumping what looked like freshly cut grass into a trough in a barn with lots of cows, and I thought, that's not exactly what I expected "grass fed" to be.

These people in Villa Urquiza say they have "pasture raised" beef: https://carnessantaana.com/

 

[perry]

Can you easily tell the difference between pasture fed, grass fed, feedlot, and so on?

I'm asking from a position of absolute ignorance, since I don't eat meat (Mrs. Pintor does, which is why I'm asking).

I saw a video recently of a tractor dumping what looked like freshly cut grass into a trough in a barn with lots of cows, and I thought, that's not exactly what I expected "grass fed" to be.

These people in Villa Urquiza say they have "pasture raised" beef: https://carnessantaana.com/

The difference for me is like night and day . Real pasture raised meat is tender and a little sweeter in flavour than feed Lot meat . in 2003 most steaks one had were pasture raised and they we're all incredíble . if You go to Montevideo Uruguay and eat ar the old mercado with all it's steakhouses You Will taste the difference as in Uruguay its mainly pasture raised meat and now it's half the Price to have that same steak in Uruguay than in argentina

 

[gringuita]

I have only been able to find pasture raised beef at El Rosarino in Mercado Belgrano. It is not cheap 30k per killo for lomo last week. If someone has a better connection let me know. All the other dozen or so local butchers I talked to sold feedlot. In fact one told me sadly most people seem to prefer the flavor of the gmo corn and soy raised cattle these days.

I go to De Pastura located near Barrio Chino in Belgrano. I'm not sure how much their lomo is.. I bought roast beef there today for $9890 kg.

https://www.instagram.com/depasturamercado/

I also know of Ummah Halal, carne pastoril faena halal located in Villa Crespo. They posted their prices on Instagram and their lomo is $19900. I've never been there, I was about to until I discovered De Pastura.

https://www.instagram.com/ummahhalal/

 

[FrankPintor]

The difference for me is like night and day . Real pasture raised meat is tender and a little sweeter in flavour than feed Lot meat . in 2003 most steaks one had were pasture raised and they we're all incredíble . if You go to Montevideo Uruguay and eat ar the old mercado with all it's steakhouses You Will taste the difference as in Uruguay its mainly pasture raised meat and now it's half the Price to have that same steak in Uruguay than in argentina

Ok, I get that, I mean the assumption is that it will taste better. Though thanks for the specific tasting notes, I have things I can ask Mrs Pintor about her dinner now

But can you tell from the packaging and labelling? Before actually biting into the cow?

 

[autoluminescent]

Argentina dinner

 

[elhombresinnombre]

Ok, I get that, I mean the assumption is that it will taste better. Though thanks for the specific tasting notes, I have things I can ask Mrs Pintor about her dinner now

But can you tell from the packaging and labelling? Before actually biting into the cow?

I can't tell you whether grass fed beef tastes better because that's a matter of preference like coffee or tea but it certainly looks different. When cows do what cows have been doing for the past ten thousand years or so and they munch grass and pass it through their complicated multi-part stomach, they build muscle and lay down fat on the outside of that muscle. When they eat something different - ie something their digestive system was never intended to tackle - the muscle doesn't build in the same way and the fat tends to get marbled through it. Visibly marbled beef is almost always feed-lot beef.

As a little aside, corn and other plant materials are not the only things cattle have been made to eat in place of grass: the BSE epidemic in the British Isles was due to feeding processed sheep remains to cattle whereby a common and mostly harmless-to-humans sheep disease - scrapie - jumped the species boundary into cattle and then, devastatingly, jumped the species boundary again into humans.

You might be asking yourself, why were they feeding processed sheep remains to animals known to be herbivores? The answer might surprise you: it's because fish had become too expensive.Before the switch to animal-based feedstuff, industrialised cattle production had depended upon supplements of fish meal and of course the bovine intestine works properly with neither fish nor animal meal. Hence the different appearance of the meat and the general health of the animal.

 

[Che1990]

Argentina dinner

Every night

 

[FrankPintor]

Argentina dinner

You’re missing the mashed pumpkin.

Some vegetables mash well. Potatoes, especially with some butter, milk, even grated cheese, as long as you don’t turn the mix into glue like Gordon Ramsey, are wonderful mashed.

So too are carrots, and even better if mashed together with parsnips (never seen here, unfortunately).

Turnips (swedes) mash very well as well, the name (remolacha) was recycled here to mean beetroots. I’ve never seen proper turnips here either.

What I’m getting at, for all that Argentinians eat the stuff every day, is that pumpkins do not mash well. They turn into yellow slop. You can roast pumpkins, use chunks of them in hearty soups, just not mash them.

If anyone has come across pumpkin seed oil I would be very grateful for a pointer.

 

[Ronnie Hotdogs]

I always get a kick out of Argentine cooking shows.

Where they just trot out the same recipes as if no one knows how to do them.

“RIQUÍSIMO TARTA DE JAMÓN Y QUESO”