Derico From Argentina, joined Dec 1999, 4355 posts, RR: 11
Reply 9, posted (9 years 7 months 6 days 17 hours ago) and read 14602 times:
I don't know I haven't tried Colombian beef, so I can't make an opinion on it. I'm thinking it should be good though. I however try to never eat anything other than Argentine beef, I don't want my brain to melt into jelly. I don't trust beef in other countries.
Argentine coffee? Maybe we don't grow it, but Argentine coffee houses are the best in the world hands down.
There's a reason Starbucks is expanding all over the world but will never open a single spot in Argentina.
My internet was not shut down, the internet has shut me down
WhiteHatter From , joined Dec 1969, posts, RR:
Reply 18, posted (9 years 7 months 6 days 14 hours ago) and read 14518 times:
Aberdeen Angus from Scottish farms is the finest beef in the world, and that's why it is expensive. Top chefs insist on using it worldwide.
Smaller animals which produce less meat but of much higher quality and superb taste. Breeders have never been able to get the quality into larger animals.
For pork it has to be Dutch. Dutch bacon is the tastiest there is. And of course New Zealand Lamb is world-renowned! The climate produces quality grass to feed the livestock on, so it's ideal for sheep raising.
Centrair From Japan, joined Jan 2005, 3603 posts, RR: 20
Reply 20, posted (9 years 7 months 6 days 10 hours ago) and read 14480 times:
Kobe Beef (Hyogo, Japan)
Sake fed and sake massaged Cows. Beef so tender it can be cut with a plastic knife. Melts in your mouth.
100g US$20 (but considered the best beef in the world.)
Quote: Until recently, Japan boasted the best beef in the world but harbored a secret. Kobe cattle are legendary for their tender meat--and for the massages and beer- and sakelaced diet they're given. But since the early 1970s, many of those Kobe cows have actually been raised in the United States, where both land and feed are cheaper. Here, as in the Kobe region of Japan, they come from the ancient Wagyu breed, which yields meat finely marbled with fat and therefore both tender and flavorful. You wouldn't expect this to be good health news, but the fat is less saturated than the fat in other beef, and the meat is lower in cholesterol.
Even better news: Western producers of Kobe-style Wagyu--who are doing it sans sake and massages but with traditional feed routines and without growth hormones--are beginning to market their meat here. And while it's not cheap, it doesn't command $100 a portion, as it can in Japan. Best Beef
Hida Beef (Gifu, Japan)
Beef fed cows from the Japanese Alps. Tender and mouthwatering.
Matuzaka Beef (Mie, Japan)
From the lower plains of Mie Prefecture. This beef is considered one of the top in Japan with a 100g sirloin piece ranging around US$32
Japanese feel the best beef is one that has a lot of fat. No fat=cheap. That is why we import from Australia, U.S. and Canada. You can turn any cheap meat into something good with a little pounding and grapseed oil.
Note: Japan currently has an import ban on U.S. beef due to traces of BSE and not meeting Japanese food distribution standards...trade problems
Yes...I am not a KIX fan. Let's Japanese Aviation!
HiFi From Brazil, joined Apr 2005, 192 posts, RR: 0
Reply 21, posted (9 years 7 months 6 days 4 hours ago) and read 14454 times:
Granted, Argentinian meat is great.. I've been there and checked it out.
But, to my surprise, they don't use/have the best meat cut!! That's the picanha. Lomo (or filet mignon, or whatever) is very good, but not half as tasty as a picanha.
Here in Brazil there's actually an "Argentinian picanha", which is probably some Argentinian meat, cut as Brazilian meat. Parrilladas are great, but I still prefer a churrasco, with picanha... and I tried a "churrasco" place while in Buenos Aires.. The meat was good and all, but I'm sorry to say that you Argentinians still haven't quite understood what the concept of a churrascaria is...
I agree with pretty much your views on this WhiteHatter, but as an ironic aside on the Dutch bacon, I have a close friend who is Dutch, he lived in the UK for a good number of years and married an Englishwoman. Since moving back to Holland, everytime they go back to England or family comes over, he always insists on taking back loads of English bacon as he thinks its much nicer than Dutch bacon !!
Just when I thought I could see light at the end of the tunnel, it was some B*****d with a torch bringing me more work
: and it's probably Dutch to start with! Danish is dreadful. Like fried salt.
: well if it is, the fool ought to know. He works for the Ministry of Agricuture in Holland !!
: probably too busy growing the good stuff to worry about bringing home the (right) bacon
: Any meat is only as good as the person cooking it. I have experienced the finest Aberdeen Angus filet being turned to boot-leather by a half baked idi