According to AP, there has indeed been a debate over beef between two of the world's leading cattle-producing regions, where steak is deeply ingrained in their diets and cultures. The U.S. Department of Agriculture states that Texas leads the country in beef production and ranks second globally, behind Brazil . Argentina, meanwhile, is in sixth place.
"Argentinian beef is simply unparalleled. The delicious texture, the cut of meat – nothing compares," says Carlos Eduardo Barahona, a 64-year-old Argentinian chef who has lived in Texas since 1998 and worked in restaurants in Argentina, Uruguay, and the United States. He asserts that from the cheapest to the most expensive cuts of meat, Argentinian beef is the best.
“In my country, you can make asado (Argentinian style) with the cheapest cut of meat and it still tastes good. In Texas, you can use the best cuts of meat, like tenderloin, but depending on the source, it can be so tough it’s inedible or so mushy. Argentinian beef has a completely different flavor,” chef Barahona said.
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| Argentinian fans gathered for a barbecue outdoors before the group stage match between Argentina and Austria in Dallas. Photo: AP |
Argentinian beef is primarily raised on grass-fed pastures, meaning it takes longer for the meat to reach marketable standards. The result is leaner meat with a distinctive, rich flavor.
Meanwhile, grain-fed beef in Texas and throughout the United States has more marbling – streaks of intramuscular fat that act as internal moisturizers and make the meat tender, juicy, and sweeter.
"There's no better beef than American beef, especially Texas beef," said Texas Agriculture Commissioner Sid Miller.
However, Miller added that Argentinian beef is also delicious…thanks to Texas. Miller said that more than a decade ago, his agency opened a marketing office to connect Texas cattle ranchers with ranchers in South America, particularly in Argentina. “Their cattle used to be of poor quality. We helped them significantly improve the quality of their herds. We sold them a lot of semen, embryos, and breeding stock,” the Texas Commissioner of Agriculture shared.
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| Argentinian fans gathered for a barbecue outdoors before the group stage match between Argentina and Austria in Dallas. Photo: AP |
Amidst the debate over which type of beef is better, Gonzalo Herrera, a supporter of the Argentinian national team, stated that he doesn't see a significant difference. "The important thing is to know exactly which type of meat to buy and find something that's comparable to what we eat in Argentina," Herrera said, adding that beef prices in Texas are higher than in his home country.
Debates about beef easily revolve around recipes and preferences regarding the shape and thickness of the cuts. According to Emmanuel Tobon, assistant managing director of Corrientes 348, an Argentinian steakhouse in Dallas, their steaks are cooked with just salt and mesquite charcoal. He explains, "There's a big difference. Texans use a lot of pepper, they also use butter and a little barbecue sauce. Argentinians, on the other hand, like to highlight the flavor of the steak by using only salt."
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| Argentinian fans gathered for a barbecue outdoors before the group stage match between Argentina and Austria in Dallas. Photo: AP |
The Argentinian team still has at least one more game to play in Dallas, and their fans have flocked to the Argentinian restaurant Corrientes 34 to find a taste of home during the World Cup. Mr. Tobon said Argentinians are very proud of their steak culture, as well as the recipes passed down through generations and the “sacred” role of the butcher in large family meals.
For Fernando Garcia Morillo, an Argentinian from Buenos Aires who now lives near Miami, beef from both countries is excellent. But he still misses his homeland's traditions whenever he orders steak in America. Morillo also dismisses any notion of fierce competition between American and Argentinian beef.
Source: https://www.qdnd.vn/the-thao/worldcup-2026/cuoc-tranh-luan-ve-mon-bit-tet-o-world-cup-1046459
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