Argentina and Texas fans debate beef quality during World Cup
5 reported
A friendly rivalry has emerged between Argentine and Texas fans at the World Cup in Dallas, centering on which region produces the best beef. Texas ranks first in U.S. beef production, while Argentina ranks sixth globally, according to the U.S. Department of Agriculture. Argentine chef Carlos Eduardo Barahona, who has lived in Texas since 1998, argued that Argentine beef is unbeatable due to its grass-fed, open-pasture raising and intense earthy flavor. Texas Agriculture Commissioner Sid Miller countered that U.S. beef, especially from Texas, is superior, noting that Texas has helped improve Argentine cattle genetics through semen, embryos, and breeding stock. Some fans, like Argentine Gonzalo Herrera, said they see little difference in quality but noted higher prices in Texas. At Corrientes 348 Argentinian Steakhouse in Dallas, assistant manager Emmanuel Tobon said Argentines prefer steaks with only salt and mesquite charcoal, while Texans often use pepper, butter, and barbecue sauce. A friendly rivalry has emerged between Argentine and Texas fans at the World Cup in Dallas, centering on which region produces the best beef. Texas ranks first in U.S. beef production, while Argentina ranks sixth globally, according to the U.S. Department of Agriculture. Argentine chef Carlos Eduardo Barahona, who has lived in Texas since 1998, argued that Argentine beef is unbeatable due to its grass-fed, open-pasture raising and intense earthy flavor. Texas Agriculture Commissioner Sid Miller countered that U.S. beef, especially from Texas, is superior, noting that Texas has helped improve Argentine cattle genetics through semen, embryos, and breeding stock. Some fans, like Argentine Gonzalo Herrera, said they see little difference in quality but noted higher prices in Texas. At Corrientes 348 Argentinian Steakhouse in Dallas, assistant manager Emmanuel Tobon said Argentines prefer steaks with only salt and mesquite charcoal, while Texans often use pepper, butter, and barbecue sauce.
What’s reported
Texas ranks No. 1 in U.S. beef production; the U.S. is second globally behind Brazil; Argentina ranks sixth, according to the USDA.
Argentine chef Carlos Eduardo Barahona, a Texas resident since 1998, said Argentine beef is unbeatable due to grass-fed, open-pasture raising.
Texas Agriculture Commissioner Sid Miller said U.S. beef, particularly Texas beef, is superior and that Texas has helped improve Argentine cattle genetics.
Argentine fan Gonzalo Herrera said he sees little difference in quality but noted higher prices in Texas.
At Corrientes 348 Argentinian Steakhouse, assistant manager Emmanuel Tobon said Argentines use only salt and mesquite charcoal, while Texans use pepper, butter, and barbecue sauce.
Key figures
Carlos Eduardo Barahona, Argentine chef living in Texas since 1998
Sid Miller, Texas Agriculture Commissioner
Gonzalo Herrera, Argentine fan
Emmanuel Tobon, assistant manager at Corrientes 348 Argentinian Steakhouse
Fernando Garcia Morillo, Argentine from Buenos Aires now living near Miami
Sources: NPR
