Using the above graphic (by far, the most popular yanqui mike graphic according to Sitemeter), I'm trying to represent how dire are the straits facing anyone who enjoys Argentina's finest contribution to gastronomy: grass-fed beef.
Via the lovely and talented 99, comes this and this article from La Nacion dealing with seemingly unstoppable (and, now, government supported) juggernaut of US-style feedlots emerging in the troubled beef producing sector here in Argentina.
At risk is not only your ability to savor one of Argentina's great pleasures but your ability to be safe from the myriad nastiness that comes from raising cattle in such inhumane conditions (enormous prophylactic doses of antibiotics, pollution of ground water, increased levels of fat and cholesterol, mushiness and greasiness of the meat from cattle that are no longer allowed to graze and forage and socialize with their friends and family, the use of other drugs ...such as beer! ...in order to help them cope with the psychological horror of literally living in their own shit.)
I'm not sure what anyone can do about this ...but there simply must be something.
Via Jayme of studioidio, came the suggestion that we (YOU!) as consumers could begin to be more insistent on the beef we all came here to eat. At first, I admitted to being a bit suspicious that Jayme's idea would have any affect. I soon began to see her idea as maybe the last bulwark against the disappearance of grass-fed beef here.
Greater Buenos Aires is home to about a third of Argentina's population (much like Greater London is home to about 1/3 of the UK's) and the home-base of virtually every tourist and expat.
Maybe you could "pepper" your butcher, your supermarket manager, ...and especially the owners of the expensive restaurants that we extranjeros tend to frequent ...with questions as to whether or not this is the beef that the tourist brochures PROMISED US!
Be prepared for pretty lies from all of the above purveyors ...but ask anyway.
The tourist sector here is really very responsive, especially in this world-wide downturn that we are all living through. Simply demonstrating by your question that the issue of real Argentine Beef is important enough to ask about ...could make the issue a hot topic of conversation among the restauranteurs and the meatpackers.
This could be an essential part of the effort to save at least some of natural beef goodness that has always been a big draw for Argentina.
The more well-heeled among us could easily do their part toward ensuring that real beef, at least remains available to those that care about such things ...simply by asking if the steaks that they pay for are traditional grass-fed Argentine beef.
It could also help all Argentines maintain a vestige of their patrimony not to mention helping the poor cows that have to live and die under those conditions.
...currently discussing the US presidential election campaign until Inauguration Day.
5 comments:
I came here for the beef and I intend to come back for the beef... but if they start pumping it full of hormones I have nothing to come back for. Where do I express my horror at this thought and how do I do my bit to stop this all from happening?
Just one little thing ...the only thing I can think of ...and the thing that Jayme suggested: ASK.
Ask your waiter. Ask your butcher. Ask your Supermarket Meatguy.
"Este carne es de Feedlot o no?"
They probably won't know (I've asked cattlemen in the pampas and they've told me honestly that they don't know. That has a lot to do with never having anything in their lives to compare it to.) but them not knowing is not the point.
The point is to get them all talking about their customers that come around asking that question.
If enough customers start asking the question ...their providers will start asking the question to their providers and so on and so on.
In short time, real grass fed Argentine beef will demand a premium. After there is a premium for grass ranchers, more ranchers will take the time and expense to do Argentine beef the way it ought to be done.
The market here is really very responsive ...much more than Argentina bashers would have you believe.
Ask. Tell your friends to ask. It will be embarassing at first ...but it's the only way I can think of at this moment. If you or anyone else can come up with something better, please tell right away. We're already 40% gone.
(Raw grass-fed can be by a yellowish fat (beta-carotene from the grasses), grain fed feedlot meat has pristine, snow-white fat.)
Please ask,
Mike
Thanks for the tip on the fat colour.
Where I have noticed the quality going down hill is simple ground beef. Three years ago, I had to ADD oil to brown the meat, it was so lean. Now I am scraping coagulated fat off the pan afterwards. Which is really vile.
The people of this country should start a petition for manditory labelling of how the beef is raised.
where do you buy your beef? Do you know where to find high quality grass-fed beef in Buenos Aires? Any Adresses to share?
great info mike....please keep us updated!!
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