But here it is! The title was glommed from the NYT, and the article is a must-read, but it is à propos of everything that I want to write about hoy en día.
The article is spot on. I'll simply add that there is no way that anyone can tell the difference between a fine grass fed steak from Argentina ...and one from Uruguay (full disclosure: I have no idea as to the state of feed-lot beef in Uruguay.)
But ladies and gents, I can't even believe myself when I tell you that it may soon be easier to obtain a fine grass-fed steak in the UNITED STATES ...than it soon will be in Argentina.
I can't believe I just wrote those words.
Much, much more to come.
4 comments:
So, when can we get good imported Argentine beef in Mexico? We already have "Argentine style cuts," but that's not the same.
Hi Jennifer!
What part of Mexico are you from?
Good luck getting any Argentine beef of any kind (grass-fed or feed-lot) until after the 1st of the year.
The commerce ministry here announced Friday that permissions to export beef would experience delays until after the holidays.
His speech to the meatpackers of Argentina, the only ones that are allowed to export, had been suspected to announce a total ban on beef exports. Instead of making such a news-worthy ban, he achieved the same effect by letting the frigorificos know that they'd better not count on any continued permission until after the biggest "backyard barbeque" season of the year. Very smart move on his part.
That news, however, won't do anything to help the already beleaguered beef producers. It'll help keep prices down a bit more within Argentina ...but it removes, albeit temporarily, another market for ranchers here.
When I get back to writing again, I'm going to make very clear that I'm NOT an opponent of government intervention in the marketplace ...especially when it comes to such a crucial component like beef is here. Think rice producers in Japan or petroleum producers in the US. Nations need to protect those things they do for the benefit of their people and their culture.
But what's going on here, right now, is destroying the most famous beef on Earth.
It really might be too late to do anything about it.
More to come. Thanks for writing.
love,
Mike
I'm in Morelia, Michoacan. which is between the D.F. and Guadalajara.
Argentine restaurants have become the latest trendy restaurant in this town, although only one is actually run by an Argentine.
Wow. Even in Morelia.
Doesn't surprise me much, tho.
The beef is legendary. I'm just hopin' that it doesn't become "a legend."
muac,
Mike
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