A follow-up on Argentine beef from A Full Belly reader: "Besides the free-pampa pasturing of animals in Argentina, the slaughter method is also different. The animals are killed and bled (not kosher, but the bleeding is similar) and the meat is delivered to markets / end-users within 48 (max72) hours. If you ever walked around in Buenos Aires in the mornings you've seen men in bloodied white clothes w/ OR-like caps on carrying beef-halves into the butcher shops. So, unlike the "aged Black-Angus" we're
trained to want in the States, aging is considered what one does w/bad meat in Argentina."