When I lived in Buenos Aires, I ate steak at least 4 times a week. The steak is cooked slowly, over wood coals, and is redder, leaner, and tastes cleaner than grain-fed beef. Even on “Lomo”, which is filet, the meat is tender, juicy, and lean. I could eat 3x the amount of beef that I would eat back home (say 30 or 40 oz) and feel fine…go out and party, or surf, or do hard work.
Dave Whistler, Consultant