[MetaThought]

I’m just going to say that although I can’t afford grass-fed beef in the US, Argentinian and Brazilian beef is awesome.

[Mase]

We have a family friend in Ca. who imports and distributes Argentinian beef. Argentinian beef is almost exclusively grass fed. He sells mostly to restaurants and is successful because he offers the lower price. If Argentina, and Brazil for that matter, want to export more beef to higher-value international meat markets they're going to have to offer "grain finished" beef because that's what's preferred.

Both Argentina and Brazil have the corn production to support such a move. They also need to better control the prevalence of FMD.

Grass fed beef, no matter how you cut it, doesn't have nearly the marbling of grain fed or grain finished beef. Without that fat there is no place for the flavor to go during cooking. No fat, no flavor. Less fat, less flavor. A small percentage of the beef eating public may choose grass fed beef for flavor and/or health reasons but the broader market here will continue to spend their budget for beef (and pork) on a well marbled product.