Argentina's supply of grass-fed beef is dwindling, much to the dismay of chefs who had come to count on its superior flavor. "When I first came to Argentina, I said, 'This is what beef is supposed to taste like!' Now, it's just steak," said Dan Perlman, an American chef and writer living in Buenos Aires. Rising grain prices have cut down on cattle herding, which is less lucrative than farming corn or soybeans.
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