Drop thousands of Argentina fans into Texas for the World Cup and the debate is inevitable. It’s not about who has the best team or players at the tournament. It’s about who produces the best, most succulent steaks, and how to prepare the meat. That’s right. There’s a beef about beef between two of the top cattle-raising and areas of the world where steak is deeply ingrained in diet and culture. Argentine beef cattle is mostly grass-fed on open pastures. The result is leaner meat with intense earthy flavors. Predominantly grain-fed beef in Texas has more marbling and a sweeter flavor. Texas’ agriculture commissioner says the U.S. can take some credit for Argentina’s cattle quality, though.