I have read an interview (I think it was in Saveur magazine as part of an article on Argentine beef and the gauchos) that said that a lot of Argentine beef is now being finished with grains, esp. beef for export.

I think this is true. I used to get Argentine beef in California and it was very dark colored compared to grain fed, and very very lean. I moved to the East Coast last year and now the stuff I see or buy at Fresh Fields is much fattier and more pale.

Anyone else have experience with this? I understand that buffalo meat in fact is often grain finished, don't know if this is true.

--Richard