I like it all; it's all beef, but it really is different. The Wagyu and Kobe beef is very buttery. The Argentine beef has a gamier, chewier, concentrated beef flavor. If your definition of American Beef includes supermarket beef, it is often less tasty because it is pumped full of water to make more money. If you get your American Beef from a butcher, higher-end market or even the grocer, and pay full price, it is usually very good. Speaking of beef and steaks, have you ever had a hanger steak, or onglet (what the French call it) or the butcher's cut? It is a piece of meat that hangs over one of the cow's kidneys, is very fibrous (only order rare or med. rare) but has a very, very concentrated beefy, grassy, wild flavor. Try it!