From time to time I read comments about Ecuadorian beef. IMO it's delicious, but it's important to get the right cuts.
A lot of progress has been made the past three years. This industry like so many others has improved a lot. They are aging beef better, and obviously other methods because the quality has improved.
Okay, I'll give my input and I hope other members will share what they know. The following cuts are my favorite.
Lomo de afuera, this cut costs about $12 a kilogram and it's great for seco de carne, pepper steak, and beef curry. It's soft, and cooks real fast. Don't use a pressure cooker with this cut as it will over-cook it. It's also great for Chinese dishes like beef and broccoli. They mainly use this cut here for asado (bbq). They make slices in it, then season and toss it on the grill.
Served with chimichurri sauce, and a cold beer = perfect bbq.
T-Bone steak – the best is the export quality brand (cortes especial), you can identify it by the vacuum sealed packaging that has an image of a calf. It costs a bit more than ordinary T-bone but well worth the price. Juicy and delicious.
Lomo Fino, this is the tenderloin and just try it, I forgot what it costs but I think under $20 a kilogram.
Cola Res (oxtail), absolutely delicious but needs a pressure cooker.