Steaks in Spain: local vs imported

Are the steaks actually imported from other places, or are the cooking methods Brazilian, Argentinian, local, as defined by the type of restaurant?

The EU does have some decent tasty steaks that come out nice when prepared medium rare.

Hi, the best steaks in Spain are Chuletón de Ávila and Ternera Gallega, these are local preparations using local Iberico cattle breeds. You won't find these delicacies on the typical tourist menus.

Thanks. Could you recommend some restaurants serving these ultra premium Spanish cuts?

Hi, can't comment on the whole of Spain but we were in Andalucía for 6 weeks last fall and the Retinto meat is really excellent, the animals are reared in the open and you can really taste the difference. If it's Retinto meat it's specified on the menu. Here's our experience:
https://slowtravelitalyspain.blogspot.com/2018/11/impressions-eating-out-in-andalucia.html?m=1

Thanks again.

Are there terms in the Spanish culinary world such as "free range" or "pasture raised"?

Here in the US, I have stopped eating factory-farmed meats at home.

Hello, the marketing terms you find in the States like "free range" or "pasture raised" are not so common in Spain, we have more terms like "100% Iberico Puro" or "Al Natural".

As for premium meat cuts, no specific restaurants come to mind. However if you are really interested in this you should just "follow the beef" so to speak, for example Chuletón de Ávila is from the medieval walled town of Ávila, northwest of Madrid, there almost every restaurant has this famous steak, it comes from the local Avileña-Negra ibérica breed of cattle.

Spanish beef is not so great in my opinion, even the highly prized beef. Spain, in general, is not suited to providing suitable pasture sufficient for good cattle grazing. Hence why British beef, Argentinian and most beef raised on pasture is regarded as superior. With the exception of Galicia and some other lush areas of Spain most beef cattle are raised in cattle sheds, never graze on pasture and do not receive sufficient exercise or movement to develop the muscle usage required to produce good, tasty beef.

I tend to avoid beef in Spain, preferring to opt for pork or seafood or perhaps some milk fed lamb. To truly experience the best meat that Spain has to offer then forget beef and go for Iberico pork. A well cooked Iberico pork secreto beats any Spanish beef steak hands down, in fact I'd go as far to say it beats many beef steaks hands down.

If you know where to look, indeed there is quality beef in Spain (as I mentioned above), just not as easy to find as in the USA or Argentina. From the outside looking in it may not be apparent, but indeed Barbecues (Parrilladas) are a big part of food culture. In our Barbecues it's not just about meat but also fish, shellfish, and vegetables. This is the big difference between a Spanish Parrillada and an Argentine Parrillada. However, as JC pointed out, mostly our preferred grilling meat is pork rather than beef.

Are there any restaurants serving Galician beef in Madrid that you like? How do I know whether they serve Galician beef or not?

Hi, the restaurant menu should say "Ternera Gallega", which I mentioned above, literally Galician Beef/Veal.

Thanks. I once saw beef from Asturias and ordered it. It wasn't bad, but wasn't the greatest steak I've ever had either.

Hi, Asturias is not known too well for their beef steaks. However it is known for its cows milk bleu cheese, Cabrales, mix with sheeps and goats milk.