Disagree on the Florida beef (of course, I'm a FL boy...
).
A good friend raises beef that is consistently graded US Prime and it's as fine as any beef I have ever had. 'Course he does the whole corn fed thing and it ain't cheap. We've had conversations about importing it to the DR but I'm not sure of the demand. I'd have to bring it in by the 20' refridgerated container and set up storage. But I could bring in prime filet, ribeye/rib roasts, strips, porterhouse/T-Bones, flank/Skirt (Churrasco) and other cuts.
Bern's Steak House in Tampa raises their own beef in FL and it's been cosmic for many years. Check out their menu:
Bern's Steak House
As far as what it is or part of I cant tell most of the chicken or chivo either. let alone beef.
Being a Kansas boy and a long way from home, I quit looking for steak here except for a very few, and went to Pincho's from Don Pincho they are not bad but a good steak hard to find.
One "problem" I have with Dominican beef is how it's slaughtered. I go into a supermarket, look at the beef, and have no clue where it came from. PLUS much Dominican beef is "free range", so whatever the animal ate-weeds, crap grasses and certainly no high carbo grains-is what flavors (fat) the meat. I've had beef that wouldn't even make a good baseball glove it's so tough and tasteless....