One of the issues is that most Dominican beef is not aged. The cows get slaughtered and they are sent to the supermarkets without an aging process. In the Sosua/Cabarete area if you want good beef then go to one of the German butchers in the area. I always use the one next to Sosua Ocean Village and their meet is incredible. It is cheaper than imported Angus. The fillet mignons you can get two for about 350 pesos or so depending on the size and they are as tender as anything you would get in the US or Canada.
