So, in Costa Rica, the primary (if not only) cattle raised is the Brahman, or crossbreeds of Brahman with European beef cattle. This is probably because:

Brahmans have a greater ability to withstand heat than European cattle. They have more sweat glands, and also an oily skin, thought to help repel pest insects. They are also more resistant to parasites and disease.

I’m trying to find research about the qualities of Brahman beef for steak, etc. because I felt differently about it than I do about the steak we prefer here in the States. It also tended to be prepared differently, especially in the Costa Rican Typical cuisine we had; also, when there were steaks prepared in the USian Steakhouse manner, I felt they did not taste as I expected them to.