Recognized as one of the best in the world, Argentine beef is known for being exceptionally tender and richly flavored. Thanks to these properties, it’s rarely seasoned or marinated with anything but salt. What makes Argentine beef taste so good? The secret lies in several factors. Cattle grass-fed on Las Pampas, no antibiotics nor growth hormones, how the meat is cut and how the meat is slowly cooked over burning charcoal.

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In addition to the way cattle is raised, the way it’s butchered contributes to its superior flavor. The cuts are based on the texture of the different parts of the cow. So rather than having a single piece of steak with more than one texture, an Argentine steak has consistent texture, cooks evenly, and often tender enough to cut with a spoon!

One of the most precious and expensive cuts of meat on the market is the tenderloin. In Argentina, the tenderloin is known as Lomo. Tenderloin is a long tube-shaped cut of meat that runs along the spinal section. This muscle section of the cow does not get much of a workout, therefore the meat is extremely tender.
Lomo is a very lean cut of meat, nutritious and healthy. Best to cook Lomo medium rare and enjoy a juicy, extremely tasteful steak!

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Short ribs are a cut of beef taken from the rib areas of beef cattle.
They consist of a short portion of the rib bone, which is overlain by meat which varies in thickness. Short ribs are very popular in Argentine Asados. The cut is even called “Tira de asado” (Asado rack). Best to cook until crispy on the outside, so tasty!

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The strip steak is cut from the short loin of the cow. It consists of a muscle that does little work, making this meat tender. Fat content of the strip is higher than tenderloin, making it richer in flavor. This well-marbled boneless cut can be prepared as a roast, or as the popular Strip Steak.

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Also known as: Ribeye Roll Steak; Ribeye Steak, Bone-in; Ribeye Steak, Lip-On, Boneless. The ribeye was, as the name implies, the center best portion of the rib steak, without the bone. It is cut from the lighty worked upper rib cage area, making this meat both flavorful and wonderful texture.
Its marbling of fat makes it very good for fast and hot cooking.

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This is a cut of beef very popular in Brazil and nowadays also in Argentina. Always seal your Rump cap in a hot pan first, it’s a simple move that helps keep the juices in the meat, leaving it rosy and pink on the inside and golden and crunchy on the outside.

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