ARGENTINE TENDERLOIN BEEF

ORIGINS - ReGIONS

Argentina is a vast territory that is demanding for man but welcomes his animals. The reputation of Argentinian meat is totally justified. It comes from the exceptional quality of breeding, its incomparable taste and the many, many ways you can cook it.

FEATURES

The meat of gauchos and gourmets
The gauchos are men of big appetites. And the meat of their pampas is tender, juicy and tasty. They love sharing it in impressive portions around their parrillada or asado barbecues. Their favorite piece would most likely be the same as for connoisseurs here: the ribeye, cut from the heart of the steak.

FLAVORS, PREPARATIONS

By flame or by ash?
Argentinian meat relishes variety in cooking, and adapts to every taste. Although it loves the heat of the barbecue or grill, it might have a little preference for slow cooking, in the heart of the embers. There, it can gently cook patiently, letting the fat melt and mingle with muscle. According to the weight of the cut piece, this can take two hours, maybe three. But the wait will be quickly forgotten, the first bite - exceptionally tasty, tender and juicy - is enough. In two seconds, you are in Argentina.