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The tail end of the rump. A splendid cut of Angus and Hereford Argentine beef. Providing incredible texture and wonderful flavours.
A splendid cut of Angus and Hereford Argentine beef. Providing incredible texture and wonderful flavours.
A staple in the South American steakhouses. Full of phenomenal flavours and brilliant texture.
A favourite for the Argentine Grill, this Black Label sirloin delivers marvellously aromatic and rich flavours.
A very thin cut of beef taken from between the skin and the ribs. Similar to a flank steak. A popular cut in Argentina.
A special piece of Argentine beef. It boasts spectacular levels of tenderness because, not only is it the least worked cut, the Hereford & Angus cattle are given the wide open Pampas Plains to roam and enjoy a tranquil relaxed lifestyle. These breeds have a global reputation for delivery exquisite flavour and texture every time.
A triumph from the producers of Argentina. Delivering sublime taste, texture and tenderness and the intense dry aged flavours.
You can also buy beef in bulk at Tom Hixson of Smithfield, ideal for those in need of larger quantities.
Why is Argentinian beef so good?
Now thought to be some of the world’s best meat, Argentinian beef is widely considered to be the best tasting and most tender meat on offer. The secret behind its exquisite flavour is in the way the cattle are raised.
The majority of cattle are fed on Las Pampas grass, this gives them more omega-3 fatty acids, reduces the risk of heart disease, and helps them fight infection.
What goes with Argentine steak?
Another Argentinian staple, chimichurri sauce goes beautifully with Argentine steak. It’s tasty, healthy, and easy to make. You can find the recipe, along with a guide to cooking Argentine beef, on our blog.