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Tom Hixson Black Label Argentine Beef

Tom Hixson Black Label Argentine Beef

Tuesday, 4 October 2016 13:35:25 Europe/London

For all you Tom Hixson meat lovers out there we have something very special to show you and we are sure you will love it as much as we do!

Our exclusive Black Label Argentine range gives you the very best of beef and includes all your favourite cuts of rib eye, rump, fillet and sirloin

What’s even better is for a limited time only we are offering over 20% off our Black Label Argentine beef sirloin. Previously £164.50 and now just £130 for 4.7kg (approx 18 portions). You can now have the very best restaurant quality in your own home. 

So why choose our Argentine black label sirloin today? What makes it so special in comparison to other beef?

It all begins with the lifestyle of the cow. Every effort is gone to by our expert Argentine producers to ensure that they have an extremely relaxed and tranquil life. Combine this with their healthy diet of grass, it results not only in it being incredibly tender but also has the added health benefits of being rich in omega 3 and 6. In addition they are cut from Argentine Hereford and Angus cattle which if you didn't know are renowned premium breeds best known for their quality and truly marvelous taste.

Now if this doesn't take enough convincing then how about imagining what a delicious restaurant style feast you could cook up at home! The Argentine beef sirloin is favourably cooked on the grill, this method brings out all its natural juices and flavours and although the meat talks for itself you could also add a simple traditional Argentine chimichurri sauce to accompany it.

 To make chimmichurri find the following ingredients:

  1. Step 1 - Place parsley, garlic, oregano, vinegar, red pepper flakes, salt, and pepper in a bowl of a food processor and process until it is finely chopped. If you don't have a processor finely chop all the ingredients and mix them altogether. 2 cups of fresh Italian parsley leaves
  2. 4 garlic cloves, peeled and smashed
  3. 1/4 cup packed fresh oregano leaves 
  4. 1/4 cup red wine vinegar
  5. 1/2 teaspoon red pepper flakes
  6. 1/2 teaspoon salt
  7. Ground black pepper
  8. 1 cup extra-virgin olive oil

Step 2 - Then in a separate bow add in the oil and stir slowly altogether. Transfer the sauce into an airtight container and refrigerate at least 2 hours or up to 1 day to allow the flavors to blend together. Before serving, stir and season as needed.

Then if there is still room for a little sweet treat you must follow with another Argentine favourite - dulce de leche and simply serve with vanilla icecream. 


Be sure to tag us on Twitter @tomhixsonmeat or Instagram @tomhixsonmeatlondon 


Posted in Foodie News By

Tom Rutherford

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