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Argentine Black Label Is Here!

Argentine Black Label Is Here!

Wednesday, 14 February 2018 16:37:00 Europe/London

We are excited to announce that our Argentinian delivery has arrived! We are now fully stocked on all your favourite cuts including rump, ribeye, sirloin and fillet all the way from the glorious Pampas Plains. This range of premium Black Label beef is so special because it’s cut from the very best Argentine and Hereford and Angus cattle known for their undeniable delicious flavour and superb quality.

South American cuts of beef are prized across the world, largely due to the fact most of the cattle is grass fed. Argentinian beef is loved by chefs and restaurants all around the world but you don’t have to venture far just a few clicks away and it’s yours to enjoy at home!

We are also pleased to announce our Black Label range is now also available halal

Available to purchase now

Black Label Half Sirloin 2.4kg - (serves approx. 11) - £99.95 for halal shop here

Black Label Sirloin 4.5kg – (serves approx. 22) - £199.00 for halal shop here

Black Label Rump Heart 2.4kg – (serves approx. 11) - £59.95 for halal shop here

Black Label Ribeye 2.4kg – (serves approx. 11) - £119 for halal shop here

Black Label Fillet 1.7kg – (serves approx. 8) - £109 for halal shop here

Like any good meat the less you do to it the better, which is why we suggest you simply season! There is however the undeniably delicious Argentinian speciality of chimichurri which will accompany your beef perfectly – here’s how to make it!

2 x cups packed parsley, chopped
3 x tablespoons minced garlic
3 x tablespoons minced oregano
1 x tablespoons red pepper flakes
1 x cup of extra virgin olive oil
1/4 x cup of red wine vinegar

Place parsley, garlic, oregano, vinegar, red pepper flakes, salt, and pepper in the bowl and finely chop.

Whilst stirring all the contents add oil in a steady stream. Scrape down the sides of the bowl and pulse a few times to combine. Transfer sauce to an airtight container and refrigerate for at least 2 hours or up to 1 day to allow the flavours to meld. Before serving, stir and season as needed. The chimichurri will keep in the refrigerator for up to 1 week.

Posted in Foodie News By

Sally Hixson

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