A Cuadril Rump
The leanest cut of beef with a distinctively pure flavour. Our griller recommends rare to medium.
B Lomo Fillet
Lean and tender with a more subtle flavour. Our griller recommends rare to well done.
C Chorizo Sirloin
With its trademark strip of juicy crackling, this classic steak is a perfect blend of flavour and texture. Our griller recommends medium rare to medium well.
D Ancho Ribeye
The steak lover’s steak. Delicately marbled throughout, a luxurious full-bodied treat. Our griller recommends medium rare to medium well.
Click a cut below for more information
A spiral cut rump marinated in olive oil, parsley and garlic for 24 hours, adding an extra dimension of texture and flavour. Our griller recommends rare to medium.
Chopped and seasoned prime cuts, topped with bacon and cheese. Our griller recommends medium to well done.
17 Varieties of Grass
Since the late 1800s the Argentines have been breeding Aberdeen Angus cattle. These Scottish breeds of cattle thrive on the flat planes of the pampas region; farmers still use the original British farming methods introduced 200 years ago. These organic rearing methods mean that the meat is produced as nature intended. Cattle graze on 17 grass varietals and drink spring water from the Andes. Walking some 200km per year, this is an idyllic way of life that brings out the best in each cut. This meat is very low in saturated fat, yet high in vitamins and iron.
Our beef is "wet aged" in a hermetic environment for 6-8 weeks. This produces tender steaks that retain much more moisture and subtle flavour than traditional "dry aged" meat.
As important as the breeding and ageing of the cattle is the process of cutting and grilling the beef. Our grillers are highly skilled masters in the art of the "parrilla".
The grill itself is crafted in the traditional Argentine fashion, using V shaped bars, which creates a unique cooking process that gives the steak a caramelised flavour.
Salt is the griller’s signature. It is only applied to one side of the steak, which draws in only the salt that it needs. Our steaks are only turned once, which allows the fibres of the beef to open, enhancing the tenderness of the cut.