Pure beef flavor from the Argentine pampas
Argentina has built its worldwide reputation on exceptional beef. Vast grasslands, traditional farming methods and premium Angus genetics create beef with remarkable depth of flavor and character.
This Argentinian Angus Grassfed Rib Eye comes from carefully selected cattle raised primarily on natural pasture. The result is a steak with rich beef flavor, excellent texture and authentic grassfed character.
Naturally juicy and full of flavor
Rib Eye is famous for its balance between tenderness, juiciness and flavor.
The natural marbling slowly melts during cooking, creating a succulent steak while preserving the distinctive taste of grassfed beef.
Perfect for pan-searing, grilling or barbecue cooking.
🥩 100% Angus beef
🥩 Grassfed raised
🥩 Authentic Argentine origin
🥩 Rich beef flavor
🥩 Natural marbling
🥩 Perfect for pan, grill and BBQ
🥩 Freshly cut and vacuum packed
🥩 No preservatives
🥩 No protective gas
Country of Origin
This Rib Eye comes from Angus cattle raised on the natural grasslands of Argentina. The combination of premium genetics and extensive grazing creates one of the world's most respected beef products.
FAQ
What does Grassfed mean?
Grassfed cattle are primarily raised on natural pasture, resulting in a more pronounced and authentic beef flavor.
Why is Argentinian beef famous?
Argentina's climate, vast grazing land and Angus breeding traditions have created one of the world's most renowned beef industries.
Why choose Rib Eye?
Rib Eye offers the perfect balance of tenderness, juiciness and flavor, making it one of the most popular steaks worldwide.
🔥 RECIPE – HOW TO COOK ARGENTINIAN RIB EYE
Thin steaks (2–3 cm)
- Bring to room temperature for 30 minutes.
- Season with coarse sea salt.
- Sear in a very hot cast-iron skillet.
- Cook approximately 2 minutes per side.
- Rest for 3 minutes.
Thick steaks (4 cm+)
- Cook indirectly on a BBQ at 110°C.
- Remove at 48°C internal temperature.
- Finish over direct high heat.
- Rest for 5 minutes.
Extra-thick steaks (5 cm+)
- Roast in a 100°C oven until 48°C internal temperature.
- Finish in a very hot cast-iron skillet.
- Rest before serving.
Recommended final temperature: 52-54°C
