Our Beef
The tastiest meat is also the healthiest
The nature of meat production in our Argentine lands also has its nutritional benefits. It has a higher content of Omega-3 fatty acids and a superior balance between Omega-3 and Omega-6. The presence of CLA reduces the percentage of fat and increases muscle tissue, Offers the 8 essential amino acids for human life, Provides 20 g of protein per 100 g of high biological value, Provides vitamins: Thiamin or B1, Riboflavin or B2, Pyridoxine or B6, Cobalamin or B12, Niacin, Biotin , Folic Acid, Pantothenic Acid; all of them scarce in other foods and small amounts of vitamin A, Optimal source of heme iron, easily absorbed, which together with the meat factor ensures that the iron from other foods is also absorbed in a greater proportion, It also provides potassium, magnesium, phosphorus, sodium, zinc and copper.
Finest Bonless Cuts
There are many different types of beef cuts available, each with its own set of unique properties. It is important to be aware of these different cuts and what they are best used for before cooking - some are suitable only for slow cooking, some are best for grilling, some are perfect for bbq and smoked.
Forequarter Boneless Cuts
Hindquarter Boneless Cuts
Forequater Bone In Cuts - Ribs
Ribs are a tender and flavorful cut of meat and tend to be the expensive cuts - such as ribeye steak, and prime rib. There are several different types of beef rib cuts, including ribeye, rump roast, and sirloin steak. Each cut has its own unique benefits. Ribeye steaks, for example, are known for their rich flavor and tender texture. Rump roast is a less expensive option that is perfect for slow cooking or roasting. Sirloin steak is a leaner option that is ideal for grilling or pan-frying.
Hindquater Bone In Cuts
Hindquarter area is very lean and typically tough meat - these cuts include top round, bottom round, eye of round, and top or bottom round roasts. The Round Beef Cut is inexpensive and tough and is often used for hamburger. The Top Round Beef Steak is versatile and can be used in many different ways, such as in ground beef, or thinly sliced and most often found in Chinese Sichuan Hot Pot and Vietnamese Pho noodle soup.
