Seafood
Captured in the cold waters of the Argentine South Atlantic
Langostino Patagónico (Argentine Red Shrimp)
Merluza Hubbsi (Hake)
Hake fillet
Skinless hake portions
Frozen hake loins
Frozen Portions
Another species
Breaded products
Pollock ( haddock, o whiting)
Whole octopus
Sole
SALMON
Frozen Frozen Portions
Frozen Fillet (Skin-on / Skinless)
Frozen Loins
FROZEN GOLDEN CORVINA (1-3)
Fillet Guayana- Venezuela
Fillet Ecuador
Beef
Premium products. Reliable delivery. Transparent partnerships
Beef
Premium Argentine Meat
CHUK ROLL
This cut is located in the caudal edge of the femoral region, bordering cranially on the flat, dorsally on the rump and distally on the leg beef.
BEEF CUBE ROLL CAP OFF
Boneless cut from the rib section, composed mainly of the longissimus dorsi muscle. Characterized by fine marbling, tenderness, and intense flavor. Sourced from grass-fed cattle. Suitable for grilling, roasting, or high-temperature cooking.
STRIPLOIN CHAIN ON
This is a triangle shaped cut bordering caudally and dorsally the rump, cranially the flank and ventral/caudally the knuckle.
KNUKLE
This cut is located in the fore part of the femoral region, bordering cranially on the tail of rump, caudally and laterally on the outside, internally on the topside and in the dorsal area on the rump.
TAIL OF RUMP (tritip)
This is a triangle shaped cut bordering caudally and dorsally the rump, cranially the flank and ventral/caudally the knuckle.
BEEF RUMP
From the rump cap off, the gluteus profundus is removed, and only gluteus medius and accessorius remains in this cut.
OYSTER BLADE (FLAT IRON)
It is located in the scapular region, lying lateral to the blade bone on the caudal side of the blade ridge.
Rump Cap
The rump cap comes from rump . This cut consists of the upper and fore portion of the biceps femoris. Buyers can request that the fat cover or connective tissue be removed.
ROSE MEAT
It is located in the dorsal region, bordering cranially the chuck, caudally the striploin and ventrally the rib cage (plate).
CHILLED BEEF TOPSISDE CAP OFF 90 VL
Lean boneless cut from the hindquarter, with cap removed. Composed mainly of the semimembranosus muscle. 90% visual lean (VL), ideal for slicing, roasting, or further processing. Sourced from grass-fed cattle.
CHILLED BEEF EYEROUND
This cut is located in the caudal edge of the femoral region, bordering cranially on the flat, dorsally on the rump and distally on the leg beef.
BRISKET
Therefore, the boneless brisket 6 ribs consists of the same muscles, though their volume is proportionally diminished, due to the lower number of ribs that make up the cut.
SKIRT OUTSIDE
Boneless cut from the diaphragm, specifically the transversus abdominis muscle. It features a long, flat shape with visible coarse fibers and a bold, beefy flavor. Commonly used in grilling due to its quick cooking time and strong taste profile. Best served medium-rare to preserve tenderness and juiciness.
SKIRT INSIDE
Boneless cut from the inner diaphragm, primarily the obliquus internus abdominis muscle. It has a finer grain than the outside skirt, with moderate marbling and a deep, beefy flavor. Typically thinner and shorter in shape, it cooks quickly and performs well on the grill. Best served medium-rare to maintain tenderness
TENDERLOIN CHAIN OFF
Premium boneless cut derived from the full tenderloin by removing the side strap (m. psoas minor). This refined version includes only the m. psoas major and m. iliacus muscles, ensuring optimal tenderness and uniform shape. Ideal for portioning into filet steaks or medallions, with excellent performance in grilling, roasting, or pan-searing.
FLANK STEAK
Boneless cut from the abdominal muscles, primarily the rectus abdominis. Long and flat in shape, with visible grain and moderate marbling. Known for its robust flavor and chewy texture, it performs best when grilled over high heat and sliced against the grain. Commonly used in traditional Argentine asado and Latin American cuisine.
THIN FLANK
Boneless cut from the lower abdominal region, primarily composed of the obliquus externus abdominis muscle. It has a flat, elongated shape with visible grain and low to moderate marbling. Known for its intense flavor and fibrous texture, it performs well in grilling or slow cooking. Best sliced against the grain to enhance tenderness.
FLAP MEAT
Boneless cut from the lower flank, adjacent to the flank steak, with a crescent-shaped profile and visible grain. Composed mainly of the obliquus externus abdominis muscle. It offers moderate marbling, firm texture, and a deep beef flavor. Suitable for grilling or roasting, and best sliced against the grain to enhance tenderness.
