FRN Atlántico supplies Argentine beef in Spain to charcoal-grill restaurants, specialist butchers and meat distributors. We operate from A Coruña, with cold storage of the most in-demand grill cuts and service across the Iberian Peninsula.

Why Argentine beef

Argentine beef has an established reputation in Spanish restaurants for its flavour and its suitability for grilling. Cuts such as ribeye (bife ancho), vacío or asado ribs are part of the language of charcoal cooking in Spain, and having a regular, well-documented supply makes the difference for a specialist restaurant.

Our catalogue in Spain

We serve the full range in Spain: cap-on or cap-off ribeye, chain-off and portioned striploin, chain-off tenderloin, 3-rib and boneless asado, whole or portioned vacío, entraña, rump cap, eye of rump, tri-tip, chuck, marucha, falda and trimmings. The premium line adds tomahawk 800/1300 g and T-bone 800/1000 g in 5×2-piece boxes.

Delivery and storage

Product frozen at -18 °C, dispatched by refrigerated truck to any point in Spain. Usual lead times allow orders to be integrated into the weekly planning of the restaurant or distributor.

Also for Portugal, France and Italy

From Galicia we also serve customers in Portugal and other European markets, with the same documentation and terms. Ask us about routes and minimums per destination.

Request a quotation

Tell us cuts and volume and we will send a proposal with availability. nl@frnatlantico.com · WhatsApp +34 624 354 950.