FRN Atlántico is a beef supplier for restaurants working with charcoal grills, Argentine parrilla or steakhouse menus. We supply Argentine beef cuts, calibrated premium cuts and Angus references, with the regularity and documentation a professional kitchen needs.

Cuts for each type of restaurant

For the grill restaurant: ribeye and striploin (bife ancho and angosto), 3-rib asado, vacío and entraña. For the specialist restaurant or steakhouse: tomahawk in 800/1300 g pieces and T-bone 800/1000 g in 5×2 boxes — formats designed for cost control and table-side impact. For casual or group restaurants: the 180 g Black Angus burger, processed and frozen, with the consistency a repeated service demands.

Yield and cost control

Restaurants live on cost per portion. Our portioned and calibrated cuts —portioned striploin, 180 g burger, calibrated tomahawk and T-bone— allow precise costing. On whole pieces, the sheet states the exact presentation so your head chef can calculate trim and yield before buying.

Frozen that works in your favour

We handle beef frozen at -18 °C. For the restaurant, professional freezing means less spoilage waste, better stock management between services and the ability to keep irregular-rotation cuts in the cold room without risk.

Service and orders

Cold-chain deliveries from A Coruña across the Iberian Peninsula. We handle both weekly restaurant orders and supply contracts for groups. Beef can be consolidated with seafood and fish in a single shipment.

Let’s talk about your menu

Tell us which cuts your kitchen moves and we will propose formats and suppliers with real availability. nl@frnatlantico.com · WhatsApp +34 624 354 950.