This guide summarises the Argentine beef cuts that FRN Atlántico distributes to professionals, with their local name, international equivalent and usual kitchen use. If you buy for a restaurant or distribute meat, it will help you orient your order; for prices and availability, request a quotation.

Bife ancho and bife angosto

Bife ancho corresponds to ribeye or cube roll: a marbled cut from the rib, cap-on or cap-off. Bife angosto is the striploin: straight, uniform and easy to portion; we handle it chain-off and also portioned. They are the two highest-rotation cuts of the Argentine grill in food service.

Tenderloin

Chain-off tenderloin (lomo sin cordón) is the leanest, most tender cut, supplied as a whole piece. Used for medallions, tournedos and signature preparations. Our sheet states the exact presentation (chain-off), corrected after the audit of the former website, which wrongly described it as chain-on.

Asado, vacío and entraña

The 3-rib asado and the boneless asado are two separate sheets (both versions exist in the catalogue). Vacío, whole or portioned, is the fat-capped cut essential to the grill. Entraña (skirt), thin and full of flavour, is one of the cuts most demanded by Spanish charcoal restaurants.

The rump family

Three cuts come from the rump, which we handle separately: rump cap (highly prized for grilling), eye of rump (lean, for roasting and long cooking) and tri-tip (colita, a juicy mid-size piece). All three have their own sheet with supplier and reference.

Cuts for stewing and industry

Chuck (aguja), marucha, falda and trimmings cover long cooking, stews and industrial processing. Trimmings are a distinct product from marucha, intended for processed products and mince.

Professional purchase

All cuts are supplied frozen at -18 °C with volume-based quotations. nl@frnatlantico.com · WhatsApp +34 624 354 950.