FRN Atlántico supplies premium beef to the HORECA channel: high-end cuts for steakhouses, charcoal-grill restaurants and hotels competing on experience. Our premium line includes calibrated tomahawk and T-bone, and the Angus line brings Irish-origin bone-in short ribs and the 180 g Black Angus burger.

Calibrated tomahawk and T-bone

The tomahawk —long-bone rib steak— is served in calibrated 800/1300 g pieces and the T-bone in 800/1000 g, both in 5×2-piece boxes from supplier BLUESMOKE. Calibration is key in the premium segment: the diner pays per piece and the restaurant needs each unit to perform identically in plating and costing.

Angus line

The bone-in Angus beef short ribs come from Ireland, from suppliers ABP and KEPAK (the latter in a 3-rib cut). The 180 g Black Angus burger covers the premium casual segment. We classify these products in their own line, separate from Argentine beef, so your menu declares origins accurately.

Tenderloin as a signature cut

Completing the premium offer is the Argentine chain-off tenderloin, the leanest and most tender beef cut, a fixture of signature cuisine and tasting menus. Supplied as a whole piece so your kitchen defines the final cut.

Service for the premium segment

Premium customers demand continuity: a menu cannot depend on a cut that comes and goes. We keep permanent stock of the premium references and give advance notice when a reference moves to on-request. Cold-chain deliveries at -18 °C from A Coruña.

Contact

Check availability of tomahawk, T-bone and Angus for your restaurant: nl@frnatlantico.com · WhatsApp +34 624 354 950.