Vacuno – Page 2 – FRN Atlantico

Argentine boneless asado is supplied as a deboned piece, ready to portion or cook whole. A distinct version from the 3-rib asado…

Argentine 3-rib asado is supplied in its classic strip format. A separate product sheet from boneless asado, per conflict resolution C09: both…

Argentine vacío is supplied whole or portioned. A cut with its characteristic fat cap, essential in Argentine grilling and widely used in…

Argentine tri-tip (colita de cuadril) is supplied as a whole piece. A juicy, mid-size cut in high demand for grilling and roasting…

Eye of rump (corazón de cuadril) is supplied as a whole piece — a lean, versatile cut for roasting, slow cooking and…

Argentine rump cap (tapa de cuadril) is supplied as a whole piece. A cut prized for grilling and roasting. Stock from three…

Argentine striploin (bife angosto) is handled as a chain-off whole piece and in portioned format (SAPHI), suited to food service needing uniform…

Argentine ribeye (bife ancho / cube roll) is supplied as a whole piece, cap-on or cap-off, and the rib cap is also…

Argentine tenderloin (lomo / solomillo) is supplied chain-off, as a whole piece. It is the leanest and most tender beef cut, aimed…