entrana
Skirt steak / Outside skirt
Argentine skirt steak, whole piece. Thin, full-flavoured cut, a grill essential.
Argentine entraña (skirt steak) is supplied as a whole piece. A thin, fibrous, full-flavoured cut, among the most prized on the Argentine grill and in charcoal restaurants.
Request price and availability for your business via our quotation form or WhatsApp.
| Presentation | Pieza entera |
|---|---|
| Processing | Despiece y envasado |
| Conservation | Congelado |
| Storage temperature | -18 °C o inferior |
| Revision | 1.0 |
| Last reviewed (YYYY-MM-DD) | 2026-08-12 |
The technical specification PDF is available on request. Ask for it with your quotation and we will send the complete reference specification.
vacio
Flank / Flap meat
Argentine beef vacío (flank), whole or portioned. A classic asado cut for food service.
Solicitar cotizaciónbife-angosto
Striploin
Argentine beef striploin, chain-off; also available portioned.
Solicitar cotizaciónfalda
Flap / Flank (boneless)
Argentine beef falda, portioned or boneless. A cut for stews, slow cooking and processing.
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Tell us the product, format and volume. We respond with a specific quotation and its technical specification.
