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In stock
The exceptional Angus beef, known for its unparalleled tenderness, rich marbling, and incomparable flavor, is a product of Argentina’s vast natural pastures, fertile soils, and mild climate. This environment allows cattle to graze on fresh grass and grains year-round. Raised outdoors under the guidance of men and horses, the peaceful setting further enhances the tenderness of the meat.
Before you start cooking, take your meat out of the refrigerator 30 minutes to 1 hour beforehand. This will help ensure uniform cooking. Additionally, open the vacuum-sealed bag and allow your meat to breathe. Vacuum-sealed items have a longer shelf life.
To prepare the ribeye cap, it’s advisable to sear it over high heat and cook swiftly to maintain its tenderness. This cut is ideal for grilling. You have the option to either slice it into equal portions or bake it whole in the oven.
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Photos: Grégoire Kalt
