From the Parrilla.

Ribeye

The undisputed king of the parrilla. Intensely marbled with a rich, buttery flavor that caramelizes beautifully over the open flames.

Sirloin Strip

Argentina's most iconic cut — a thick cap of fat bastes the meat as it cooks for a clean, pronounced beef flavor.

Tenderloin

Lean, delicate and buttery. Kissed with fire for a crust, ruby-red at the centre.

Rump Cap · Picanha

A thick layer of fat renders slowly over the grill. Sliced thin and served medium-rare.

Rump

Intense, savory and best served rare to keep its delicate tenderness.

Flank

A quintessential Argentine favourite — the membrane crisps over the coals and seals in the juices.

Skirt

Cooked blazing fast over white-hot embers for a charred exterior and a juicy, savory core.

Short Rib

Cut across the bone and grilled hot and fast — the true taste of a traditional asado.

Brisket

Smoked low and slow over native embers for a dark bark and a meltingly tender interior.

Chuck

Slow-cooked over Quebracho wood until it falls into tender, deeply beefy strands.