THE CUTS
Know your cut. Cook it perfectly.
Premium Argentine Angus from the pampas. Each cut has its moment — here is how to bring out the best in every one.
Premium Argentine Angus from the pampas. Each cut has its moment — here is how to bring out the best in every one.
Choose a cut and your doneness — see the exact temperature, method and timing.
Every Pampa cut is a hindquarter cut. Tap a number to see where it sits on the animal.
The crown of the Argentine asado. A tender, deeply flavorful cut with a signature fat cap that bastes the meat as it cooks.
Bold, beefy and beautifully marbled. The steakhouse classic — great char on the outside, juicy within.
Lean and full of flavor — an everyday hero that rewards a careful hand on the heat. Excellent for the whole table.
The most tender cut there is — buttery and elegant. The centerpiece for a Wellington, medallions, or a refined tartare.
Temperatures are internal, measured with a thermometer, before resting. Meat is sold by weight — the final price reflects the actual pounds of your cut.