{"title":"Oven","description":"","products":[{"product_id":"colita-de-cuadril-argentina","title":"Colita de Cuadril Argentina","description":"\u003cp\u003eThe colita de cuadril argentina is an Argentine cut as versatile as it is tasty: triangular, tender and juicy, ideal for both the grill and the oven. A roughly 1 kg piece of Argentine beef that goes a long way and shines on any table.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to cook it:\u003c\/strong\u003e on the grill, cook it whole over medium heat, searing it well all over and keeping it juicy or medium; slice it against the grain so it stays really tender. In the oven it's superb seared first and finished at medium temperature. Don't overcook it.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePerfect for:\u003c\/strong\u003e an Argentine asado with friends, a Sunday roast, or whenever you want an Argentine cut that feeds a crowd and pleases everyone.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eAlso known as:\u003c\/strong\u003e tri-tip.\u003c\/p\u003e","brand":"Talho Argentino","offers":[{"title":"1.2 kg (whole piece)","offer_id":57102147125593,"sku":"100014","price":29.98,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0767\/7339\/2729\/files\/Colita_de_cuadril_3.png?v=1765453386"},{"product_id":"pack-argentino-top","title":"Pack Argentino Top","description":"\u003cp\u003eThe \u003cstrong\u003ePack Argentino Top\u003c\/strong\u003e is the peak of the Argentine asado: the three most delicious cuts of Argentine Angus beef in a single combo — \u003cstrong\u003eojo de bife\u003c\/strong\u003e (ribeye), \u003cstrong\u003ebife de chorizo\u003c\/strong\u003e (striploin) and \u003cstrong\u003elomo\u003c\/strong\u003e (tenderloin). A culinary experience with some of the best beef in the world.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat's included:\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\u003cli\u003e\u003cstrong\u003eOjo de bife\u003c\/strong\u003e — marbled, tender and juicy.\u003c\/li\u003e\u003cli\u003e\u003cstrong\u003eBife de chorizo\u003c\/strong\u003e — with its strip of fat and an unmistakable flavour.\u003c\/li\u003e\u003cli\u003e\u003cstrong\u003eLomo\u003c\/strong\u003e — the most tender, lean cut of Argentine beef, ideal for a special occasion.\u003c\/li\u003e\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eHow to cook them:\u003c\/strong\u003e the steaks over high heat to sear, then medium. The tenderloin, being lean, needs high heat and little time: sear it and keep it juicy or medium, never overcooked so it doesn't dry out. Rest before slicing.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eChoose your size:\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\u003cli\u003e\u003cstrong\u003eMedium\u003c\/strong\u003e — ~0.5 kg pieces.\u003c\/li\u003e\u003cli\u003e\u003cstrong\u003eLarge\u003c\/strong\u003e — 1 kg each of ribeye and striploin, plus a whole 1.7 kg tenderloin.\u003c\/li\u003e\u003cli\u003e\u003cstrong\u003eWhole\u003c\/strong\u003e — whole pieces of ribeye (3 kg), striploin (5 kg) and tenderloin (1.7 kg).\u003c\/li\u003e\u003c\/ul\u003e\u003cp\u003eThe best of Argentine Angus beef for a deluxe Argentine asado. Don't miss it.\u003c\/p\u003e\u003cp\u003e\u003cem\u003eWeights are approximate and may vary slightly; this is balanced in the total price\/weight.\u003c\/em\u003e\u003c\/p\u003e","brand":"Talho Argentino","offers":[{"title":"Medium pack (total approx. 1.6kg)","offer_id":54584807391577,"sku":"","price":72.0,"currency_code":"EUR","in_stock":true},{"title":"Large pack (total approx. 3.7kg)","offer_id":54584807424345,"sku":"","price":166.0,"currency_code":"EUR","in_stock":true},{"title":"Entire pack (total approx. 9.7kg)","offer_id":54584807457113,"sku":"","price":392.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0767\/7339\/2729\/files\/talho-argentino-insta-jan-2025-claupereira-33_1.jpg?v=1747070129"},{"product_id":"pack-argentina-picana","title":"Pack Argentino Brasa","description":"\u003cp\u003eThe \u003cstrong\u003ePack Argentino Brasa\u003c\/strong\u003e brings together three of the finest cuts of Argentine export beef, ready to shine on your grill: \u003cstrong\u003eojo de bife\u003c\/strong\u003e (ribeye), \u003cstrong\u003ebife de chorizo\u003c\/strong\u003e (sirloin strip) and \u003cstrong\u003epicaña\u003c\/strong\u003e (rump cap). Three kings of the Argentine asado in a single bundle.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's included:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOjo de bife\u003c\/strong\u003e — marbled, tender and juicy, the premium Argentine cut par excellence.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBife de chorizo\u003c\/strong\u003e — with that fat edge that gives it an unmistakable flavour.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePicaña\u003c\/strong\u003e — the queen of the asado, with its fat cap that melts and perfumes the meat.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eHow to cook them:\u003c\/strong\u003e sear everything over high heat to build a crust and finish over medium heat, rare or medium; the picaña always fat side first. 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Argentine export beef, straight to your grill.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eWeights are approximate and may vary slightly; this is adjusted in the total price\/weight.\u003c\/em\u003e\u003c\/p\u003e","brand":"Talho Argentino","offers":[{"title":"Medium (approx. 1.5kg)","offer_id":54584927715673,"sku":"","price":58.0,"currency_code":"EUR","in_stock":true},{"title":"Large (approx. 3.8 kg)","offer_id":54584927748441,"sku":"","price":141.0,"currency_code":"EUR","in_stock":true},{"title":"Whole (approx. 11.2 kg)","offer_id":54584927781209,"sku":"","price":429.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0767\/7339\/2729\/files\/talho-argentino-insta-jan-2025-claupereira-36_1.jpg?v=1747072128"},{"product_id":"vacio","title":"Vacío","description":"\u003cp\u003eA portion of vacío of about 1.3 kg, vacuum-packed. The cut no Argentine asado is complete without: meat and fat in balance, with the grain that makes it juicy and full of flavour. This size feeds four at a barbecue.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to cook it:\u003c\/strong\u003e medium heat and patience, about an hour and a half. Fat side first, so it browns and renders slowly; only turn it at the end to sear the meat. Slice into strips across the grain.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIdeal for:\u003c\/strong\u003e the weekend barbecue, on its own or with chorizos and a tira.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eEquivalent:\u003c\/strong\u003e vacío \/ flank.\u003c\/p\u003e","brand":"Talho Argentino","offers":[{"title":"Default Title","offer_id":59943856177497,"sku":"10100","price":24.67,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0767\/7339\/2729\/files\/4N1A1012-Editar_b6dafa13-1039-4c20-b01d-9ffd91b77212.jpg?v=1745410220"},{"product_id":"vacio-entero","title":"Whole vacío","description":"\u003cp\u003eThe whole vacío, a piece of about 4.5 kg with all its fat, vacuum-packed. 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It also works in the oven at low temperature, covered at first.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIdeal for:\u003c\/strong\u003e barbecues for ten or more, events and birthdays.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eEquivalent:\u003c\/strong\u003e whole flank (vacío).\u003c\/p\u003e","brand":"Talho Argentino","offers":[{"title":"Default Title","offer_id":59943857455449,"sku":"100046","price":85.41,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0767\/7339\/2729\/files\/talho-argentino-insta-jan-2025-claupereira-13_1.jpg?v=1745410250"},{"product_id":"tira-de-asado","title":"Tira de asado – half strip","description":"\u003cp\u003eHalf a tira de asado, about 600 g: a strip of short ribs cut across the bone about 5 cm wide, vacuum-packed. The classic of the Argentine asado in a size for two.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to cook it:\u003c\/strong\u003e on the grill, bone side first, over gentle heat for about 40 minutes, until the bone turns white at the edges. Only then turn it to brown the meat a little longer.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIdeal for:\u003c\/strong\u003e a small asado for two, or adding a bone-in cut to another cut on the grill.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eEquivalent:\u003c\/strong\u003e cross-cut short ribs (flanken).\u003c\/p\u003e","brand":"Talho Argentino","offers":[{"title":"Default Title","offer_id":59943858700633,"sku":"10224","price":11.39,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0767\/7339\/2729\/files\/4N1A1094-Editar_bf38d888-ccfa-4738-bbd2-88cf6865c593.jpg?v=1745402467"},{"product_id":"tira-de-asado-entera","title":"Tira de asado","description":"\u003cp\u003eThe full tira de asado, about 1.2 kg: a long strip of about 7 ribs cut 5 cm wide, vacuum-packed. Pure meat on the bone, the heart of the Argentine asado.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to cook it:\u003c\/strong\u003e gentle heat and time: bone side down for about an hour, until the meat pulls back a little from the bone, then turn to brown. Salt at the end or halfway through. Serve cut between the ribs.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIdeal for:\u003c\/strong\u003e a Sunday asado for four, or with vacío and chorizos for a bigger gathering.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eEquivalent:\u003c\/strong\u003e cross-cut short ribs (flanken).\u003c\/p\u003e","brand":"Talho Argentino","offers":[{"title":"Default Title","offer_id":59943861289305,"sku":"100044","price":22.78,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0767\/7339\/2729\/files\/talho-argentino-insta-jan-2025-claupereira-19_1.jpg?v=1745402509"},{"product_id":"costillar-del-centro","title":"Costillar del centro","description":"\u003cp\u003eThe costillar del centro is the central section of the beef rib rack: a 3-rib piece of about 1.8 kg, not cut into strips. 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It's also excellent in the oven at 150 °C, covered for the first two hours.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIdeal for:\u003c\/strong\u003e a long Sunday asado for four or five, or for trying the costillar without cooking the whole rack.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eEquivalent:\u003c\/strong\u003e beef short rib plate, centre cut.\u003c\/p\u003e","brand":"Talho Argentino","offers":[{"title":"Default Title","offer_id":59943862075737,"sku":"10244","price":32.36,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0767\/7339\/2729\/files\/IMG_9150_1.jpg?v=1794305474"},{"product_id":"costillar","title":"Costillar","description":"\u003cp\u003eThe whole costillar, a 7-rib piece of about 5 kg, not cut into strips. The most impressive bone-in cut of the Argentine asado: the complete rib rack, cooked slowly for hours over low heat and carved at the table.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to cook it:\u003c\/strong\u003e on the cross or the grill, always bone side first, over low, steady coals for three to four hours. When the meat comes away from the bone and the fat is golden, turn it to finish. Brine or coarse salt halfway through cooking.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIdeal for:\u003c\/strong\u003e big barbecues, events and birthdays: a single piece that feeds ten or twelve.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eEquivalent:\u003c\/strong\u003e whole beef short rib plate.\u003c\/p\u003e","brand":"Talho Argentino","offers":[{"title":"Default Title","offer_id":59943864500569,"sku":"100048","price":89.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0767\/7339\/2729\/files\/IMG_9150.jpg?v=1745402465"},{"product_id":"chorizo-criollo-500-g","title":"Chorizo Criollo 500 g","description":"\u003cp\u003eHalf a kilo of Argentine chorizo criollo, 3 to 4 sausages, vacuum-packed. Juicy and just spiced enough: the one that goes on the grill first for the choripán starter.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to cook it:\u003c\/strong\u003e medium heat, no rush, about 25 minutes turning often. Don't prick it too much: it stays juicier. Butterflied, it cooks in half the time.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIdeal for:\u003c\/strong\u003e choripán for three or four, or as a starter for a small asado.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eEquivalent:\u003c\/strong\u003e fresh grilling sausage.\u003c\/p\u003e","brand":"Talho Argentino","offers":[{"title":"Default Title","offer_id":59943866663257,"sku":"100003","price":6.74,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0767\/7339\/2729\/products\/4N1A1067-Editar.jpg?v=1694164962"},{"product_id":"chorizo-criollo-1-kg","title":"Chorizo Criollo 1 kg","description":"\u003cp\u003eOne kilo of Argentine chorizo criollo, 7 to 8 sausages, vacuum-packed. The format to make sure the round of choripanes stretches across a big asado, with some to spare.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to cook it:\u003c\/strong\u003e on the grill, in the medium-heat zone while the big cuts cook. Turn them every few minutes for about 25 minutes, until golden and firm. Leftovers freeze well in their pack.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIdeal for:\u003c\/strong\u003e barbecues for six to eight, birthdays or choripán for everyone before the match.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eEquivalent:\u003c\/strong\u003e fresh grilling sausage.\u003c\/p\u003e","brand":"Talho Argentino","offers":[{"title":"Default Title","offer_id":59943870005593,"sku":"100008","price":12.48,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0767\/7339\/2729\/files\/4N1A1023_c89bbdc8-8b33-4f04-a8e9-7f5e0bc79784.jpg?v=1693222905"},{"product_id":"morcilla-criolla-500-g","title":"Morcilla Criolla 500 g","description":"\u003cp\u003eThe morcilla criolla is a classic starter at the Argentine asado: creamy inside, full of flavour and with that spiced touch that makes it unique. An authentic blood sausage, the kind you can't skip before the bigger cuts.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to cook it:\u003c\/strong\u003e on the grill, medium heat and gently: just enough to heat it through inside and crisp the skin lightly, without bursting it. A few minutes on each side is enough. You can also split it and brown it on a hot pan.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePerfect for:\u003c\/strong\u003e the start of the asado, on its own or in bread, while the rest cooks.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eAlso known as:\u003c\/strong\u003e blood sausage.\u003c\/p\u003e","brand":"Talho Argentino","offers":[{"title":"Default Title","offer_id":59943870726489,"sku":"100005","price":5.68,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0767\/7339\/2729\/files\/4N1A1073-Editar.jpg?v=1694165106"},{"product_id":"matambrito-500-g","title":"Matambrito 500 g","description":"\u003cp\u003eHalf a kilo of pork matambrito, frozen at source and vacuum-packed. A thin cut of pork with just the right amount of fat that cooks in minutes, crisp outside and juicy inside.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to cook it:\u003c\/strong\u003e thaw it in the fridge the night before. Hot grill, quick on each side, and plenty of lemon while cooking so it doesn't dry out. 10 to 12 minutes in total is enough.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIdeal for:\u003c\/strong\u003e the starter of a small asado or a matambrito sandwich for two.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eEquivalent:\u003c\/strong\u003e pork secreto.\u003c\/p\u003e","brand":"Talho Argentino","offers":[{"title":"Default Title","offer_id":59943893926233,"sku":"100040","price":8.48,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0767\/7339\/2729\/files\/4N1A1046.jpg?v=1693224297"},{"product_id":"matambrito-1-kg","title":"Matambrito 1 kg","description":"\u003cp\u003eOne kilo of pork matambrito, frozen at source and vacuum-packed. The format so matambrito isn't just a starter: there's enough for everyone, plus leftovers for the next day's sandwich.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to cook it:\u003c\/strong\u003e on the grill, over the hottest coals, while the big cuts cook slowly. Baste with lemon or a lemon and garlic mix, and slice into strips to serve as a snack.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIdeal for:\u003c\/strong\u003e barbecues for six or more, or to keep in the freezer for a starter that's always ready.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eEquivalent:\u003c\/strong\u003e pork secreto.\u003c\/p\u003e","brand":"Talho Argentino","offers":[{"title":"Default Title","offer_id":59943894384985,"sku":"100040","price":16.96,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0767\/7339\/2729\/files\/4N1A1046.jpg?v=1693224297"},{"product_id":"matambre","title":"Half matambre","description":"\u003cp\u003eHalf a beef matambre, about 800 g, frozen at source and vacuum-packed. The thin layer of meat taken from between the hide and the ribs: flavourful and very Argentine.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to cook it:\u003c\/strong\u003e on the grill, fat side first, over medium-low heat until golden and tender, about 40 minutes. Turn it at the end and, if you like, finish it as matambre a la pizza with tomato sauce, mozzarella and oregano.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIdeal for:\u003c\/strong\u003e the starter of an asado for four or a matambre a la pizza to share.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eEquivalent:\u003c\/strong\u003e matambre \/ beef flank skirt.\u003c\/p\u003e","brand":"Talho Argentino","offers":[{"title":"Default Title","offer_id":59943895597401,"sku":"100039","price":13.47,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0767\/7339\/2729\/files\/4N1A1050-Editar.jpg?v=1693224348"},{"product_id":"matambre-entero","title":"Whole matambre","description":"\u003cp\u003eThe whole beef matambre, about 1.6 kg, frozen at source and vacuum-packed. The complete piece you need for the classic Argentine matambre arrollado, the festive cold cut.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to use it:\u003c\/strong\u003e to roll: open it out, fill with carrot, hard-boiled egg, red pepper and parsley, roll it tightly, tie it and poach it or bake it wrapped. Then, pressed and cold, it's cut into slices. Whole, it also goes on the grill over low heat.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIdeal for:\u003c\/strong\u003e matambre arrollado for the holidays, big sharing boards or an asado for eight or more.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eEquivalent:\u003c\/strong\u003e whole matambre \/ beef flank skirt.\u003c\/p\u003e","brand":"Talho Argentino","offers":[{"title":"Default Title","offer_id":59943895990617,"sku":"100039","price":26.94,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0767\/7339\/2729\/files\/4N1A1050-Editar.jpg?v=1693224348"},{"product_id":"picana-argentina","title":"Picaña Argentina in steaks","description":"\u003cp\u003eHalf a kilo of Argentine picaña cut into 4 steaks, each with its fat cap, vacuum-packed. The queen of the asado in its most practical format: ready for the griddle or grill, no portioning needed.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to cook it:\u003c\/strong\u003e start fat side down over medium heat until it browns and partly renders, then sear the meat on each side. As steaks it's quick: 3 to 4 minutes per side is enough to keep it juicy.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIdeal for:\u003c\/strong\u003e a grill for two, griddled steaks or to add to an asado with other cuts.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eEquivalent:\u003c\/strong\u003e picanha \/ rump cap.\u003c\/p\u003e","brand":"Talho Argentino","offers":[{"title":"Default Title","offer_id":59943896940889,"sku":"100028","price":17.74,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0767\/7339\/2729\/files\/Picana_fatiada.png?v=1765453460"},{"product_id":"picana-argentina-entera","title":"Whole Picaña Argentina","description":"\u003cp\u003eThe whole Argentine picaña, about 1.5 kg, with its full fat cap. The piece as it's cooked at an asado: whole over gentle heat, on skewers Brazilian-style or in the oven.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to use it:\u003c\/strong\u003e whole, score the fat in a diamond pattern without cutting the meat, salt well and cook fat side down over indirect heat, turning at the end to sear. Brazilian-style, cut it into three or four thick slices with the grain, fold them into a U and thread them onto the skewer.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIdeal for:\u003c\/strong\u003e a barbecue for five or six, a churrasco with friends or Sunday roast picaña.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eEquivalent:\u003c\/strong\u003e whole picanha \/ rump cap.\u003c\/p\u003e","brand":"Talho Argentino","offers":[{"title":"Default Title","offer_id":59943897956697,"sku":"100027","price":50.97,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0767\/7339\/2729\/files\/Picana_Argentina_entera.png?v=1765453437"},{"product_id":"peceto-argentino","title":"Whole Peceto Argentino","description":"\u003cp\u003eThe peceto argentino is a lean, noble Argentine cut, evenly shaped and almost fat-free, ideal for dishes where the meat takes centre stage. Imported from Argentina and frozen at source to keep all the flavour of Argentine beef.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to cook it:\u003c\/strong\u003e being lean, it calls for careful cooking. It's spectacular poached and thinly sliced for vitello tonnato, sliced for milanesas, or roasted — tied and seared first to keep it juicy. What it doesn't like is dry overcooking.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePerfect for:\u003c\/strong\u003e milanesas, vitello tonnato, homemade cold cuts, or a Sunday roast.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eAlso known as:\u003c\/strong\u003e eye of round.\u003c\/p\u003e","brand":"Talho Argentino","offers":[{"title":"Default Title","offer_id":59943905788249,"sku":"10119","price":35.96,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0767\/7339\/2729\/files\/65759C4F-503D-4300-A048-1F1B6DE0D5A3_1_102_a.jpg?v=1745404870"},{"product_id":"lomo-argentino","title":"Lomo Argentino – 3 medallions","description":"\u003cp\u003eThree Argentine lomo medallions, about 600 g in total, already portioned and vacuum-packed. The most tender cut of Argentine beef, ready for the pan: no waste and no trimming needed.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to cook it:\u003c\/strong\u003e thick medallions need a very hot pan or griddle with a drizzle of oil: 3 minutes per side to sear, then a few more minutes over low heat or in the oven until done. Best medium-rare; overcooked, it dries out.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIdeal for:\u003c\/strong\u003e a special dinner for two or three, with peppercorn or mushroom sauce, or simply salt and chimichurri.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eEquivalent:\u003c\/strong\u003e beef tenderloin \/ fillet.\u003c\/p\u003e","brand":"Talho Argentino","offers":[{"title":"Default Title","offer_id":59943921549657,"sku":"100021","price":31.79,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0767\/7339\/2729\/files\/Lomo_porcionado_2.png?v=1765974554"},{"product_id":"lomo-argentino-pieza-entera","title":"Lomo Argentino – whole piece","description":"\u003cp\u003eThe whole Argentine lomo, about 1.4 kg: the complete tenderloin, lean and very tender. To roast whole in the oven or on the grill, or to cut into medallions as thick as you like.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to use it:\u003c\/strong\u003e tie it with string for an even thickness, sear on all sides and finish in the oven at 180 °C until 54 °C in the centre. Rest for 10 minutes before slicing. If you portion it, the head gives large medallions and the tail is good for stir-fries.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIdeal for:\u003c\/strong\u003e a celebration dinner, a beef Wellington, peppered fillet for six or a luxury barbecue.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eEquivalent:\u003c\/strong\u003e whole beef tenderloin.\u003c\/p\u003e","brand":"Talho Argentino","offers":[{"title":"Default Title","offer_id":59943947403609,"sku":"100020","price":71.4,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0767\/7339\/2729\/files\/IMG_0070.jpg?v=1745403576"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0767\/7339\/2729\/collections\/talho-argentino-insta-jan-2025-claupereira-33_1.jpg?v=1775036107","url":"https:\/\/talhoargentino.pt\/en\/collections\/forno.oembed","provider":"Talho Argentino","version":"1.0","type":"link"}