{"title":"Our Meat Cuts","description":"\u003ch2\u003eA Curated Selection of Premium Gourmet Meat Cuts\u003c\/h2\u003e\u003cp\u003eDiscover the finest cuts, hand-selected for exceptional quality, marbling, and flavor. Whether you're hosting an Asado or preparing a special dinner, our gourmet meat selection delivers a restaurant-quality experience straight to your table.\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePremium quality\u003c\/strong\u003e — carefully sourced and graded for superior taste\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eArgentine-inspired cuts\u003c\/strong\u003e — traditional and specialty cuts for the true Asado experience\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePerfect for grilling\u003c\/strong\u003e — ideal for open flame, cast iron, or oven preparation\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eExpertly trimmed\u003c\/strong\u003e — ready to cook with minimal prep\u003c\/li\u003e\n\u003c\/ul\u003e","products":[{"product_id":"pork-rose-meat-matambre-de-cerdo-copy","title":"Matambre de cerdo | Pork Rose Meat","description":"\u003ch2\u003eMatambre de Cerdo — Argentina's Most Beloved Pork Cut\u003c\/h2\u003e\u003cp\u003eThe \u003cstrong\u003eMatambre de Cerdo\u003c\/strong\u003e — literally \"hunger killer\" in Spanish — is one of Argentina's most iconic and versatile cuts. This thin, wide flap of pork taken from between the skin and the ribs is celebrated for its incredible tenderness, subtle sweetness, and the way it soaks up flavor like no other cut on the animal.\u003c\/p\u003e\u003cp\u003eWhether you're rolling it stuffed with herbs and hard-boiled eggs, laying it flat on the grill until the edges crisp and curl, or slicing it thin for a cold appetizer, the Matambre de Cerdo is the cut that shows up at every great Argentine table — and disappears just as fast.\u003c\/p\u003e\u003ch3\u003eWhy This Cut Is a Must-Have\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eUniquely tender\u003c\/strong\u003e — a naturally lean yet supple cut that stays juicy when cooked low and slow or hot and fast\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIncredible flavor absorption\u003c\/strong\u003e — its open grain takes on marinades, rubs, and aromatics beautifully\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEndlessly versatile\u003c\/strong\u003e — grill it flat, roll and stuff it, braise it, or serve it cold as a classic fiambre\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e5 lb pack\u003c\/strong\u003e — generous size, perfect for feeding a crowd or meal-prepping for the week\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUS-sourced pork\u003c\/strong\u003e — fresh, high-quality, and ready to cook\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eHow to Cook It\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eClassic Asado (Grilled Flat):\u003c\/strong\u003e Season with coarse salt, garlic, and dried oregano. Grill over medium heat, skin-side down first, for 15–20 minutes per side until golden and slightly charred. Rest and slice thin.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eMatambre Arrollado (Stuffed \u0026amp; Rolled):\u003c\/strong\u003e Lay flat, layer with hard-boiled eggs, roasted peppers, fresh herbs, and garlic. Roll tightly, tie with twine, and braise in seasoned broth for 1.5–2 hours. Chill overnight and slice into stunning pinwheel rounds.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eMarinated \u0026amp; Grilled:\u003c\/strong\u003e Soak in chimichurri or a citrus-garlic marinade for 4+ hours. Grill over high heat for a caramelized, herb-crusted finish that pairs perfectly with a crisp salad.\u003c\/p\u003e\u003cp\u003e\u003cem\u003eFrom the asado pit to the Sunday table — Matambre de Cerdo is the cut that feeds the soul.\u003c\/em\u003e\u003c\/p\u003e","brand":"WeARGourmet","offers":[{"title":"Default Title","offer_id":48763378499803,"sku":null,"price":68.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0666\/4473\/8267\/files\/key_key03Matambre.png?v=1778519846"},{"product_id":"short-ribs-flanken-certified-angus-beef-copy","title":"Asado Banderita | Short Ribs Flanken","description":"\u003ch2\u003eAsado Banderita — The Soul of the Argentine Grill\u003c\/h2\u003e\u003cp\u003eThe \u003cstrong\u003eFlanken-cut Short Rib\u003c\/strong\u003e, known in Argentina as \u003cem\u003eAsado de Tira\u003c\/em\u003e or \u003cem\u003eBanderita\u003c\/em\u003e, is the backbone of every great asado. Cut thin across the bone, each strip delivers a perfect ratio of rich marbled beef to tender bone — the kind of cut that sizzles, caramelizes, and fills the air with an aroma that brings everyone to the table.\u003c\/p\u003e\u003cp\u003ePicture a slow Sunday afternoon, the grill glowing with hardwood embers, these strips laid flat and patient — slowly rendering their fat, developing a deep mahogany crust while staying juicy and flavorful all the way through. This is not just a meal. 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Grill bone-side down over medium heat for 20–30 minutes, then flip and finish until a deep crust forms. Let rest 5 minutes before serving.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eKorean-inspired:\u003c\/strong\u003e Marinate in soy sauce, sesame oil, garlic, and brown sugar for 4+ hours. 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Sourced from premium veal, our Sweetbread Heart is the most prized part of the sweetbread — silky, rich, and impossibly tender, with a delicate flavor that sits somewhere between buttery and subtly earthy.\u003c\/p\u003e\u003cp\u003eImagine pulling these golden, caramelized morsels off a hot grill — crisp on the outside, meltingly soft within, with that unmistakable aroma that makes every guest lean in. This is the cut that turns a dinner into a memory.\u003c\/p\u003e\u003ch3\u003eWhy Our Sweetbread Heart Stands Out\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePremium Veal\u003c\/strong\u003e — sourced for superior tenderness and a milder, more refined flavor than beef sweetbreads\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHeart Thymus\u003c\/strong\u003e — the most coveted portion, prized for its firm yet creamy texture\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVersatile\u003c\/strong\u003e — exceptional grilled, pan-seared, or braised; a staple of Argentine asado and fine European cuisine\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e2 lb pack\u003c\/strong\u003e — ideal for sharing as a starter or featuring as a main event\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMinimally processed\u003c\/strong\u003e — cleaned and ready to cook, no extra prep needed\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eHow to Prepare\u003c\/h3\u003e\u003cp\u003eFor the classic asado experience, season generously with coarse salt and grill over medium-high heat until golden and slightly charred. Finish with a squeeze of lemon and fresh chimichurri. For a refined approach, blanch briefly, then sear in clarified butter with fresh thyme and garlic.\u003c\/p\u003e\u003cp\u003e\u003cem\u003eA delicacy for the adventurous palate — once you try Mollejas done right, there's no going back.\u003c\/em\u003e\u003c\/p\u003e","brand":"WeARGourmet","offers":[{"title":"Default Title","offer_id":48781279101147,"sku":null,"price":34.58,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0666\/4473\/8267\/files\/Mollejas.png?v=1779036891"},{"product_id":"outside-skirt-steak-angus-beef-legacy","title":"Entraña | Outside Skirt Steak","description":"\u003ch2\u003eEntraña — El Corte Estrella del Asado Argentino\u003c\/h2\u003e\u003cp\u003eLa \u003cstrong\u003eEntraña\u003c\/strong\u003e, conocida en el mundo anglosajón como \u003cem\u003eOutside Skirt Steak\u003c\/em\u003e, es sin duda el corte más codiciado del asado argentino. Fina, larga y con un veteado de grasa intramuscular que la hace irresistiblemente jugosa, la Entraña es el corte que desaparece primero de la parrilla — y el que todos piden de vuelta.\u003c\/p\u003e\u003cp\u003eImaginá el momento: las brasas en su punto justo, la Entraña cayendo sobre la parrilla caliente con ese chisporroteo inconfundible, el aroma a carne asada llenando el aire. Tres minutos de cada lado, un toque de sal gruesa, y tenés en el plato uno de los bocados más intensos y sabrosos que existe.\u003c\/p\u003e\u003ch3\u003ePor Qué la Entraña es Única\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSabor intenso y profundo\u003c\/strong\u003e — su alto contenido de grasa intramuscular le da un perfil de sabor incomparable, mucho más rico que cortes magros\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTextura fibrosa y jugosa\u003c\/strong\u003e — tierna cuando se cocina correctamente, con esa mordida característica que la hace tan satisfactoria\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCocción rápida\u003c\/strong\u003e — lista en minutos sobre fuego alto, ideal para cuando el hambre no espera\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePack de 2 lb\u003c\/strong\u003e — porción perfecta para dos personas o como entrada generosa en un asado grupal\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLista para cocinar\u003c\/strong\u003e — limpia y lista para ir directo a la parrilla\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eCómo Cocinarla\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eA la parrilla (clásico):\u003c\/strong\u003e Sazoná con sal gruesa únicamente. Parrilla bien caliente, 3–4 minutos por lado para un punto jugoso. Dejá reposar 2 minutos y cortá en diagonal contra la fibra. Serví con chimichurri y pan.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eAl sartén:\u003c\/strong\u003e Sartén de hierro fundido a fuego máximo con un toque de aceite. Sellá 2–3 minutos por lado, terminá con manteca, ajo y tomillo. Perfecta para una noche de semana sin complicaciones.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eMarinada:\u003c\/strong\u003e Dejala reposar 2 horas en chimichurri, ajo, limón y pimentón. El resultado: una costra caramelizada con un interior jugoso y lleno de sabor.\u003c\/p\u003e\u003cp\u003e\u003cem\u003eLa Entraña no necesita presentación en Argentina — pero una vez que la probás, entendés por qué es el corte favorito de todos.\u003c\/em\u003e\u003c\/p\u003e","brand":"WeARGourmet","offers":[{"title":"Default Title","offer_id":48781877870811,"sku":null,"price":35.62,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0666\/4473\/8267\/files\/key_key02Entrana.png?v=1779057674"},{"product_id":"picanha-certified-angus-beef-copy","title":"Tapa de Cuadril | Picanha","description":"\u003cp\u003eAttention, meat lovers! Our Picanha, also known as \"Top Sirloin Cap\" or \"Coulotte,\" is the ultimate cut for your grill, and it's one of our top sellers!\u003c\/p\u003e\n\u003cp\u003ePacked with an irresistible blend of flavor and juiciness, Picanha is best enjoyed when cooked over open flames using charcoal or wood. However, it’s equally delightful when prepared on a gas grill or in the oven.\u003c\/p\u003e\n\u003cp\u003eSourced from North Georgia, a region renowned for its exceptional beef quality, our Picanha comes from cattle raised in lush pastures. This unique area, with its perfect combination of climate, fertile land, and rich vegetation, produces meat that is lean, flavorful, and nutritious.\u003c\/p\u003e\n\u003cp\u003eAt WeARGourmet, we leverage our expertise to select only the finest quality Argentine beef. We are proud to share our Argentine knowledge with our neighbors, delivering the best meats to discerning customers. Our meats are trusted by some of the most exclusive restaurants, hotels, and catering companies. Whether you're grilling at home or supplying a high-end establishment, we offer both retail and wholesale services to meet your needs.\u003c\/p\u003e\n\u003cp\u003eGet ready to elevate your grilling game with our mouth-watering Picanha!\u003c\/p\u003e\n\u003c!----\u003e","brand":"WeARGourmet","offers":[{"title":"Default Title","offer_id":48782051082459,"sku":null,"price":47.28,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0666\/4473\/8267\/files\/key_key02TapaDeCuadril.png?v=1779067578"},{"product_id":"vacio-argentino-certified-angus-beef-copy","title":"Pulpón de Vacio | Sirloin Flap Steak","description":"\u003ch2\u003ePulpón de Vacío — The Deep Flavor of the Argentine Countryside\u003c\/h2\u003e\u003cp\u003eThe \u003cstrong\u003ePulpón de Vacío\u003c\/strong\u003e, the meatiest and most substantial part of the classic Argentine Vacío, is one of those cuts that defines what it means to eat well. Taken from the flank of the animal, between the ribs and the hip, this cut is known for its intense flavor, firm texture, and the exterior fat cap that, when it hits the grill, transforms into a golden, crispy crust that makes it unmistakable.\u003c\/p\u003e\u003cp\u003eIn Argentina, Vacío is religion. And the Pulpón is its most generous expression: a large, noble cut that calls for time and slow fire — and rewards you with a juiciness and depth of flavor that few cuts can match.\u003c\/p\u003e\u003ch3\u003eWhy Pulpón de Vacío Is Special\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eIntense, complex flavor\u003c\/strong\u003e — the muscle work in this area gives it a deep flavor profile with rich notes that intensify with slow cooking\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUnmatched exterior crust\u003c\/strong\u003e — the fat cap caramelizes on the grill, creating a crispy texture that contrasts perfectly with the juicy interior\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIdeal for slow fire\u003c\/strong\u003e — the longer on the grill, the better; a cut that rewards patience\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e4.5 lb pack\u003c\/strong\u003e — a generous portion, perfect for a family asado or a gathering with friends\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eReady to cook\u003c\/strong\u003e — cleaned and prepared to go straight to the fire\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eHow to Cook It\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eClassic asado (the right way):\u003c\/strong\u003e Coarse salt and nothing else. Place the Pulpón fat-side up over medium-low heat. Let it cook for 45 minutes to 1 hour without rushing, turning it only once. The fat will slowly melt, basting the meat and creating a spectacular golden crust. Slice diagonally against the grain and serve.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWith chimichurri:\u003c\/strong\u003e After resting, drizzle generously with homemade chimichurri. The contrast between the caramelized fat and the acidity of the chimichurri is one of the great pleasures of Argentine cooking.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eOven-roasted (for rainy days):\u003c\/strong\u003e Sear over high heat in a cast iron pan, then finish in the oven at 325°F for 1.5 hours covered with aluminum foil. The result: melt-in-your-mouth meat, perfect served with ember-roasted potatoes.\u003c\/p\u003e\u003cp\u003e\u003cem\u003ePulpón de Vacío is not a cut you rush — it's a cut you savor. Give it the time it deserves and it will give you one of the best asados of your life.\u003c\/em\u003e\u003c\/p\u003e","brand":"WeARGourmet","offers":[{"title":"Default Title","offer_id":48782051442907,"sku":null,"price":83.7,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0666\/4473\/8267\/files\/key_key02Vacio.png?v=1779067920"},{"product_id":"grass-fed-beef-tri-tip-copy","title":"Colita de Cuadril | Tri-Tip","description":"\u003ch2\u003eTri-Tip — The Butcher's Best-Kept Secret\u003c\/h2\u003e\u003cp\u003eMeet the \u003cstrong\u003eTri-Tip\u003c\/strong\u003e — a bold, richly marbled cut from the bottom sirloin that has earned a cult following among grill masters and backyard chefs alike. Known in Argentina as \u003cem\u003eColita de Cuadril\u003c\/em\u003e, this triangular gem delivers an intense, beefy flavor that rivals far more expensive cuts.\u003c\/p\u003e\u003ch3\u003eWhy You'll Love It\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRich \u0026amp; Juicy:\u003c\/strong\u003e Natural marbling keeps every bite tender and full of flavor, even at high heat.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIncredibly Versatile:\u003c\/strong\u003e Grill it over open flame, smoke it low and slow, or roast it in the oven — it shines every way.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrass-Fed Quality:\u003c\/strong\u003e Raised on open pastures for cleaner flavor and better nutrition.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePerfect for Sharing:\u003c\/strong\u003e One roast feeds a crowd — ideal for weekend asados, family dinners, or meal prep.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eHow to Cook It\u003c\/h3\u003e\u003cp\u003eFor the best results, season generously with coarse salt and let it rest at room temperature for 30 minutes before cooking. 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Grilled over a flame, it needs nothing more than a sprinkle of salt, pepper, and time to deliver perfection, showcasing why Certified Angus Beef® is the mark of superior quality.\u003c\/p\u003e","brand":"WeARGourmet","offers":[{"title":"Default Title","offer_id":48782198505691,"sku":null,"price":36.38,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0666\/4473\/8267\/files\/key_02TomaHawk.png?v=1779072331"},{"product_id":"grass-fed-beef-oyster-steak-copy","title":"Arañita | Oyster Steak","description":"\u003ch2\u003eThe Butcher's Best-Kept Secret\u003c\/h2\u003e\u003cp\u003eMeet the \u003cstrong\u003eArañita\u003c\/strong\u003e — also known as the \u003cstrong\u003eOyster Steak\u003c\/strong\u003e or \u003cstrong\u003eSpider Steak\u003c\/strong\u003e — one of the most prized and elusive cuts in the whole animal. Tucked deep against the hip bone, there are only two of these per cow, which is exactly why your butcher rarely lets them leave the shop.\u003c\/p\u003e\u003ch3\u003eWhy You'll Love It\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eIntensely marbled\u003c\/strong\u003e — the web-like fat pattern (hence the name \"spider\") melts during cooking, delivering extraordinary juiciness and depth of flavor.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIncredibly tender\u003c\/strong\u003e — this muscle does very little work, resulting in a buttery, melt-in-your-mouth texture that rivals far more expensive cuts.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBold, beefy flavor\u003c\/strong\u003e — rich, savory, and complex, with a taste that punches well above its price point.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrass-fed quality\u003c\/strong\u003e — our Arañita comes from pasture-raised cattle, giving you cleaner flavor and better nutrition in every bite.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eHow to Cook It\u003c\/h3\u003e\u003cp\u003eThe Arañita shines with high heat and minimal fuss. Sear it in a screaming-hot cast iron skillet or over live fire for 2–3 minutes per side. Rest, slice against the grain, and finish with flaky sea salt. Medium-rare is the sweet spot — let the cut speak for itself.\u003c\/p\u003e\u003cp\u003e\u003cem\u003eOne taste and you'll understand why butchers keep this one for themselves.\u003c\/em\u003e\u003c\/p\u003e","brand":"WeARGourmet","offers":[{"title":"Default Title","offer_id":48782447149275,"sku":null,"price":10.13,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0666\/4473\/8267\/files\/key_02ButcherSteak.png?v=1779076699"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0666\/4473\/8267\/collections\/container.png?v=1776825961","url":"https:\/\/shop.weargourmet.com\/collections\/meats.oembed","provider":"WeARGourmet","version":"1.0","type":"link"}