Butcher's Blog

Malbec in Argentina is much more than just a grape variety; it is a symbol of the innovation and passion of Argentine winemakers. The combination of exceptional geographical conditions and the dedication of winemakers has allowed Argentine Malbec to shine on the global stage, becoming a true emblem of the country's winemaking excellence. Whether enjoyed on its own or paired with the rich Argentine cuisine, Malbec is a wine that embodies the essence of its land and the craftsmanship of those who produce it.

Argentine beef has earned a reputation for being some of the world's best. It's widely known for being incomparably tender and richly flavoured, even though it's rarely seasoned with anything but salt. So what makes Argentine beef taste so good? The answer lies in the lifespan of the beef, from start to finish. GRASS-FED ON LAS PAMPAS When the Spanish first brought cattle to Argentina in the 16th century, Las Pampas must have looked like paradise to them. The 289,577 square mile prairie is seemingly endless and mostly flat, with a humid and temperate climate perfect for growing plenty of...

Our cooking charts are as accurate as possible with a controlled cook at a consistent cooking temperature. However, because of influences beyond your control, the best way to gauge steak doneness is to measure the internal temperature of your steak with an accurate thermometer.  Rare: 46 to 52°C : The steak has cool-to-warm red centre, and soft, tender texture. This is an excellent choice for leaner steaks like top sirloin or filet mignon that don’t have as much fat to melt.  Medium Rare: 52 to 55°C : Steak will have warm red centre – perfect steak texture with a nice brown crust. Cooking to medium rare allows the...