We work with all products from the finest cattle in Argentina. The meat, bones, offal, and hide—utilizing 100% of the resources.
The Salvaje® Seal is obtained from cattle with British genetics that have been produced primarily grass-fed, in extensive ranching systems, without confinement, without antibiotics, without hormones, and combined with the best international practices for animal and environmental welfare.
Quality in all products bearing the Salvaje® Seal is guaranteed through limited artisanal production.
The beef cuts that stand out for the diet of the Argentine Pampas are:
Ribeye Salvaje®
A World Class cut that ensures a remarkable Argentine experience. It can be cooked over high heat, seared on both sides for 10 minutes per side, or over medium heat for 45 minutes per side.
NY Strip Salvaje®
The Argentine classic, ideal for portioning into individual steaks or grilling whole. For all tastes and levels of demand. Cook over high heat, searing both sides for 10 minutes each, or over medium heat for 45 minutes per side.
Skirt Steak Salvaje®
Its height, length, and flavor validate Salvaje quality. All with the taste of Argentina’s most primal beef. Cook over low heat for 40 minutes per side. The longer you cook it low and slow, the more tender the cut becomes.
Flank Steak Salvaje®
The cut that concentrates all the best of the Flank. Cook over medium heat for 1.5 hours, 45 minutes per side. All with the taste of Argentina’s most primal beef.
Short Ribs Salvaje®
House favorites. Ideal for those who love bold flavor and that special meat so close to the bone. They always finish to applause at any barbecue. Ideal to cook 30 minutes per side over low heat.
Rib Roast Salvaje®
The experience of sharing and savoring the taste of Argentina’s most primal beef. Cook for 3 to 5 hours without rushing. Grill low and slow for a minimum of 2 hours on the bone side and 1 hour on the other side. The longer you cook it low and slow, the more tender the cut becomes.
