Prices shown for Österreich · EUR · VAT included

PIANTADO
Butcher in black gloves and apron holds a raw marbled tomahawk steak on a wooden board with peppercorns, salt and rosemary.

Unique in Central Europe

Argentine beef on the bone

Patagonian Angus, grass-fed, aged 15 days. Limited pieces, in the weight you choose.

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The selection

Available cuts

Every piece vacuum-packed, aged 15 days. Choose the weight.

  • Tomahawk
    On the bone

    Tomahawk

    Ribeye with the whole rib bone

    Imposing, with deep marbling.

    Vacuum-packed · aged 15 days

    € 74,90 / kg
    approx. € 89,90max. € 98,90
    1
  • Asado banderitaOnly at Piantado
    On the bone

    Asado banderita

    Flanken-cut short ribs, 2 cm

    The most Argentine cut of the asado.

    Vacuum-packed · aged 15 days

    € 57,20 / kg
    approx. € 45,70max. € 50,30
    1
  • Costillar de 13
    On the bone

    Costillar de 13

    Costillar de 7 costillas

    Vacuum-packed · aged 15 days

    € 61,00 / kg
    approx. € 213,50max. € 234,90
    1

Refrigerated delivery to your door · choose the date at checkout

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Two large cuts of beef on iron crosses roast beside a wood fire with glowing coals, green trees behind in sunlight.

The asado

Where fire becomes tradition

In Argentina, asado is not a recipe. It is how people get together: the fire is lit early, the embers take their time and the conversation lasts as long as the meat. We bring that ritual, and the cuts that make it, to your table.

Every cut has its moment.Every fire, its pace.Every asado, a story worth repeating.

A grassy track runs between golden wheat fields toward a distant farmhouse and trees under a glowing orange sunset sky.

Origin

From the Patagonian grasslands to your grill

Red and black Angus raised free on the grasslands of Patagonia and finished 14 days on grain. No chemicals, no genetic modification. Then 15 days of ageing and vacuum packing, so every piece arrives with its full character.

On the bone

The only Argentine beef on the bone in the region.

Grass-fed and natural

No chemicals. 14 days on grain and 15 days of aging.

Unique cuts

Asado banderita and rib rack: whole (13 ribs) or half (7 ribs).

Personal service

An advisor guides every reservation.

Argentine beef. On the bone. With origin. With history.

Learn about the origin

Build your order

What is the occasion?

Tell us the occasion and how many you are; we suggest the order.

Occasion
6

We suggest

  • 2Asado banderita 1 kg

Questions? Talk to your advisor

How it works

  1. 01

    Reserve

    Choose cuts and weights, or build an order by occasion.

  2. 02

    We deliver

    We weigh each piece and deliver it refrigerated on the date you choose.

  3. 03

    Enjoy

    Vacuum-packed, aged 15 days, with your advisor's cooking guide.

We are Malbec

Malbec for the asado

Wines from family wineries in Mendoza, chosen to stand next to the grill.

See the winesMeet the wineries

Questions

How is the meat delivered?

Each piece is vacuum-packed, aged 15 days, and delivered refrigerated to your door on the date you choose.

How long does it keep vacuum-packed?

Refrigerated at 0–4 °C, up to 30 days from packing. Frozen, up to 12 months.

Can I choose the weight?

Yes. Each cut comes in several weights; you choose when reserving.

Hear about new cuts

Available cuts, dates and wine pairings, straight to your inbox.