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

Jedyni w Europie Środkowej

Argentyńska wołowina z kością

Angus z Patagonii, z pastwiska, sezonowany 15 dni. Ograniczona liczba kawałków, w wybranej wadze.

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The selection

Dostępne kawałki

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

  • Tomahawk
    On the bone

    Tomahawk

    Antrykot z całą kością żebra

    Imposing, with deep marbling.

    Pakowane próżniowo · sezonowane 15 dni

    74,90 € / kg
    ok. 89,90 €maks. 98,90 €
    1
  • Asado banderitaTylko w Piantado
    On the bone

    Asado banderita

    Żeberka wołowe, cięcie poprzeczne, 2 cm

    The most Argentine cut of the asado.

    Pakowane próżniowo · sezonowane 15 dni

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

    Costillar de 13

    Costillar de 7 costillas

    Pakowane próżniowo · sezonowane 15 dni

    61,00 € / kg
    ok. 213,50 €maks. 234,90 €
    1

Chłodzona dostawa pod drzwi · termin wybierzesz przy zamówieniu

See the full selection
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

Patagonia, grass-fed

Red and black short-legged Angus, raised on Patagonian grassland and finished 14 days on grain. No chemicals, no genetic modification. Then 15 days of aging and vacuum packing.

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 lot

What is the occasion?

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

Okazja
6

Proponujemy

  • 2Asado banderita 1 kg

Pytania? Porozmawiaj z doradcą

How it works

  1. 01

    Zarezerwuj

    Wybierz kawałki i wagi albo skomponuj zamówienie na okazję.

  2. 02

    Dostarczamy

    Ważymy każdy kawałek i dostarczamy go schłodzony w wybranym terminie.

  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

Jak dostarczacie mięso?

Każdy kawałek jest pakowany próżniowo, sezonowany 15 dni i dostarczany schłodzony pod drzwi w wybranym terminie.

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.

Nowości w ofercie

Dostępne kawałki, terminy i dobór wina prosto na Twoją skrzynkę.