{"title":"Cortes de Argentina\/Nicaragua\/Australia - World Meats","description":"","products":[{"product_id":"usda-choice-beef-tomahawk-steak-1-piece-approx-2-8-lb","title":"Tomahawk — Nicaragua Grass-Fed","description":"\u003cp\u003e\u003cstrong\u003eTOMAHAWK\u003c\/strong\u003e\u003cbr\u003e\u003cem\u003eAlso known as: Chuletón, Bife Ancho con Hueso, Cowboy Steak\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eA ribeye with the entire rib bone left on, frenched and exposed. It is the most theatrical cut there is and also one of the noblest: the bone regulates the heat and keeps the meat juicy far longer. One piece feeds two hungry people.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSOURCING\u003c\/strong\u003e\u003cbr\u003eSelected from Nicaragua for its pasture-raised cattle, which yields a firmer, more characterful steak than commodity grain-fed beef.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROFILE\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eTenderness: 🥩🥩🥩🥩🥩 (Maximum)\u003c\/li\u003e\n\u003cli\u003eFlavor: 🥩🥩🥩🥩🥩 (Maximum)\u003c\/li\u003e\n\u003cli\u003eFat: 🥩🥩🥩🥩 (High)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eRECOMMENDED COOKING METHODS\u003c\/strong\u003e\u003cbr\u003eReverse Sear | Open Fire Grill | Cast Iron Skillet\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE GRILL MASTER'S TAKE\u003c\/strong\u003e\u003cbr\u003eWhy we curated this cut: it is the centerpiece. Nobody forgets the meal where a tomahawk came to the table. Sear hard, then move to indirect heat, and rest it — ten minutes, no exceptions.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePRO-TIPS\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe method:\u003c\/strong\u003e hard sear first, then indirect heat until it reaches temperature.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe rest:\u003c\/strong\u003e ten full minutes. Cutting early loses everything you just built.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe serve:\u003c\/strong\u003e slice off the bone, then across the grain, and bring the bone to the table.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eHOW OUR WEIGHTS \u0026amp; PRICING WORK\u003c\/strong\u003e\u003cbr\u003eEvery piece is unique, so we sell by weight range at a closed price. The price you see is the price you pay — no adjustments, no surprises on your invoice. Your piece will fall within the range shown on the size you choose.\u003c\/p\u003e","brand":"Asado Collective","offers":[{"title":"Small · 2.40–3.01 lb","offer_id":55137580712215,"sku":"AC-B-TOM-S","price":34.0,"currency_code":"USD","in_stock":true},{"title":"Large · 3.06–3.51 lb","offer_id":55137580744983,"sku":"AC-B-TOM-L","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0977\/8469\/3015\/files\/Toma_Nica_con_fondo.png?v=1789920073"},{"product_id":"nicaragua-outside-skirt-steak-2-piece-approx-3-lb","title":"Entraña Fina \/ Outside Skirt — Nicaragua Grass-Fed","description":"\u003cp\u003e\u003cstrong\u003eENTRAÑA FINA (OUTSIDE SKIRT)\u003c\/strong\u003e\u003cbr\u003e\u003cem\u003eAlso known as: Skirt Steak, Fajita, Arrachera\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eLong, flat and thin, with an open grain that soaks up a marinade in minutes. This is the cut of fast flavor: three minutes a side over a hot fire and it is done.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSOURCING\u003c\/strong\u003e\u003cbr\u003eSelected from Nicaragua for its pasture-raised cattle. Grass-fed skirt carries a firmer bite and a deeper, more mineral flavor than commodity grain-fed beef — closer to what the cut tastes like in Argentina. We choose the origin ourselves rather than taking whatever the distributor sends.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROFILE\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eTenderness: 🥩🥩🥩 (Medium)\u003c\/li\u003e\n\u003cli\u003eFlavor: 🥩🥩🥩🥩🥩 (Maximum)\u003c\/li\u003e\n\u003cli\u003eFat: 🥩🥩 (Low-Medium)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eRECOMMENDED COOKING METHODS\u003c\/strong\u003e\u003cbr\u003eOpen Fire Grill | Cast Iron Skillet | Plancha\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE GRILL MASTER'S TAKE\u003c\/strong\u003e\u003cbr\u003eWhy we curated this cut: leaner and more assertive than the Angus version. If you like your entraña with real chew and a flavor that stands up to chimichurri, this is the one.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePRO-TIPS\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe marinade:\u003c\/strong\u003e being grass-fed and lean, it benefits from an hour in oil, garlic and herbs.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe fire:\u003c\/strong\u003e as hot as possible, and short. Speed is everything.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe slice:\u003c\/strong\u003e always against the grain, thin.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eHOW OUR WEIGHTS \u0026amp; PRICING WORK\u003c\/strong\u003e\u003cbr\u003eEvery piece is unique, so we sell by weight range at a closed price. The price you see is the price you pay — no adjustments, no surprises on your invoice. Your piece will fall within the range shown on the size you choose.\u003c\/p\u003e","brand":"Asado Collective","offers":[{"title":"Small · 1.89–2.26 lb","offer_id":67710136910103,"sku":"AC-B-ENN-S","price":27.0,"currency_code":"USD","in_stock":true},{"title":"Medium · 2.30–2.79 lb","offer_id":55137616396567,"sku":"AC-B-ENN-M","price":32.0,"currency_code":"USD","in_stock":true},{"title":"Large · 2.85–3.31 lb","offer_id":67710136942871,"sku":"AC-B-ENN-L","price":38.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0977\/8469\/3015\/files\/Outside_Nica_con_fondo.png?v=1789919952"},{"product_id":"outside-skirt-argentina","title":"Entraña Fina \/ Outside Skirt — Argentina","description":"\u003cp\u003e\u003cstrong\u003eENTRAÑA FINA ARGENTINA (OUTSIDE SKIRT)\u003c\/strong\u003e\u003cbr\u003e\u003cem\u003eAlso known as: Skirt Steak, Arrachera, Fajita\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eThe cut every Argentine orders first at the parrilla. Thin, loose-grained and packed with flavor, it goes from fire to board in minutes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSOURCING\u003c\/strong\u003e\u003cbr\u003eImported from Argentina, the country that built its food culture around the asado. This is the beef Argentine families in Miami grow up with and rarely find here — and the reason Asado Collective exists.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROFILE\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eTenderness: 🥩🥩🥩 (Medium)\u003c\/li\u003e\n\u003cli\u003eFlavor: 🥩🥩🥩🥩🥩 (Maximum)\u003c\/li\u003e\n\u003cli\u003eFat: 🥩🥩🥩 (Medium)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eRECOMMENDED COOKING METHODS\u003c\/strong\u003e\u003cbr\u003eOpen Fire Grill | Cast Iron Skillet | Plancha\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE GRILL MASTER'S TAKE\u003c\/strong\u003e\u003cbr\u003eIf you only try one Argentine cut, make it this one. It is the benchmark against which every other entraña is measured.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePRO-TIPS\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe salt:\u003c\/strong\u003e coarse salt only, right before it hits the grill.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe fire:\u003c\/strong\u003e very hot and short — 3 to 4 minutes per side.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe slice:\u003c\/strong\u003e always against the grain, in thin strips.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eHOW OUR WEIGHTS \u0026amp; PRICING WORK\u003c\/strong\u003e\u003cbr\u003eEvery piece is unique, so we sell by weight range at a closed price. The price you see is the price you pay — no adjustments, no surprises on your invoice. Your piece will fall within the range shown on the size you choose.\u003c\/p\u003e","brand":"Asado Collective","offers":[{"title":"Petite · 1.47 lb","offer_id":67614902321431,"sku":"AC-B-ENA-P","price":23.0,"currency_code":"USD","in_stock":false},{"title":"Small · 1.71–1.98 lb","offer_id":67614902354199,"sku":"AC-B-ENA-S","price":29.0,"currency_code":"USD","in_stock":true},{"title":"Medium · 2.02–2.26 lb","offer_id":67614902386967,"sku":"AC-B-ENA-M","price":33.0,"currency_code":"USD","in_stock":true},{"title":"Large · 2.46–3.04 lb","offer_id":67614902419735,"sku":"AC-B-ENA-L","price":42.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0977\/8469\/3015\/files\/42.png?v=1792429392"},{"product_id":"ribeye-argentina","title":"Ojo de Bife \/ Ribeye Roast — Argentina","description":"\u003cp\u003e\u003cstrong\u003eOJO DE BIFE ARGENTINO (RIBEYE ROAST)\u003c\/strong\u003e\u003cbr\u003e\u003cem\u003eAlso known as: Rib Eye, Bife Ancho, Prime Rib Roast\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eA whole ribeye piece, generously marbled and built for a crowd. One piece comfortably feeds 4 to 5 people — cook it whole and carve at the table, or cut your own thick steaks.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSOURCING\u003c\/strong\u003e\u003cbr\u003eImported from Argentina, the country that built its food culture around the asado. This is the beef Argentine families in Miami grow up with and rarely find here — and the reason Asado Collective exists.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROFILE\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eTenderness: 🥩🥩🥩🥩 (High)\u003c\/li\u003e\n\u003cli\u003eFlavor: 🥩🥩🥩🥩🥩 (Maximum)\u003c\/li\u003e\n\u003cli\u003eFat: 🥩🥩🥩🥩 (High)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eRECOMMENDED COOKING METHODS\u003c\/strong\u003e\u003cbr\u003eOpen Fire Grill | Reverse Sear | Oven Roast\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE GRILL MASTER'S TAKE\u003c\/strong\u003e\u003cbr\u003eSteakhouse ribeye in Miami easily runs $50 a person. This piece puts the same experience on your own grill for a fraction of that.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePRO-TIPS\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhole or steaks:\u003c\/strong\u003e for a crowd, grill it whole over indirect heat; for steaks, cut 1.5 inch thick.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThaw right:\u003c\/strong\u003e thaw in the fridge 24–48 hours, then let it rest out of the fridge 40 minutes before cooking.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRest:\u003c\/strong\u003e 10 minutes on the board before carving.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eHOW OUR WEIGHTS \u0026amp; PRICING WORK\u003c\/strong\u003e\u003cbr\u003eEvery piece is unique, so we sell by weight range at a closed price. The price you see is the price you pay — no adjustments, no surprises on your invoice. Your piece will fall within the range shown on the size you choose.\u003c\/p\u003e","brand":"Asado Collective","offers":[{"title":"Small · 3.65–4.73 lb","offer_id":67614903075095,"sku":"AC-B-RBA-S","price":70.0,"currency_code":"USD","in_stock":true},{"title":"Medium · 5.13–5.38 lb","offer_id":67614903107863,"sku":"AC-B-RBA-M","price":88.0,"currency_code":"USD","in_stock":true},{"title":"Large · 5.65–6.56 lb","offer_id":67614903140631,"sku":"AC-B-RBA-L","price":101.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0977\/8469\/3015\/files\/36.png?v=1792429163"},{"product_id":"vacio-estilo-argentino-flap-meat-argentinian-style","title":"Vacío \/ Whole Flank — Argentina","description":"\u003cp\u003e\u003cstrong\u003eVACÍO ARGENTINO (FLAP MEAT)\u003c\/strong\u003e\u003cbr\u003e\u003cem\u003eAlso known as: Bavette, Flap, Flank (Argentine style)\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eThe soul of the Argentine asado: a large, juicy piece with its natural fat layer, cooked slowly until the outside crisps and the inside stays tender. A full piece serves a big family table.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSOURCING\u003c\/strong\u003e\u003cbr\u003eImported from Argentina, the country that built its food culture around the asado. This is the beef Argentine families in Miami grow up with and rarely find here — and the reason Asado Collective exists.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROFILE\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eTenderness: 🥩🥩🥩 (Medium)\u003c\/li\u003e\n\u003cli\u003eFlavor: 🥩🥩🥩🥩🥩 (Maximum)\u003c\/li\u003e\n\u003cli\u003eFat: 🥩🥩🥩🥩 (High)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eRECOMMENDED COOKING METHODS\u003c\/strong\u003e\u003cbr\u003eOpen Fire Grill (low and slow) | Smoker\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE GRILL MASTER'S TAKE\u003c\/strong\u003e\u003cbr\u003eThis is how vacío is meant to be: a whole, untrimmed piece, the way it is cut in Buenos Aires butcher shops.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePRO-TIPS\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe fat side:\u003c\/strong\u003e start fat-side down over gentle heat so it renders.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTime:\u003c\/strong\u003e plan on 1.5 to 2 hours for a whole piece — no rushing.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe flip:\u003c\/strong\u003e turn it only once, when the fat is golden and crisp.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eHOW OUR WEIGHTS \u0026amp; PRICING WORK\u003c\/strong\u003e\u003cbr\u003eEvery piece is unique, so we sell by weight range at a closed price. The price you see is the price you pay — no adjustments, no surprises on your invoice. Your piece will fall within the range shown on the size you choose.\u003c\/p\u003e","brand":"Asado Collective","offers":[{"title":"Small · 6.77–7.77 lb","offer_id":67614903664919,"sku":"AC-B-VAA-S","price":89.0,"currency_code":"USD","in_stock":true},{"title":"Medium · 8.40–9.45 lb","offer_id":67614903697687,"sku":"AC-B-VAA-M","price":109.0,"currency_code":"USD","in_stock":true},{"title":"Large · 10.42 lb","offer_id":67614903730455,"sku":"AC-B-VAA-L","price":127.0,"currency_code":"USD","in_stock":true},{"title":"XL · 12.38 lb","offer_id":67614903763223,"sku":"AC-B-VAA-XL","price":151.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0977\/8469\/3015\/files\/IMG_8761.jpg?v=1792428984"},{"product_id":"picana-picanha-argentina","title":"Picaña \/ Picanha — Argentina","description":"\u003cp\u003e\u003cstrong\u003ePICAÑA ARGENTINA (TOP SIRLOIN CAP)\u003c\/strong\u003e\u003cbr\u003e\u003cem\u003eAlso known as: Picanha, Tapa de Cuadril, Coulotte, Rump Cap\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eTender, beefy and crowned by a thick fat cap that bastes the meat as it cooks. Grill it whole or slice it into thick steaks for skewers.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSOURCING\u003c\/strong\u003e\u003cbr\u003eImported from Argentina, the country that built its food culture around the asado. This is the beef Argentine families in Miami grow up with and rarely find here — and the reason Asado Collective exists.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROFILE\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eTenderness: 🥩🥩🥩🥩 (High)\u003c\/li\u003e\n\u003cli\u003eFlavor: 🥩🥩🥩🥩 (High)\u003c\/li\u003e\n\u003cli\u003eFat: 🥩🥩🥩🥩 (High)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eRECOMMENDED COOKING METHODS\u003c\/strong\u003e\u003cbr\u003eOpen Fire Grill | Rotisserie Skewer | Reverse Sear\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE GRILL MASTER'S TAKE\u003c\/strong\u003e\u003cbr\u003eThe fat cap is the point — leave it on. It is what makes picaña juicy and is the reason this cut wins over everyone at the table.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePRO-TIPS\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cstrong\u003eScore the fat:\u003c\/strong\u003e cut a shallow crosshatch so it renders evenly.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCut with the grain:\u003c\/strong\u003e slice into steaks along the grain, then carve them against it.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSalt:\u003c\/strong\u003e coarse salt only, generously.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eHOW OUR WEIGHTS \u0026amp; PRICING WORK\u003c\/strong\u003e\u003cbr\u003eEvery piece is unique, so we sell by weight range at a closed price. The price you see is the price you pay — no adjustments, no surprises on your invoice. Your piece will fall within the range shown on the size you choose.\u003c\/p\u003e","brand":"Asado Collective","offers":[{"title":"Small · 2.59 lb","offer_id":67614904451351,"sku":"AC-B-PIA-S","price":34.0,"currency_code":"USD","in_stock":false},{"title":"Medium · 3.55–3.94 lb","offer_id":67614904484119,"sku":"AC-B-PIA-M","price":48.0,"currency_code":"USD","in_stock":true},{"title":"Large · 4.15–4.78 lb","offer_id":67614904516887,"sku":"AC-B-PIA-L","price":58.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0977\/8469\/3015\/files\/44.png?v=1792429102"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0977\/8469\/3015\/collections\/OutsideSkirtArgentino.png?v=1789592513","url":"https:\/\/asadocollective.com\/collections\/collective-select.oembed","provider":"Asado Collective","version":"1.0","type":"link"}