{"title":"Bifes y Steaks \/ Steaks","description":"\u003cp\u003eIndividual steaks, ready for the fire. Ribeye, NY Strip and Tomahawk in USDA Prime and pasture-raised. Sold by the piece or by the pack.\u003c\/p\u003e","products":[{"product_id":"usda-prime-ribeye-2-pieces-1-2-thickness-approx-2-lb","title":"Ojo de Bife \/ Ribeye — USDA Prime","description":"\u003cp\u003e\u003cstrong\u003eOJO DE BIFE (RIBEYE)\u003c\/strong\u003e\u003cbr\u003e\u003cem\u003eAlso known as: Bife Ancho, Rib Steak\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eThe most marbled cut on the animal, and for that reason the most forgiving: the intramuscular fat renders as it cooks and keeps the steak from drying out. USDA Prime is the top 12% of American beef — the difference against Choice shows in the first bite.\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: 🥩🥩🥩🥩🥩 (Maximum)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eRECOMMENDED COOKING METHODS\u003c\/strong\u003e\u003cbr\u003eOpen Fire Grill | Cast Iron Skillet | Reverse Sear\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE GRILL MASTER'S TAKE\u003c\/strong\u003e\u003cbr\u003eWhy we curated this cut: coarse salt, hot fire, three minutes a side, rest. It needs nothing else. When you want a steak to speak for itself, 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 salt:\u003c\/strong\u003e coarse salt only, and only right before it hits the fire.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe temperature:\u003c\/strong\u003e medium-rare. The fat needs heat to render, but not time.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe rest:\u003c\/strong\u003e five minutes off the heat before cutting, always.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eHOW OUR PACKS WORK\u003c\/strong\u003e\u003cbr\u003eSold in vacuum-sealed packs at a closed price. The price you see is the price you pay — no adjustments, no surprises on your invoice.\u003c\/p\u003e","brand":"Asado Collective","offers":[{"title":"Regular · 0.80–1.14 lb","offer_id":55137579860247,"sku":"AC-B-RIB-R","price":23.0,"currency_code":"USD","in_stock":true},{"title":"Thick · 1.15–1.47 lb","offer_id":67614888493335,"sku":"AC-B-RIB-T","price":27.0,"currency_code":"USD","in_stock":true},{"title":"XL · 1.80–2.11 lb","offer_id":55137579893015,"sku":"AC-B-RIB-XL","price":42.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0977\/8469\/3015\/files\/39.png?v=1792429278"},{"product_id":"usda-prime-beef-ny-strip-steak-2-pieces-1-thickness-approx-1-8-lb","title":"Bife Angosto \/ NY Strip — USDA Prime","description":"\u003cp\u003e\u003cstrong\u003eBIFE ANGOSTO (NY STRIP)\u003c\/strong\u003e\u003cbr\u003e\u003cem\u003eAlso known as: Bife de Chorizo, Strip Steak, Kansas City Strip\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eThe exact balance between tenderness and flavor. Less fat than a ribeye, more character than a tenderloin, with that lateral fat cap you should brown on its edge before laying the steak down. In Argentina we call it bife de chorizo — it has nothing to do with the sausage.\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: 🥩🥩🥩 (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\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE GRILL MASTER'S TAKE\u003c\/strong\u003e\u003cbr\u003eWhy we curated this cut: it is the steak that rewards technique. Enough marbling to stay juicy, enough structure to give you a real crust, and a fat cap that turns into the best bite on the plate if you render it properly.\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 cap:\u003c\/strong\u003e stand the steak on its edge first and render it until golden.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe thickness:\u003c\/strong\u003e one inch is where this cut performs best.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe temperature:\u003c\/strong\u003e medium-rare, then rest five minutes.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eHOW OUR PACKS WORK\u003c\/strong\u003e\u003cbr\u003eSold in vacuum-sealed packs at a closed price. The price you see is the price you pay — no adjustments, no surprises on your invoice.\u003c\/p\u003e","brand":"Asado Collective","offers":[{"title":"1 piece · 1.70 lb","offer_id":55137579958551,"sku":"AC-B-NYS-1P","price":31.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0977\/8469\/3015\/files\/NY_con_fondo_2.png?v=1789919844"},{"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":"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"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0977\/8469\/3015\/collections\/premium_beef_meat_2K_20260910122829.jpg?v=1789308563","url":"https:\/\/asadocollective.com\/collections\/grill-ready.oembed","provider":"Asado Collective","version":"1.0","type":"link"}