NESTOR TOMASELLO SRL Claimed
MEAT EXPORTER / CHINA REG. NO. CARG01012403130007 / | Establishment No.: 5400 FRIGORIFICO TOMASELLO. ARGENTINA.
“From a neighborhood butcher shop to a butcher shop for the world” A family business with 58 years in the meat market in constant growth, always prioritizing quality without losing the culture of its origins and traditions.
We continue to grow and expand our production circuit.
The constant concern for the quality and health of the products produced has led us to invest in technology and human capital.
We select the best animals, cut them up using the most modern technology and distribute them while maintaining freshness.
Fully ecological plant enabled for the domestic and international market.
There is no slaughtering, only cutting, portioning and packaging of the cuts for our clients, so only four to five liters of water are used per half carcass.
Our meats are dedicated to those special moments that deserve to be accompanied by premium flavors.
We guarantee the highest quality of our products to satisfy the needs of demanding consumers!
We present the BBBR of Argentine Beef
Good, Pretty, Cheap, and Delicious: Three alternative recipes to celebrate with the family.
We're giving you three great tips to help you make traditional Christmas and New Year's dishes that are Good, Beautiful, Cheap, and Delicious (BBBR). We're always looking for a good value for money, while maintaining the classic excellence and tenderness of Argentine beef during the holidays.
Traditional dishes such as vitel toné, stuffed matambre, and asado are a must on every Argentine holiday table.
That's why we're giving you three great tips to help you cook these dishes to the "BBBR" of Argentine Beef.
Let's start with the classic "rolled matambre." A matambre, but without the matambre. This time, a great tip is to replace it with a more affordable, and even lesser-known, cut: the azotillo (also often called the "false matambre"). It's a cut from the forequarter, near the neck. It's similar but different. It has a similar texture but is usually a little thicker, so it requires a longer cooking time. Why not a stuffed azotillo for Christmas?
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Export / Sales Email : tomasello.ar@meatfoods.ws
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Sales Director and Export Department
NESTOR TOMASELLO SRL
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We present the BBBR of Argentine Beef
Good, Pretty, Cheap, and Delicious: Three alternative recipes to celebrate with the family.
We're giving you three great tips to help you make traditional Christmas and New Year's dishes that are Good, Beautiful, Cheap, and Delicious (BBBR). We're always looking for a good value for money, while maintaining the classic excellence and tenderness of Argentine beef during the holidays.
Traditional dishes such as vitel toné, stuffed matambre, and asado are a must on every Argentine holiday table.
That's why we're giving you three great tips to help you cook these dishes to the "BBBR" of Argentine Beef.
Let's start with the classic "rolled matambre." A matambre, but without the matambre. This time, a great tip is to replace it with a more affordable, and even lesser-known, cut: the azotillo (also often called the "false matambre"). It's a cut from the forequarter, near the neck. It's similar but different. It has a similar texture but is usually a little thicker, so it requires a longer cooking time. Why not a stuffed azotillo for Christmas?
And from matambre, or rather, azotillo, we move on to the classic vittel toné. This dish is a super classic for Christmas and New Year's celebrations. Let's leave aside the traditional peceto. Would you like to try it with popcorn or turtle?
Beef Quality
These cuts are usually much more economical and fit our "BBBR" guidelines. The palomita (small round) is located on the inside and front of the shoulder. The tortuguita (small round) is the innermost part that covers the square. As the name suggests, it resembles a small turtle, curvy and flat. Both cuts require the classic searing process in a pot and then the boiling time required by the traditional vitel toné recipe.
And finally, the inevitable Argentine barbecue! What if you try something new on the grill this year?
It's not a question of throwing any cut of meat on the grill, but during the holidays, you can try different cuts. We suggest some lesser-known ones, such as the marucha, the arañita, and the boneless flank. These are cuts that fit what we call "Good, Beautiful, Cheap, and Delicious." Different textures and flavors while maintaining the classic taste of Argentine beef.
Don't forget to pair them with the classic chimichurri sauce for the marucha and arañita, and a good Creole sauce for the boneless flank steak. And "a round of applause for the griller."
Finally, don't forget to accompany your holiday table with a fresh vegetable salad or Russian salad.
Are you hungry yet? These three tips will surely whet your imagination to choose different, innovative, good, beautiful, affordable, and delicious cuts with the best meat in the world: Argentine be
Our logistic
We are present in several countries around the world.
