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The name comes from the Spanish verb “empenar,” which, loosely translated, means to “wrap something in bread.” Empanadas are made by folding dough over a filling, which usually consists of some type of protein, such as beef, chicken, or cheese, and/or vegetables, like diced potatoes, corn, and carrots. Then they’re either baked or fried and served with a variety of dipping sauces.

Ribeye steak is a cut out meat taken from the cow’s beef rib. Renowned for its luxurious flavour, tender texture, and unparalleled juiciness. Its rich marbling and buttery mouthfeel make it a cut that delivers an exceptional eating experience every time.

The tomahawk steak is basically a ribeye steak with about five inches of rib bone left intact. The bone adds additional flavour depending on how it is prepared. The long bone also gives the steak its signature look.

Striploin steak, also known as a New York strip, top loin, or sirloin steak, is a highly desired cut of beef known for its tenderness, flavour, and versatility. This luscious cut comes from the short loin of a cow. It’s one of the least worked muscles, meaning it boasts a superbly tender texture.

Beef tenderloin is cut from the loin of a cow. Because the muscle is not weight-bearing, it contains less connective tissue, which makes it tender. Several steaks are actually cut from this region, including the filet mignon.

The porterhouse combines the tender filet mignon with the meaty-flavoured New York strip, so it’s a large cut of bone-in meat.

The word OP simply means Oven Prepared. This cut, also known as Standing Rib Roast comes from the rib section of a steer, which is between the chuck roll and striploin.

Dry aged beef is aged in an open-air environment, with conditions such as temperature and humidity carefully controlled to produce a complex product that’s perfectly safe to eat. Over time, the natural enzymes within the meat start breaking down and tenderising the muscle and connective tissue. At the same time, the meat is essentially dehydrating, causing a significant concentration in the flavour. Dry aging results in a steak that is remarkably tender, earthy, and nutty, with unique depth and richness .

Wet aged beef is a modern technique where steak is placed in vacuum-sealed bags and aged with the steak’s natural juices locked in tight. The beef is still kept in a heavily regulated environment, with special attention paid to temperature. Wet ageing is designed to allow the steaks' innate enzymes to break down and tenderise the meat. There is no moisture loss with wet aging; instead, the steak sits in its own juices, resulting in meat that’s tender, sweet, juicy, and perfectly robust.

This traditional Argentine cooking technique is much more than just grilling meat. It’s an art form that requires skill and patience. The technique involves cooking meat over a wood fire, a method that imparts a distinct smoky flavour impossible to replicate with other grilling methods. The cooking process also ensures that the meat is tender, juicy, and full of flavour. A meticulous meat preparation process sets Asado apart from other grilling methods. It is also a healthier grilling option. Cooking over open flames diminishes the need for seed oils for cooking. Additionally, the use of natural wood instead of charcoal or gas contributes to a healthier cooking environment.