ARGENTINA
THE ORIGINS
From the immense and uncontaminated spaces of Argentina, Bervini brings to your tables one of the best meats in the world!
Argentine meats are considered the best in the world for taste and tenderness. The goodness and peculiarities of Argentine meat can be traced back to the completely natural method with which the beef is reared. Left to live in the wild in the endless pampas, the animals feed exclusively on grass. This type of farming favours the production in the animal of substancesthat contribute to making the meat soft, tasty and healthy.
Argentina is famous for its meat dishes, protagonists of a cuisine made of colours, scents and strong flavours. The immense spaces of the meadows and the excellent quality of the meat are a rich source of inspiration for traditional and innovative recipes.
Argentine meats are considered the best in the world for taste and tenderness. The goodness and peculiarities of Argentine meat can be traced back to the completely natural method with which the beef is reared. Left to live in the wild in the endless pampas, the animals feed exclusively on grass. This type of farming favours the production in the animal of substancesthat contribute to making the meat soft, tasty and healthy.
Argentina is famous for its meat dishes, protagonists of a cuisine made of colours, scents and strong flavours. The immense spaces of the meadows and the excellent quality of the meat are a rich source of inspiration for traditional and innovative recipes.
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ENTRECÔTE
Very fine cut obtained from Argentine beef loin without bone. Thanks to the natural way of rearing in the extensive Argentine pampas, the meat is particularly tender, tasty and with very little fat, it can be of variable thickness and is suitable for many different preparations: grilled, baked or pan-fried. In France, the native land of this preparation, it is often accompanied by sauces of various kinds.
Preparation tips
Conservation method Store between 0-4°C. Consume after careful cooking. Consume within 24 hours of opening. Do not pierce the package.Cooking mode Remove the packaging. Once the package is opened, it is recommended to oxygenate the product for at least 10 minutes so that it regains the typical colour of fresh meat.
Entrecote with mushrooms
Heat garlic and oil in a pan. Add the diced porcini mushrooms and cook for about 15 minutes. Remove the garlic, season with salt and pepper and keep the mushroom sauce warm.
In a well oiled pan, cook the entrecote from rare to well-done (as desired), turning the meat only once.Serve the hot entrecotes with the heated mushroom sauce.
FILLET STEAK
Absolutely softer and most valuable cut. From the lumbar area, the cut involves a muscle almost never trained by the beast, hence its unmistakable tenderness.
Very small in size, it is a single piece that can be divided into three parts, each perfect for different consumptions. It can be used for making steaks, tartare, carpaccio, chateaubriand, tournedos and filets mignon.
Preparation tips
Conservation method Store between 0-4°C. Consume after careful cooking. Consume within 24 hours of opening. Do not pierce the package.Cooking mode Remove the packaging. Once the package is opened, it is recommended to oxygenate the product for at least 10 minutes so that it regains the typical colour of fresh meat.
Fillet in a crust of potatoes
Sprinkle black pepper over the fillet. Wrap the meat with the bacon and place it in an oven dish. Cover the fillet with very thin slices of potato. Make even more layers.
Brush with oil and salt. Bake for about 30 minutes for a medium cooked fillet. Serve hot. 
ROAST-BEEF
Top quality cut, thin and wrapped in a thin strip of fat. It includes all - or almost all - the dorsal area of the animal. If with the bone, it is called rib eye, while without the bone, it provides sirloin steak. Suitable for roasting and for the preparation of the typical English roast beef.
Preparation tips
Conservation method Store between 0-4°C. Consume after careful cooking. Consume within 24 hours of opening. Do not pierce the package.Cooking mode Remove the packaging. Once the package is opened, it is recommended to oxygenate the product for at least 10 minutes so that it regains the typical colour of fresh meat.
English Roast Beef
Tie the piece of meat with kitchen string and season with sage and rosemary. Place the roast-beef in a saucepan; brown on all sides over a high flame in a little oil and sprinkle with wine. Allow to evaporate and continue cooking for about 15-20 minutes.Excellent hot, cut into large slices and served with a sauce made with the bottom of cooking sauce; or cold, cut very thin and season with oil and lemon.
RUMP
A cut of rather fine beef that joins the thigh and sirloin. Low fat, tender and moderately digestible, the rump is extremely versatile in the kitchen: ideal for grilling, in the pan or in the oven, it can also be transformed into quality grinded meat. Less suitable for long cooking (boiled, braised and stewed).
Preparation tips
Conservation method Store between 0-4°C. Consume after careful cooking. Consume within 24 hours of opening. Do not pierce the package.Cooking mode Remove the packaging. Once the package is opened, it is recommended to oxygenate the product for at least 10 minutes so that it regains the typical colour of fresh meat.
Grilled rump and mixed salad
Massage the rump slices with a marinade of oil, salt, thyme and rosemary. Place the meat on the hot grill and cook according to the preferred degree of cooking. Serve with a little flavoured salt and a drizzle of oil.
As a side dish, a mixed salad can be enriched with radishes, spring onions, papayas and soy sprouts.
HAMBURGER
Famous dish of minced and pressed meat. The different types of meat used must create a perfect mix between fat and firm meat in order to obtain the right balance between taste and juiciness.
It is mainly cooked in a frying pan or on the griddle and is eaten in a simple way or inside a sandwich with the addition of tomato, lettuce, cheese and sauces at will.
Preparation tips
Conservation method Store between 0-4°C. Consume after careful cooking. Consume within 24 hours of opening. Do not pierce the package.Cooking mode Remove the packaging. Once the package is opened, it is recommended to oxygenate the product for at least 10 minutes so that it regains the typical colour of fresh meat.
Provola cheese and bacon burger
Cook the hamburger on a very hot griddle. When cooked, place a slice of stretched bacon and a slice of provola cheese on top. Turn off the heat and let it rest until the bacon fat and the cheese have melted.Serve with a fresh mixed salad and cherry tomatoes.
ANGUS
Very tender, juicy and savoury, Angus meat is smooth, compact and with thin filaments of fat which, once dissolved in the cooking process, release an intense aroma and enhance its softness. Rich in precious nutrients, 100 grams of Angus provide only 124 kcal (82% protein and 18% fat). A delicious and genuine dish. Simple cooking methods (pan, plate, grill) are the best way to enhance and appreciate the noble qualities of the product.
Preparation tips
Conservation method Store between 0-4°C. Consume after careful cooking. Consume within 24 hours of opening. Do not pierce the package.Cooking mode Remove the packaging. Once the package is opened, it is recommended to oxygenate the product for at least 10 minutes so that it regains the typical colour of fresh meat.
Sliced angus with balsamic vinegar
Prepare the reduction of balsamic vinegar by cooking it in a saucepan over low heat with cloves, juniper berries and a cinnamon stick. Cook until the sauce has reduced its volume by half. Place the meat on a very hot steak pot for 2-3 minutes on each side. Salt and pepper.Serve the meat on a bed of fresh salad or rocket, sprinkled with balsamic vinegar reduction.
URUGUAYUruguay produces a meat that, among other countries in South America, is distinguished by quality. The excellence of the product is based on the type of farming. The animals, in fact, live in the open air in total harmony with the environment. The result is a meat with a refined taste, high nutritional value, guarantee of origin and authenticity. Uruguayan meat is rich in Omega 3, Vitamin E (antioxidants) and has low fat levels.
BRAZILBrazil, the world leading beef exporter, is increasingly highlighted by the quality of its meat. A tender and tasty meat obtained through production systems in temperate, tropical pastures and intensive systems that produce the most distinct quality specifications.
The healthy and natural diet of the animals guarantees the authenticity and safety of the meat and the preservation of the environment.
USAAmerican meat is famous for its high level of marbling, i.e. the uniform spread of fat. This particular characteristic makes the meat soft, juicy and with a strong and tasty taste.
Cattle are reared in a totally natural way and fed on a maize-based vegetarian diet without the use of supplementary hormones, growth promoters or additives.
Cattle are reared in a totally natural way and fed on a maize-based vegetarian diet without the use of supplementary hormones, growth promoters or additives.
NEW ZEALANDNew Zealand meat is internationally recognized for its high quality, tenderness and delicious taste.
The animals grow in an exceptional environment: in the open air, on rich and abundant pastures overlooking the Pacific Ocean and with a mild and constant climate all year round. They are also subject to regular and very strict quality controls. The result is a lean, nutritionally rich and high quality meat.
AUSTRALIAAustralia is known throughout the world to export high quality beef: very aromatic, tasty and with a well-defined fat part. Tender and juicy thanks to the thin fibres and a high level of marbling. The cattle are reared with a production system that is based on natural foods such as grass from pastures. The most prized and renowned Australian meats are Black Angus and the highly prized Wagyu.
PARAGUAYParaguay is one of the world leading beef exporters.
The excellence of Paraguayan meat is based on the type of farming. The animals, in fact, live in the open air in total harmony with the environment.
The meat is known for its marbled appearance, excellent tenderness and flavour characteristics, unbeatable taste and quality.
The excellence of Paraguayan meat is based on the type of farming. The animals, in fact, live in the open air in total harmony with the environment.
The meat is known for its marbled appearance, excellent tenderness and flavour characteristics, unbeatable taste and quality.
CANADACanada, one of the world's leading beef producers, selects the best breeds and raises them in a pristine natural environment to provide the market with healthy, high-quality beef.
Canada's cool climate is an optimal habitat for animals. Canadian meat is known for its marbled appearance, excellent tenderness and flavour characteristics, unbeatable taste and quality.
Canada's cool climate is an optimal habitat for animals. Canadian meat is known for its marbled appearance, excellent tenderness and flavour characteristics, unbeatable taste and quality.
JAPANKobe beef is a Japanese delicacy obtained from wagyu, a black mantle cattle of the Tajima breed.
Kobe meat is tender, very tasty and has an excellent taste. The merit lies in the marbling of the meat, which has a high percentage of fat distributed evenly.
The registered trademark and the strict parameters imposed to define "Kobe's" meat, have made it a precious niche product, renowned, expensive and sought after throughout the world.