A classic cut in Argentina, whose name comes from the words 'matar' and 'hambre', literally translating to 'kill hunger'. It got its name as it cooks quickly and it's what Argentinians have first in an Asado as the rest of the meats cook. In English it's generally known as Flank Steak.
This cut is taken from between the ribs and the skin of the cow - though matambre can also come from pork.
Back in Argentina it sometimes cooked as just steak but in general it's stuffed and rolled up as 'matambre relleno'.
Argentinian grass-fed cows.
Grill / Pan Fry
This product has been frozen. Why? It can be kept in the freezer for the duration of its shelf life.
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