Fresh Markets

Argentinian Reserve

New & Exclusive!

Experience Authentic Asado

Carefully curated and sourced from the picturesque hills of Argentina, The Fresh Market brings you the perfect ingredients for authentic asado – a cultural tradition akin to barbecue in the United States. Asado is not just a passion among Argentinians, it’s a way of life that centers around the preparation of grilled meat and enjoying good food with loved ones. This lifestyle has elevated Argentinian grilling and transformed its cuisine into art.

Grass-Fed Flavor

Grazing on 750,000 square kilometers of grassland in the temperate climate of Las Pampas, Argentina, this beef comes from the pure British-bred cows who have a happy and healthier free-range lifestyle. This results in lean, tender meat that is packed with flavor and free of growth hormones.

The Cuts Our Argentinian Reserve collection features five special cuts that are ready to season and cook in your own kitchen or backyard.

TFM Argentinian Reserve New York Strip Steak
Bife de Chorizo (NY Strip)

These popular, slightly cylindrical, cuts come from the short loin––just like New York strips. Their intense flavor is derived from a generous layer of fat that cooks into the meat when grilled properly.

Cook medium-rare.

TFM Argentinian Reserve Beef Ribeye
Ojo de Bife (Ribeye)

Taken from the best of the rib section, these cuts are thick and hearty. Renowned for beautiful marbling, tender texture and immense juiciness, Ojos de Bife gives you the quintessential “melt-in-your-mouth experience.”

Cook medium-rare to medium.

TFM Argentinian Reserve Beef Tri-Tip
Colita de Cuadril (Tri-Tip)

Cut from the triangular-shaped tip of the beef sirloin, Colitas de Caudril are lauded for their beautiful marbling and bold beef flavor. Their versatility allows them to shine in variety of dishes, from grilling to roasting.

Cook medium-rare to medium.

TFM Argentinian Reserve Beef Tenderloin
Medallón de Lomo (Beef Tenderloin)

These premium boneless cuts come from the area beneath a cow's ribs and are celebrated for their delicate texture and mild flavor. Enjoy with simply seasoning to highlight the meat’s natural qualities.

Cook medium-rare.

TFM Argentinian Reserve Beef Rump Cap
Picaña (Top Sirloin Cap)

Taken from the top of the rump, these cuts feature a thick layer of fat that infuse the meat with a smoky flavor when cooked over an open flame. Like the Lomo, Picaña tastes best when seasoned simply. See grilling tips below!

Cook medium-rare to medium

Argentinian Reserve Logo

Signature Accompaniments

In addition to exceptional cuts of beef, we curated three new products that make the perfect asado accompaniments. Our mouthwatering Chimichurri makes the perfect sauce or marinade for your asado menu, while our new Argentinian Reserve Extra Virgin Olive Oil is ideal for finishing and dressings. And, of course, no asado would be complete without our Special Edition Argentinian Reserve Malbec.

TFM Argentinian Reserve Chimichurri
Argentinian Reserve Chimichurri

Aged for flavor and crafted with a blend of garlic, vinegar and olive oil—along with fresh herbs like parsley and oregano—our chimichurri features a thick texture that’s perfect for dipping. To use as a marinade, just add olive oil.

TFM Argentinian Reserve Extra Virgin Olive Oil
Argentinian Reserve Olive Oil

A fusion of the finest olive varieties grown at high altitudes in the Famatina and Velasco Mountain ranges, this oil boasts intense aromas of fresh fruit and spices, with a touch of sweetness. Delicious for drizzling on salads and appetizers.

Argentinian Reserve Malbec 2022
Special Edition Argentinian Reserve Malbec

Created exclusively for The Fresh Market by renowned winemaker, Karim Mussi, this 100% malbec reflects the identity of the Uco Valley with its intense color and floral aromas. Fresh and juicy on the palate, our Special Edition wine is elegant and full-bodied with soft tannins.

Picaña (Top Sirloin Cap) Grilling Tips

Because Picaña is a lean cut of meat, we recommend cooking it as a whole roast or cutting into steaks and grilling. And because of the inherent flavor, we suggest simple salt and pepper seasoning.

To roast it whole, we recommend a two-step method of stovetop and then oven: Preheat your oven to 325°F. On your stove, place the roast in a cold cast iron pan fat-side down, turn the heat to medium-high and cook for 5 minutes, rendering the fat and searing. Turn it over and transfer to the oven. Roast for 25-30 minutes or until the internal temperature reaches 120°F for medium rare. Let it rest for 10 minutes before slicing.

You can also portion your top sirloin cap into individual steaks and grill it as whole steaks or skewered:

  • Steaks can be seasoned, placed directly on a hot grill over high heat and grilled to desired temperature like you would a sirloin steak.
  • The traditional churrascaria method of grilling picanha is to slice it into 1 ½-in thick steaks and then skewer them end-to-end on a large metal skewer, bending them into a C-shape. Season with your favorite seasoning and grill over medium, indirect heat for about 20 to 25 minutes, turning every 5 minutes to ensure even cooking.

Whatever method you end up choosing, don’t skip the fat! We recommend keeping at least ½-inch of fat cap on the Top Sirloin Cap when roasting or grilling. Fat = flavor!