88% stewing & slow-cooking cuts
| Cut | Net weight |
|---|---|
| Ribeye · premium | 1,200 kg |
| Striploin · premium | 1,200 kg |
| Tenderloin · premium | 480 kg |
| Chuck / shoulder · stewing | 12,000 kg |
| Shin / shank · slow cooking | 9,120 kg |
| Total · 5 cuts | 24,000 kg |
Argentina · Premium Beef · Global B2B Supply
Argentine beef sourcing.
Middle East & Asia.
Argentine beef sourcing for importers, distributors and foodservice buyers in the Middle East and Asia. Combine premium and stewing cuts in a 40-foot reefer with 24 tonnes net across five cuts. Consumer cuts and packing follow the agreed buyer specification; prices and availability are set weekly. Request FOB or CIF terms for your named port.
Argentina
40-foot Reefer
24 Metric Tons
5 Selected Cuts
One container.
Five cuts.
Minimum order: one 40-foot refrigerated container with 24 metric tonnes net of beef, allocated across five cuts. Combine three premium cuts with a substantial share of stewing and slow-cooking cuts, in line with the slaughterhouse’s production.
Prices & availability are set weekly.
The slaughterhouse sets prices and availability each week. Final price, available quantities and cut allocation are confirmed in the written quotation. The same ordering framework applies to our Argentina and Brazil programmes.
90% stewing & slow-cooking cuts
| Cut | Net weight |
|---|---|
| Ribeye · premium | 960 kg |
| Striploin · premium | 960 kg |
| Tenderloin · premium | 480 kg |
| Chuck / shoulder · stewing | 12,000 kg |
| Shin / shank · slow cooking | 9,600 kg |
| Total · 5 cuts | 24,000 kg |
92.5% stewing & slow-cooking cuts
| Cut | Net weight |
|---|---|
| Ribeye · premium | 720 kg |
| Striploin · premium | 720 kg |
| Tenderloin · premium | 360 kg |
| Chuck / shoulder · stewing | 12,000 kg |
| Shin / shank · slow cooking | 10,200 kg |
| Total · 5 cuts | 24,000 kg |
Why does the container include more stewing beef?
A slaughterhouse produces a range of cuts from each animal, with premium steak cuts representing a limited part of the available assortment. A workable supply programme also needs an outlet for larger volumes of stewing and slow-cooking beef. The container mix is therefore agreed around the slaughterhouse’s actual production and weekly availability.
Example 1 combines 12% premium cuts with 88% stewing and slow-cooking cuts. This illustrative buying mix gives importers and wholesalers an assortment for several customer groups: ribeye, striploin and tenderloin for restaurants and retail, alongside chuck and shank for catering, professional kitchens and further processing.
The five cuts can be requested as whole cuts or as consumer cuts with agreed portioning and packing. Specify steak thickness, portion weights, cubes or slices, pack format and carton requirements when building the programme.
Illustrative buying mixes. Final allocation follows the slaughterhouse’s actual production, weekly availability and agreed order specification. Packing, carton quantities and the loading plan are confirmed with the shipment.
From premium cuts to industrial supply.
The programme supports wholesalers, importers, distributors, processors, retailers, hotel groups, restaurant chains and professional foodservice buyers. Product specifications are confirmed against the destination market and intended application.
Argentina · Premium selection
Tenderloin
Tender steak and whole-fillet programmes.
Argentina · Premium selection
Striploin
Whole striploin and portion-cut steak briefs.
Argentina · Premium selection
Ribeye
Whole ribeye and premium steak programmes.
Argentina · Premium cut · on request
Tomahawk
Long-bone ribeye; thickness, bone length and unit weight specified in the brief.
Argentina · Premium selection
Picanha
Rump cap, with fat-cover and trim agreed per order.
Argentina · Premium selection
Rump Heart
Rump selection for roasting and steak programmes.
Argentina · Professional supply
Topside
Roasting, slicing and foodservice programmes.
Argentina · Professional supply
Silverside
Roasting and further-processing briefs.
Argentina · Professional supply
Knuckle
Whole-muscle and portioning programmes.
Argentina · Professional supply
Brisket
Slow cooking, smoking and processing programmes.
Argentina · Professional supply
Chuck
Slow cooking and further-processing briefs.
Argentina · Professional supply
Short Ribs
Bone-in rib cuts with cut length specified in the brief.
Argentina · Professional supply
Flank Steak
Whole flank and specialist steak briefs.
Argentina · Professional supply
Shank
Bone-in or boneless format confirmed to specification.
Argentina · Professional supply
Manufacturing Beef
Processing beef with lean percentage agreed per order.
AI-generated cut illustrations from our catalogue, plus the Tomahawk illustration. Images show cut families; supplied grade, marbling, trim, unit weight, chilled / frozen format and packing are agreed in the product specification.
Other premium cuts, to your brief.
Additional cuts can be requested as part of your beef programme. Availability, plant capability, trim, grade and quantities are confirmed in the quotation.
T-bone · on requestPorterhouse · on requestFlat iron · on requestDenver cut · on requestHanger steak · on requestTri-tip · on request
Asian cuts.
Prepared to your brief.
Our Asian-market range is specified around the destination market and kitchen application. The quotation confirms the cut definition, weekly availability, trim, slice thickness, packing and quantities.
Premium cuts for Asian-market buyers
Choose the whole cut or agree consumer-cut portioning, trim and packing for your customer.
Short plate / karubi
Specify boneless or bone-in, fat cover, portion format and required trim.
Chuck roll
Specify whole roll, seam preparation, portion format and intended application.
Oyster blade
Specify whole muscle or trimmed blade, connective-tissue removal and portioning.
Shin / shank
Specify boneless shin, bone-in cross-cut shank or sliced format and unit weight.
Short ribs / galbi
Specify bone-in or boneless, cross-cut or lengthwise, bone count and slice thickness.
Thin-sliced beef
Request ribeye, striploin or another agreed cut for hotpot, shabu-shabu, sukiyaki or bulgogi; state slice thickness and packing.
For an actionable brief, include the cut name or reference standard, bone-in / boneless requirement, fat and membrane trim, slice thickness, unit weight, chilled / frozen requirement, IQF or block format where needed, inner pack, carton weight and destination market.
Arabic market cuts.
Prepared for your kitchen.
Our Arabic / MENA range covers cuts and preparation formats for wholesalers, foodservice and professional kitchens. Final cut definitions, weekly availability, quantities and packing are confirmed with the slaughterhouse.
Premium cuts for Arabic / MENA buyers
Choose the whole cut or agree consumer-cut portioning, trim and packing for your customer.
Beef shawarma cuts
Request suitable whole-muscle cuts or sliced beef. Specify slice thickness, fat ratio and packing; seasoning or marination is assessed separately.
Kebab cubes
Specify the beef cut, cube dimensions, trim, fat level and skewer or bulk format.
Boneless chuck / shoulder
Request trimmed shoulder or chuck for stews, braising and further preparation; specify muscle selection and unit weight.
Shin / shank
Specify bone-in or boneless, cross-cut thickness, portion weight and intended cooking application.
Bone-in beef portions
Request bone-in portions for kabsa, mandi or slow-cooked dishes. Specify the cut, bone proportion, portion size and packing.
Halal requirements · verified for the selected programme
State the destination country and required Halal certification in your brief. Producer, plant, certificate acceptance and veterinary eligibility are checked for the specific order and importing market before supply is confirmed.
The same commercial framework applies: one 40-foot refrigerated container, 24 tonnes net across five selected cuts, with a substantial allocation of stewing and slow-cooking beef. Processed or portioned formats are subject to plant capability and the agreed loading plan. Prices and availability are set weekly by the slaughterhouse.
Your cut.
Your pack.
Beef can be supplied as consumer cuts, portioned and packed to the buyer’s agreed requirements. Specify steak thickness, portion weight, cube or strip dimensions, trim and fat level, then choose the required retail, foodservice or wholesale presentation.
Ready for your customer.
Request steaks, individual portions, cubes, strips, slices or other agreed consumer-ready cuts. Cut weights, tolerances and preparation are confirmed with the slaughterhouse.
Your preferred format.
Specify individual vacuum packs, multi-portion packs, retail trays, bulk bags or cartons. Skin-pack and modified-atmosphere options are assessed against the selected plant’s capability.
Built for your market.
Agree net pack weight, units per carton, label language, barcode and private-label artwork where available. Shelf life, chilled / frozen condition and loading configuration are confirmed for the selected format.
Available for both Argentina and Brazil programmes, subject to the selected producer, product specification and packing capability. Prices and availability are set weekly; the final cut, packing and loading plan are confirmed in the quotation.
Qualified for the destination.
Producer and facility selection is aligned with the product specification, required veterinary documentation, food-safety standards and import conditions of the target market.
- Producer qualification
- Cut and product specification
- Veterinary documentation
- Traceability requirements
- Quality-control coordination
- Pre-shipment verification
Designed around container economics.
Prices and availability are set weekly by the slaughterhouse. Every quotation confirms the cut mix, available quantities, net loading, destination port, documentation and shipment timing.
40-foot Refrigerated
Delivered as one full 40-foot refrigerated container with a minimum net shipment weight of 24 metric tons.
Five Selected Cuts
Three premium cuts are combined with two stewing or slow-cooking cuts. Final allocation follows slaughterhouse production and weekly availability.
FOB / CIF Options
FOB loading port or CIF destination port is named in the quotation. Freight, marine insurance and shipment responsibilities are agreed for the selected term.
Order-Specific
Export and veterinary documentation is confirmed for the product, plant and importing market.
Recurring Programmes
Long-term agreements and repeat shipment programmes are assessed with qualified buyers.
Confirmed in Writing
Final price, Incoterm, specification, lead time and payment terms are stated in the formal offer.
Following approval of the commercial offer, Green Nordic coordinates production follow-up, quality checks, documentation and refrigerated shipment.
A controlled commercial route.
Green Nordic connects buyer requirements with producers, processing facilities, export coordination and international logistics. The objective is a clear chain from specification to shipment — with responsibilities and documentation agreed before production.
Local partner coordination in Argentina supports communication, production follow-up and shipment preparation.
Important: availability, plant approval, certifications, veterinary eligibility, cut mix and loading data are verified for every order. No product or market approval is assumed before written confirmation.
Build your 40-foot beef programme.
For an actionable quotation, include the required cuts for the 40-foot reefer, estimated shipment frequency, target destination port, packaging format and any market-specific certification requirements.
Final availability, specifications, approvals, certifications, lead time, price and commercial terms are confirmed in the written quotation.
The Green Nordic portfolio
Selected products.
Connected opportunities.
Discover the range. Choose your product, define your market and build a supply programme around your business.
Food · Beverages · Nutrition · Professional supply
Your next market
Product, range & collection
Argentine beef programme
The Argentina programme combines premium, stewing and slow-cooking cuts within the agreed refrigerated-container plan. A cut name identifies a family, not the final trim, portion or grade. Whole cuts and consumer portions are specified separately, with weekly availability and pricing.