Frequently asked questions

Talho Argentino is an Argentine butcher shop with physical stores in Portugal and Spain and home delivery across Europe. We offer authentic Argentine cuts (flank steak, skirt steak, flanken short ribs, striploin, ribeye, rump cap and more), offal, sausages, grilling provolone, Argentine wines, yerba mate, dulce de leche and everything you need for an Argentine barbecue. All our meat is vacuum-packed and shipped refrigerated.

We have five physical stores: Lisbon (Campo de Ourique), Miraflores (Oeiras), Estoril, Madrid (Chamartín) and Barcelona (Eixample). We also sell online with home delivery in Portugal, Spain and France.

We ship to mainland Portugal, mainland Spain, the Balearic Islands and France. Orders arrive refrigerated, keeping the cold chain intact.

We work with export-quality Argentine Angus beef and top-quality local meat cut the Argentine way. We always keep the same style of cut, vacuum-pack everything the moment it's cut, and guarantee freshness for several weeks.

The minimum order for shipping is €45.

Shipping is free on orders over €140 in Portugal and mainland Spain (Madrid included). Shipping to the Balearic Islands and France is never free: it always has its own rate.

Portugal (Lisbon) €3.98 and the rest of Portugal from €4.98; mainland Spain (Madrid included) €3.98; Balearic Islands €9.98; France €13.50 (€22 if the order is under €65). Free on orders over €140 in Portugal and mainland Spain (does not apply to the Balearic Islands or France).

We ship refrigerated within 24/48 business hours anywhere on the Iberian Peninsula. To the Balearic Islands and France, refrigerated shipping takes 48/72 business hours.

Yes. We use carriers with the necessary regulations to make sure the cold chain isn't broken until it reaches your home.

Yes. At checkout you can choose the date you'd like to receive your order.

Most of our cuts keep for 3 to 4 weeks. The date shown on each package marks how long it will stay as fresh as day one. All the meat comes vacuum-packed.

Yes. Except for offal (or when we tell you otherwise), all our cuts can be frozen for up to 6 months.

We vacuum-pack every product individually, which improves hygiene, keeps it fresh and extends shelf life.

You can pay with MBway, any card, and also with Apple Pay and Google Pay.

You pay when you complete your order; if there's any difference afterwards in the weight of the products, we'll contact you about the difference.

Rua Ferreira Borges 65A, 1350-266 Lisbon. Phone +351 218 032 976. Hours: Monday to Saturday, 10am to 2pm and 3pm to 7pm.

Alameda Fernão Lopes 16, Loja G, 1495-190 Algés (Oeiras). Phone +351 933 875 230. Hours: Monday to Saturday, 10am to 2pm and 3pm to 7pm.

Praceta Gil Vicente 97A, 2765-484 Estoril. Hours: Tuesday to Saturday, 10am to 2pm and 3pm to 7pm.

Calle de Colombia 6, 28016 Madrid (Chamartín), across from the market and the Colombia metro station. Hours: Monday to Saturday, 10am to 2pm and 4pm to 8pm.

Carrer de la Marina 140, 08013 Barcelona (Eixample), near the Marina station. Hours: Monday to Saturday, 10am to 2pm and 4:30pm to 8:30pm.

Vacío is a cut from the flank area, juicy and flavorful, with a thin layer of fat that keeps it tender. It's equivalent to falda (Spain), fraldinha (Portugal), bavette (France), bavetta (Italy) and vetes (Catalonia). Grill it over medium-low heat, fat side down first, for about 40-60 minutes; best served juicy (medium-rare).

Entraña is the diaphragm muscle, intensely flavored and very juicy; one of the favorites of the Argentine barbecue. It's equivalent to solomillo de diafragma (Spain), entranha (Portugal), hampe/onglet (France), lombatello (Italy), entranya (Catalonia). Cook it over high heat quickly, just a few minutes per side, to keep it juicy.

Tira de asado is the rib rack cut crosswise, an essential classic of the Argentine barbecue. It's equivalent to costillar/asado (Spain), tira de entrecosto (Portugal), plat de côtes (France), costine (Italy), costella (Catalonia). Cook it over medium heat and with patience, about 40 minutes or more, bone side first.

Bife de chorizo is a cut from the lower loin (striploin), tender and flavorful, with little fat. It's equivalent to lomo bajo/entrecot (Spain), vazia (Portugal), contre-filet (France), controfiletto (Italy), contrafilet (Catalonia). Cook it over high heat, searing well on each side; best served juicy (medium-rare) or medium.

Ojo de bife is the heart of the rib section (boneless ribeye), with marbling that makes it very juicy. It's equivalent to entrecot (Spain), bife do lombo alto (Portugal), entrecôte/faux-filet (France), entrecôte (Italy), entrecot (Catalonia). Cook it over high heat, seared, best served juicy (medium-rare), on the grill or the griddle.

Bife ancho is the bone-in ribeye (rib steak), full of flavor thanks to the bone and the marbling. It's equivalent to chuletón (Spain), entrecôte com osso (Portugal), côte de bœuf (France), costata con osso (Italy), entrecot amb os (Catalonia). Cook it over medium-high heat, giving it time on the bone; best served juicy (medium-rare).

Picaña is the rump cap, with a characteristic fat cap that gives it lots of flavor. It's equivalent to tapa de cadera (Spain), picanha (Portugal), rump cap (France), picanha/codone (Italy), picanya (Catalonia). Cook it fat side down first, over medium heat; whole or sliced into steaks.

Colita de cuadril is the tip of the rump, a lean and tender cut, ideal cooked whole. It's equivalent to rabillo de cadera (Spain), maminha (Portugal), aiguillette de rumsteck (France), punta di scamone (Italy), punta d'anca (Catalonia). Cook it whole on the grill over medium heat, or in the oven.

Corazón de cuadril is the center of the rump, lean and mild in flavor. It's equivalent to centro de cadera (Spain), coração da alcatra (Portugal), cœur de rumsteck (France), cuore di scamone (Italy), cor d'anca (Catalonia). Since it's lean, it's best not to overcook it; ideal served juicy (medium-rare).

Lomo (tenderloin) is the most tender cut of beef, lean and delicate. It's equivalent to solomillo (Spain), lombo/filé mignon (Portugal), filet de bœuf (France), filetto (Italy), filet/llom (Catalonia). Cook it over high heat for a short time, or in the oven; best served juicy (medium-rare) so it doesn't dry out.

Peceto (eye of round) is a lean, cylindrical cut, ideal roasted or boiled. It's equivalent to redondo (Spain), lagarto (Portugal), rond de gîte (France), girello (Italy), rodó (Catalonia). It's the classic cut for vitel toné, roast beef or pot roast.

Matambre is a thin layer of meat that covers the rib area, very versatile. It's equivalent to matambre/malla (Spain), capa do vazio (Portugal), rose meat (France/Italy), matambre (Catalonia). It's prepared rolled and stuffed (matambre relleno), pizza-style, or grilled slowly over low heat.

It's meat ideal for stews and braises, which turns tender and flavorful with slow cooking. It's equivalent to carne para guisar (Spain/Portugal), bœuf à mijoter (France), spezzatino di manzo (Italy). Cook it slowly in a pot, with vegetables and stock, for 1-2 hours.

They're thin breaded beef cutlets, ready to fry or bake. They're equivalent to filetes empanados (Spain), bifes à milanesa (Portugal), escalopes panées (France), cotolette (Italy), escalopes arrebossats (Catalonia). Cook them fried in hot oil or in the oven until golden.

Bondiola is a pork cut from the neck (pork collar), juicy and marbled with fat that keeps it tender. It's equivalent to cabecero/aguja de cerdo (Spain), cachaço (Portugal), échine de porc (France), coppa/capocollo (Italy), cua de coll (Catalonia). Cook it slowly over low heat on the grill or in the oven.

Matambrito is the pork secreto (pork skirt), a thin and flavorful cut. It's equivalent to secreto de cerdo (Spain), secretos de porco (Portugal), secret de porc (France), secreto di maiale (Italy). Grill it over medium heat; it cooks quickly, so keep it juicy.

Chinchulines are the small intestine, a highly prized offal at the Argentine barbecue. They're equivalent to chinchulines/tripas (Spain), tripas finas (Portugal), tripes (France), budella (Italy), budells (Catalonia). Cook them slowly over low heat for quite a while until nice and crispy.

Mollejas are a tender, delicate offal (gland/thymus), a delicacy of the barbecue. They're equivalent to mollejas (Spain), molejas/timo (Portugal), ris de veau (France), animelle (Italy), lleteroles (Catalonia). Cook them over high heat to brown the outside and keep them creamy inside; ideal with lemon.

Chorizo criollo is a fresh Argentine sausage, the base of the classic choripan. It's equivalent to chorizo fresco criollo (Spain), linguiça fresca (Portugal), saucisse argentine (France), salsiccia argentina (Italy), botifarra fresca argentina (Catalonia). Grill it over medium heat, without pricking it, until fully cooked.

Morcilla criolla is a blood sausage, another classic of the Argentine barbecue. It's equivalent to morcilla (Spain), morcela (Portugal), boudin noir (France), sanguinaccio (Italy), botifarra negra (Catalonia). Since it comes already cooked, you just warm it on the grill, being careful not to let it burst.

Provoleta is a disc of provolone cheese made to grill, golden on the outside and melted inside. It's equivalent to provolone para asar (Spain), provolone para grelhar (Portugal), provolone à griller (France), provola da griglia (Italy), provolone a la brasa (Catalonia). Cook it in a cast-iron provoletera with oregano and chili flakes.

An asado argentino is cooked slowly over embers (charcoal or wood), not over a direct flame. The usual order: first the sausages and blood sausages, then the offal (chinchulines, mollejas) and provoleta as a starter, and after that the large cuts (tira de asado, vacío, entraña). The key is patience: an even fire, cooked to your preferred doneness (in Argentina, juicy/medium-rare or medium).

It's the same style of Argentine cut, but the meat's origin changes. Argentine Origin is Angus beef imported from Argentina, export quality. Local Origin is top-quality meat from Portugal or Spain, cut the Argentine way. The cooking method is the same.

For a big barbecue, tira de asado, vacío and chorizo criollo go a long way and are classics. We offer ready-made barbecue packs (Asado for 5, 7, 10, 12 and 16 people) that combine cuts, offal and provoleta in just the right amounts.

You can subscribe to receive meat regularly at a discount: delivery every week (€10 off), every 2 weeks (€7.50) or every month (€5).

Yes. If you no longer want to keep receiving deliveries, you can cancel at any time by messaging us on WhatsApp.

We sell Argentine yerba mate from several brands (Taragui, Playadito, Canarias, Verde Flor and more), plus everything you need for mate.

Yes. We have a selection of Argentine wines (Malbec, Cabernet Franc, Chardonnay and more) from wineries like Catena, El Enemigo, Trapiche, Luigi Bosca and others, perfect to pair with the meat.

Yes. We have dulce de leche (Havanna, Don Gaucho), Havanna alfajores, bizcochos, Fernet Branca, chimichurri, barbecue salt and other typical Argentine products.

Message us on WhatsApp: Portugal +351 937 462 584, Spain +34 617 216 438. You can also email us at pedidos@talhoargentino.pt. We'll answer questions about orders, cuts, shipping and availability.

We ship to Portugal, Spain (mainland and the Balearic Islands) and France. For other European countries, please check before buying whether shipping is available to your destination country.

We ship refrigerated within 24/48 business hours to the Iberian Peninsula. We also have a special Saturday delivery in some areas.

Yes: shipping is free on orders over €140 in Portugal and mainland Spain (Madrid included). The Balearic Islands and France don't have free shipping.

Yes, we work with restaurants and wholesale orders. Message us on WhatsApp for your country (Portugal +351 937 462 584, Spain +34 617 216 438) and we'll send you the terms.

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