The meat: young steers fed on pasture in the middle of the Pampas plain and of course by the mastery in handling the embers.

Young steers of the Aberdeen Angus breed, raised in freedom in the middle of the Pampas, fed on grass. They are troops selected by an expert rancher with great experience.

The product arrives in Madrid refrigerated by air. The cuts are matured for 40 days at controlled temperature and humidity.

Our excellence lies in the grilling techniques developed by the unique style of our fire master Javier Brichetto, who uses three types of fuels, oak wood, white oak and Argentine quebracho charcoal, utensils designed in wrought iron to doc for each ingredient.

At Piantao, an Argentine restaurant in Madrid, we have the best selection of Argentine meat, young steers of the Aberdeen Angus breed, raised in freedom, fed on green grass from the most fertile and extensive plain in the world of the Argentine Pampas.

Our excellence lies in the exposed grilled meat where we apply different cooking methods: grilled with the wrought iron oven, or the roasting box, where large pieces of meat will parade.