Grass-fed Angus and Hereford raised on the open pampas, dry-aged and hand-cut by DEVESA’s master butchers. We visit the plant, taste every program, and import direct — the same beef on the menu at Houston’s best steakhouses.
DEVESA · ArgentinaArgentine Beef
DEVESA Boneless Short Rib
Rich, well-marbled chuck — braise it low and slow or grill it thin, kalbi-style.
$35.00
From the catalog trusted byBrennan’sGeorgia JamesThe Post OakBourbon Steak
Shipping Note: Ships Monday–Wednesday, packed in dry ice. Local delivery is available for nearby orders. All other pantry items ship via ground.
Arrives cold or we replace itSame product we deliver to restaurantsNo hormones · no antibiotics
Provenance
- Origin
- Argentina
- Producer
- DEVESA
- Cut
- Boneless Chuck Short Rib
- Breed
- Aberdeen Angus
- Raised
- Pasture-raised on the Argentine Pampas, grain-finished; antibiotic- and hormone-free young steers; Halal certified
- Weight
- Sold by the piece, approx. 1.5 lb, or whole (approx. 4–6 lb)
Discover Boneless Chuck Short Rib, selected by WorldClass for exceptional provenance, flavor, and professional-kitchen quality.
Producer: DEVESA. Collection: Argentine Beef. Carefully packed for temperature-controlled delivery. Exact weights are catch-weight ranges; final shipped weight may vary.
Storage: Keep refrigerated or frozen as labeled. Thaw frozen meat overnight in the refrigerator. Cook to the doneness and food-safety temperature appropriate for the cut.
Thawing & cooking
Storage: keep refrigerated at 34–38°F and use within 3–5 days, or freeze at 0°F for up to 12 months. • Thawing: keep sealed and thaw on a tray on the bottom shelf of the refrigerator — allow about 24 hours per 4–5 lb. Quick thaw: submerge the sealed pack in cold water, changing it every 30 minutes (about 1 hour per lb). Never thaw at room temperature or in the microwave. Once thawed, cook within 3 days and do not refreeze raw. • Braise: sear all sides, add wine, stock and aromatics halfway up the meat, cover and cook at 300°F for 3–3½ hours until fork-tender. • Smoke: season, smoke at 250–275°F to 203°F internal (6–8 hours), wrapping in butcher paper once the bark sets. • Grill as steaks: slice ½–1 inch thick, marinate (Korean kalbi-style), and grill hot 2–3 minutes per side. • Braised short rib tastes even better the next day — chill, skim the fat, and reheat gently.
Braise/smoke target: 200–205°F internal for pull-apart tenderness. • Grill slices: medium-rare to medium. • Serve over polenta, mashed potatoes or in tacos.
Shipping & cold chain
Shipping Note: Ships Monday–Wednesday, packed in dry ice. Local delivery is available for nearby orders. All other pantry items ship via ground.
Free next-day delivery in Houston, Dallas–Fort Worth, Austin, San Antonio and Phoenix on orders of $200 or more.
Free shipping on orders over $200.
About DEVESA
DEVESA ARGENTINE BEEF — Azul, Buenos Aires Province, Argentina
Produced by Azul Natural Beef, a partnership of two families with more than a century in cattle and meat across Europe and Argentina
Aberdeen Angus raised on Pampas pasture, then finished on a strict nutritional program — controlled from birth to final fattening
Processed at its own plant in Azul and exported to the EU, Switzerland, the U.S., Asia and the Middle East
15+ World Steak Challenge medals since 2019, including gold for ribeye and striploin and 'South America's Best Steak' (2023)
