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 NY Strip
The classic steakhouse cut — firm texture, balanced marbling.
$22.00
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
- Striploin / NY Strip (Bife de Chorizo)
- Breed
- Aberdeen Angus
- Raised
- Pasture-raised on the Argentine Pampas, grain-finished, antibiotic- and hormone-free young steers, Halal certified
- Weight
- Sold by the steak — 8, 12 or 16 oz
Striploin (NY Strip) comes from DEVESA in Argentina, where cattle graze on open native pasture — the extensive grass-fed system behind Argentina's beef tradition.
Cut: Striploin — the classic steakhouse cut, firm texture with balanced marbling.
Storage: Ships fresh-chilled or frozen depending on cut. Keep refrigerated and use within 3–5 days, or keep frozen at 0°F and thaw in the refrigerator before cooking.
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 the steak sealed in its vacuum pack and thaw on a plate in the refrigerator for 24 hours. Quick thaw: submerge the sealed pack in cold water, changing the water every 30 minutes (about 30–45 minutes per steak). Never thaw at room temperature or in the microwave. Once thawed, cook within 3 days and do not refreeze raw. • Before cooking: pat completely dry, season with coarse salt 40 minutes ahead (or overnight, uncovered in the fridge), and let the steak sit at room temperature for 30–45 minutes. • Grill: score the fat cap, cook over high direct heat 4–5 minutes per side, then rest 5–10 minutes. • Cast-iron: start fat-side down for 2 minutes to render, then sear 3–4 minutes per side and baste with butter and garlic. • Reverse sear (thick steaks): 250°F oven to 118°F, then sear 60–90 seconds per side. • Slice across the grain into strips for sharing — the Argentine bife de chorizo way.
Doneness (pull temp, rest 5–10 min): rare 120°F • medium-rare 128–130°F • medium 135°F • medium-well 145°F. USDA recommends 145°F with a 3-minute rest. • Serve with chimichurri or salsa criolla. • Pairs with Malbec or Syrah.
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)
