Our own brand Supremo® stands for exceptionally high-quality meat
With Supremo®, we offer you premium steak specialities from Argentina
Premium quality beef from Argentina
With our own brand Supremo®, we offer you premium quality Argentinian beef from carefully selected Angus and Hereford cows in natural outdoor rearing operations.
When prime Angus and Hereford cattle graze on sprawling pastures in Argentina, the foundation is laid for exceptional quality: perfect steaks come from following appropriate animal welfare practices, gentle rearing and careful selection. Premium quality that ensures the tastiest meat.
This natural rearing method with plenty of room to roam in the sub-tropical grassy steppes of the Argentinian Pampas ensures the production of juicy meat with a natural and aromatic flavour. Top quality with the finest flavour: Argentinian beef is famous throughout the world for its exceptional taste, fine marbling and light fat cover. This premium meat is the product of ideal breeding conditions, appropriate, near-natural raising and natural feed for our Angus and Hereford beef cattle.
We don't experiment when it comes to our Supremo® beef and, in addition to proper animal welfare practices and the careful rearing of the animals, we ensure short transport routes, stressfree processes and cutting-edge slaughter and butchering technology.
“With our local partners, we take particular care when it comes to the freshness and quality of our beef. Breed, rearing, intensive selection and the careful handling of the animals is particularly important for the premium flavour.”
Thomas Bär (CEO, E. Jacobsen GmbH)
Discover our Supremo® steak specialities
Premium steak specialities from Argentina
Supremo’s steak specialities stand for exceptionally high-quality meat: only the best is good enough. When a particular maturity is combined with a clear layer of fat and distinctive marbling, it results in tasty meat that is in a class of its own.
Premium meat quality
Supremo’s premium steaks stand out thanks to their unique flavour and fine appearance. When a particular maturity is combined with a clear layer of fat and distinctive marbling, it results in tasty meat that is in a class of its own.
Breeds and breeding
Our Angus and Hereford cattle are bred with great care over many years to ensure absolute top-quality meat. Our cattle have happy, healthy lives in natural, open surroundings on the endless meadows of the Pampas.
Individual cuts
We guarantee consistently high-quality cuts from our premium beef – from neatly trimmed chain off tenderloins, sirloin steaks without corcho to ‘steak-ready’ striploin with a well-trimmed fat cover and a lip off ribeye.
Intensive selection
An intensive selection is of utmost importance at Supremo. Our Argentinian beef cattle operations select only the best steers and heifers aged between 18 and 24 months. This is how we can guarantee a consistently high standard for our Supremo® beef.
Meticulous care
We don't experiment when it comes to our Supremo® beef and, in addition to proper animal welfare practices and the careful rearing of the animals, we ensure short transport routes, stressfree processes and cutting-edge slaughter and butchering technology.
Best regions
Our selected partners, who work with the same passion for the very best in meat quality, are some of the most established and best cattle holdings in Argentina. In addition, we regularly visit our partner companies personally on site.
Consistently high-quality cuts
With Supremo® you get cuts of consistently high quality
We guarantee consistently high-quality cuts of our premium beef from Argentina. This means that we can provide you with individual cuts tailored to the needs of your wholesale business or restaurant. Only the best quality is good enough.
Rib-eye steak / entrecôte (prime rib)
The rib-eye steak – also known as entrecôte – comes from the forequarter. This section of the back can be found behind the neck and in front of the sirloin. The meat is characterised by its distinctive fat core. This is also how the steak gets its name because the core looks like an eye, which led it to being called a rib-eye steak. The meat is particularly tender and succulent and is heavily marbled – a steak that looks great and is full of flavour. Meat / steak cut: The cut is made without the fat cover or the bones from the core of the upper rib cage.
Sirloin steak / striploin steak / New York strip
The sirloin steak – also described as striploin steak or New York strip – comes from the hindquarter and is one of the steak classics. The meat has a permanent rim of fat that enhances its own distinctive taste. It also has good marbling and more of a firm texture. It has a very intense flavour, which is what makes the sirloin steak so popular. Meat / steak cut: The sirloin steak is cut from the back without bones and chains. The fat cover is trimmed slightly.
Filetsteak / Filet Mignon / Tenderloin
The filet steak – also known as filet mignon or tenderloin – comes from the inner lumbar section. The meat is particularly tender and finely marbled as this muscle is very rarely under strain.
Meat / steak cut: The tenderloin is cut from the back; individual medallions can be cut from the middle section of the filet.
Rump steak
The rump steak is a part of the rear leg. The meat is particularly lean and has a more intense flavour than the filet, for example.
Meat / steak cut: The cut is made from the full rump without the rump cap and corcho. The rump steak is about 2 to 3 centimetres thick.
Do you love steaks? Consult with one of our meat experts
With Supremo®, we offer you premium steak specialities from Argentina.
