Gaucho Sampler // 6 lb

Carne Collective was co-founded by friends Michael Javaherian and Fernando Cantini following a visit to Argentina, where Fernando hails. Michael was struck by how tender and flavorful the meat in Argentina is compared to what he was used to in the US and determined to find out why. He learned the biggest differences were that Argentinian meat is grass-fed, grass-finished, and pasture-raised. In 2019, Argentinian meat became available to import to the US, so Michael and Fernando set out to launch Carne Collective and introduce the brand to US consumers. The result is the highest quality, grass-fed, grass-finished, certified Angus, pasture-raised beef.

“We started Carne Collective so we could share what we experienced in Argentina with the rest of the US and educate consumers on what beef could and should taste like, naturally,” said Carne Collective CEO Michael Javaherian. “We’re excited to introduce our brand and product offerings to consumers including Keto, Paleo and meat-lovers alike.”

With climate change being of paramount concern in the meat industry, Carne Collective has teamed up with environmental specialists to develop and research ways to prevent carbon emissions by implementing regenerative agriculture techniques and carbon neutral boxes. Carne Collective seeks to set a new standard for the industry by using rotational livestock grazing on farms and renewable packaging including non-GMO cornstarch foam and plant-friendly gel packs.

Storage:
When it comes to steaks or roasts, if the original packaging is sealed tight, it can remain in the refrigerator for almost two weeks. However, outside of its packaging or if the packaging is torn, beef is good for 3-5 days once defrosted in the refrigerator. If you want to defrost frozen meat quickly, you can do so by putting the meat in cold water — which can remain running or which you change out every 30 minutes. However, you should make sure that the packaging is sealed tightly; if not, you can put the meat in a sealed plastic bag to defrost in cold water. Ground beef is a little different. It stays fresh for 1-2 days in the fridge once it defrosts.

Cooking Instructions:
With a nice marbling and robust flavor, the New York strip steak does not need more than some simple salt and pepper. Be sure to pat your steak dry and preheat your pan or grill. Sear both sides and target an internal temperature of 130° F (medium rare). Be sure to let this steak rest and cut against the grain.

With a higher fat content, Ribeye steak wants to be cooked fast and high. Be sure to pat the steak dry of any moisture and preheat your cast iron or grill and get a quick sear. We recommend hitting an internal temperature of 130° F (medium rare), and be sure to let this steak rest for maximum juiciness. The robust flavor profile means you don’t need much more than some salt and pepper to season. The addition of butter and herbs - such as garlic, thyme, and rosemary - to baste at the end can add excellent flavor and aromatics as well.

A higher working cut, flank steak offers a unique texture and can be cooked a number of ways. You can quickly sear on high heat with some simple salt and pepper or this can be a great steak for a marinade for added flavor. If you do use a marinade, make sure that you pat the steak dry before throwing this steak on the fire. Be sure to cut the steak against the grain to maximize texture and tenderness.

Extremely versatile and delicious with a nice fat ratio, cook this ground beef however your recipe calls, but almost always on a high heat. Great for burgers, meatballs, and bolognese!

Skirt steak is a robust cut that needs to be cooked quickly over a high heat. Pat your steak dry and make sure your cast iron or grill is preheated, then cook each side for 2-4 minutes. Let it rest and be sure to cut against the grain for maximum texture and flavor.