Peceto Argentino

The peceto argentino is a lean, noble Argentine cut, evenly shaped and almost fat-free, ideal for dishes where the meat takes centre stage. Imported from Argentina and frozen at source to keep all the flavour of Argentine beef.

How to cook it: being lean, it calls for careful cooking. It's spectacular poached and thinly sliced for vitello tonnato, sliced for milanesas, or roasted — tied and seared first to keep it juicy. What it doesn't like is dry overcooking.

Perfect for: milanesas, vitello tonnato, homemade cold cuts, or a Sunday roast.

Also known as: eye of round.