Description
Spider Steak Angus Argentina (Trondheim only)
Spider steak is a little-known but very flavourful cut. This one comes from grain-fed Argentinian Angus, which gives good marbling, full flavour and juiciness. Approx. 1 kg per piece. The price is NOK 480 per kg.
The cut sits at the hip and pelvis of the animal. Its name comes from the characteristic pattern of fat and connective tissue running through the meat, which can resemble a spider’s web. Spider steak has a pronounced beef flavour, good juiciness and plenty of character, and many compare it to hanger steak.
Benefits
- Argentinian Angus
- Grain fed – good marbling and full flavour
- Pronounced beef flavour and juicy texture
- Quick to cook over high heat
Preparation
- Pan: Sear quickly over high heat.
- Grill: Direct, high heat.
- Plancha: On a hot griddle for good caramelisation.
Recommended core temperature:
- Rare: 50–52 °C
- Medium rare: 54–56 °C (recommended)
- Medium: 58–60 °C
Facts
| Origin | Argentina |
| Breed | Angus |
| Feed | Grain fed |
| Cut | Spider steak, from the hip/pelvis |
| Weight | Approx. 1 kg per piece |
| Price | NOK 480 per kg |
Compare with other steak cuts
| Cut | Characteristics | Price |
|---|---|---|
| Spider Steak Angus Argentina | Pattern of fat and connective tissue, pronounced beef flavour | NOK 480 per kg |
| Hanger steak (butcher’s cut) | One of beef’s best-kept secrets | NOK 300 per kg |
| Picanha Grainfed Argentina | Fat cap for juiciness | NOK 550 per kg |
See all our meat. For the perfect core temperature, see Meater Pro Duo.
Frequently asked questions
What is spider steak?
A steak cut from the hip and pelvis of the animal. The name comes from the pattern of fat and connective tissue, which resembles a spider’s web.
How do I cook spider steak?
Quickly over high heat in a pan, on the grill or on a plancha. Medium rare, 54–56 °C, is recommended.
Where does the meat come from?
From grain-fed Argentinian Angus.
Delivery
This product is only sold in our store in Trondheim.
Betaling
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