Pasture-Raised Argentine Angus Beef in the Philippines
"Pasture-raised, naturally raised, hormone-free" is a mouthful compared to a single word like grass-fed, but it says something more precise, and it's the accurate description of how Bolzico Beef is actually raised today. Here's what each part means and why it matters for what ends up on your plate.
What is Angus beef?
Angus is a cattle breed originally from Scotland, now raised across the world and generally known for well-marbled, flavorful beef. Bolzico Beef is Angus cattle raised in Argentina — specifically, on the open pasture of the Argentine pampas, following Argentina's long pasture-based cattle tradition, and without added hormones.
Pasture-raised, not grain-finished
Most heavily marbled steakhouse beef, including a lot of what's sold as USDA prime in Manila, gets that marbling from extended grain-finishing in a feedlot: cattle are moved off pasture and fed a concentrated grain diet for months to maximize fat deposition. Bolzico Beef's cattle stay on pasture. That produces a leaner, more balanced marbling and a cleaner, more pronounced beef flavor — closer to what beef tasted like before industrial feedlots became the default.
Naturally raised and hormone-free
No added growth hormones, no unnecessary intervention in how the cattle are raised. This is standard practice in Argentina's cattle industry, which built its export reputation on pasture-based, lower-intervention beef production long before "naturally raised" became a marketing category elsewhere.
Where this fits against USDA and Wagyu
Wagyu is bred and grain-finished specifically for intense marbling and a soft, fatty texture. USDA grain-fed beef sits between Wagyu and pasture-raised Angus on the marbling spectrum. Bolzico Beef's Argentine Angus is the leanest and firmest of the three, with the most pronounced beef flavor — a difference in raising method and breed tradition, not a quality ranking. If you want the fuller comparison, see the Argentine beef cuts guide.
Where to buy it
Bolzico Beef is available through Chingolo Deli in Makati and Alabang, and through home delivery across Metro Manila. To see it in context — as a restaurant meal rather than a raw cut — read why Chingolo is named among the best Argentinian steak in Manila, or go back to how Bolzico Beef and Chingolo started.