Why Manila's Chefs Choose Bolzico Beef

Bolzico Beef did not start in a restaurant. It started in kitchens, with chefs asking where they could get the Argentine beef Nico and Erwan were importing for themselves. Years later, that is still how a lot of people first taste it: in a dish at a restaurant that quietly sources its beef from us. Here is why professional kitchens keep coming back.

Chefs were the first customers

Before there was a Chingolo restaurant, there was a group of chefs placing regular orders. That order matters. The people who cook for a living, who taste beef all day and stake their menus on it, were the ones who turned a personal import into a business.

What kitchens are actually buying

Restaurants choose Bolzico Beef for a few practical reasons:

• Consistency. Beef imported directly and butchered in-house means the same quality, cut after cut, service after service.
• The full range of cuts. We bring in the Argentine cuts most importers skip, which gives chefs room to build distinctive dishes rather than the same three steaks everyone else serves.
• A story worth telling. Pasture-raised, naturally raised, hormone-free Argentine Angus is something a kitchen can put on a menu and stand behind.
• Supply they can plan around. A supply chain built to forecast demand months ahead means kitchens are not left short.

From our kitchen to yours

The same beef that professional kitchens rely on is the beef we sell to you, through the Chingolo restaurants and through home delivery across Metro Manila. There is no separate "retail grade." If it is good enough for the chefs who built this business, it is a big part of why Chingolo is named among the best Argentinian steak in Manila.

Frequently asked questions

Do restaurants in Manila use Bolzico Beef?

Yes. Bolzico Beef began by supplying chefs and restaurants, and continues to supply professional kitchens across the Philippines alongside its retail and restaurant operations.

Why do chefs choose Bolzico Beef?

For consistency, the wide range of Argentine cuts, a clear sourcing story (pasture-raised, naturally raised, hormone-free Argentine Angus), and a supply chain reliable enough to plan a menu around.

Is the beef sold to homes the same as the beef sold to restaurants?

Yes. The same Bolzico Beef supplied to restaurants is sold to households through Chingolo and home delivery.

How can a restaurant order Bolzico Beef wholesale?

Restaurants and chefs can contact Bolzico Beef directly to set up regular supply.