La Platina

Transmeat Nord.

The return of trust.

The dream of a perfect steak

Our ideal image | Transmeat Nord


Everything is beginning with a really great concept and is relating about our passion for natural and pure enjoyment for steak meat.

And every day we are coming a little bit closer, with every new idea and each development. Thereby we are following a plan, a concept, which will bring us all together. The dream of a perfect piece of steak. Because since the very beginning it is a matter of challing high class and naturally meat quality.

Let us inspirate you with a fresh view, up to the old proven.

Transmeat Nord.

Let us surprise you.
With a look at the tried and tested.


Beef La Platina

Premium Brand La Platina from South America: With a constantly high and controlled quality by determined weight and calibration standards, as well as permanent pH-value monitoring, we promise fresh, savory and pure steak experience.


South American beef

We work in the standard sector with only selected partner companies from Argentina, Uruguay and Brasil, companies that fulfil our strict conditions. We distinguish between origin, cattle species and the production companies’ customization.


Grain-fed beef

Selected cattle species like Aberdeen Angus and Hereford receive a feed mixture of wheat, corn, hay and alfalfa between 120 and 180 days. This provides the meat with its unique marbling and a short filament structure.



With selected and highly qualified EU partner companies, we guarantee for constant high premium quality. Species-appropriate handling of the animals from farmerly tradition, healthy and natural nourishment, as well as excellent butchering processes guarantee the high quality. The individual segments can be cut and shipped according to the customers’ wishes.


Iberico pork

IBERICO pigs live in pastured stone and cork oak forests on the flat tops of Andalusia and the Extremadura (Dehesa). In the summer, the animals live from wild herbs, wheat and grass. During the Montanera in autumn and winter, they add acorns to their diet. The animal keeping out in the open and the fattening with acorns give the meat a nutty aroma and a marbled look.



Lamb from New Zealand: Clear water, juicy meadows and the fresh South Pacific wind - this is the untouched New Zealand environment.

Lamb from South England: The meat from the roughly 6 months old lambs is a special delicacy for gourmands.

Lamb from Spain: Those who love the stronger lamb taste are in best hands with the products from the Iberian peninsula.


Transmeat Nord.

We ensure transparency,

sustainability and responsibility.

La Platina

Aged Beef

LA PLATINA steak is packaged in special Cryovac vaccum bags and ripens already during transportation from South America to Europe for at least 23 days.


Guaranteed quality

LA PLATINA is the guarantur for first-class quality beef from Argentina and promises assurance regarding origin and fineness.


Traceability Service

Traceability via smart phone to the troop/lot lists by entering the party number.


La Platina.

Natural steak enjoyment

out in the sticks

La Platina

LA PLATINA heart of rump

The heart of the rump (without tail and cap of rump)delivers tender and nearly fat-free steak from the leg.

RUMP 1,8-2,8 kg

LA PLATINA quality seal

The stamp "Beef Cuts Argentina" is only received by the best meat types that fulfil the standards set by LA PLATINA.



LA PLATINA Rib-Eye-Steak

The entrecôte steak, with its typical "grease drop", comes from the front piece of the animal’s back, the prime rib

RIB-EYE-STEAK 1,8-2,8 kg


Carton with QR code. Comfortable traceability to the individual troop/lot lists via smart phone.




La Platina.

In harmony with nature.

Wet aged beef.

La Platina

IIn harmony with nature| La Platina


LA PLATINA is the guarantor for first-class quality steak from Argentina and promises assurance regarding origin and fineness. With a constantly high and controlled quality by determined weight and calibration standards, as well as permanent pH-value monitoring, we promise fresh, savory and pure steak experience. In faithful and partnerly cooperation with selected production and delivery companies we vouch for species-appropriate and natural breeding in harmony with nature, respectful and stress-free butchering and absolute transparency in each step of production. NATURAL AND UNCOMPROMISED STEAK EXPERIENCE.

The perfect LA PLATINA begins with the purchase. More precisely: with the selection of the meat’s quality. Outstanding meat is tender, juicy and tasty, and the premise for this is that the genes, origin, breeding, feeding, butchering and riping processes are correct. This is why we only process one-purpose cattle, pure beef cattle species like Aberdeen Angus, Hereford, Shorthorn or their crossbreeds, who grow up on the natural meadows out in Argentina’s wide open. There they enjoy fresh grass and herbs as well as excellent water quality all year in the wild. We use no hormones or antibiotics in general at all. The result is meat full of taste with consistent marbling spread in the muscle tissue.

Ripe for the future - Wet Aged| La Platina


LA PLATINA beef is packaged in special Cryovac vaccum bags and ripens already during transportation from South America to Europe for at least 23 days. In professional circles this is known as "wet-aged". Enzymes break the albumin structures in the meat and make it tender. LA PLATINA beef aged without any loss of weight worth mentioning and with an extremely small fat percentage.

La Platina.

Steak tips for the right bite.

Preparation recommendations.

La Platina

Steak tips for the right bite

  • Bring steak to room temperature before frying or grilling, preventing it from meat juice loss.
  • Dab the steak with kitchen paper (do not wash), preventing spurting in the pan.
  • Only fry steak with strongly heatable fats like canola oil or clarified butter.
  • Put steak in pan only when the oil is hot enough.
  • Cut notches into the overlying fat rim of striploin, also known as roast beef, in 2-3 centimeter intervals. This prevents the steak from curve when heated.
  • Turn steak only with spatula or meat tongs - this preserves the aromatic meat juice.
  • Only turn steak when it is able to be removed from pan base or grill.
  • Add salt and pepper only after turning or before serving, this prevents unnecessary meat juice emission.
  • Give the steak a moment to marinade after frying or grilling. This relaxes the meat and enables its juice to re-spread within.

Wine recommendation to your steak

Argentina has developed as the specialist for juicy and opulent Malbecs today. The aromas range from blackberry past truffle and spices to laurel.

At medium to high acid, the Malbec Broquel is always strong and contains firm tannin - a perfect suit to the steak.

Available online at


Salsa tip Chimichurri

2 tbsp. ground chilli
2 tbsp. dried oregano
1 bunch of fresh parsley
3 cloves of garlic
1 tbsp. paprika powder
Salt, pepper
120 ml sunflower oil

Wash and dry the fresh parsley well. Chip the parsley nice and small with the peeled garlic on a cutting board using a sharp knife. Put in a bowl and mix with the rest of the ingredients, then seal in a glass jar with a lid. Keep in a fridge for 24 hours before further use.
General rule: the longer the sauce mellows, the better it tastes. The oil helps conserve the salsa and makes it effortlessly last a month longer in the fridge.


Transmeat Nord.

Natural steak quality.

Gaucho Feeling.

Telephone +49 (0) 4121-7999790

Transmeat Nord - Galos & Niesler GmbH
Ramskamp 69
25337 Elmshorn
Telephone +49 (0) 4121-799979-0
Fax: +49 (0) 4121-7999791