A good cut of meat expresses all its flavour and texture thanks to its journey on the grill. The fire gives the meat its personality and character.

At Holsteins, we invite you to choose from our 6 different grills, as well as the cut, to participate in a simple and exquisite transformation, choosing elementary details for the evolution of flavours in the kitchen.

JOSPER

A combination of grill and convection oven fed with charcoal and wood enables grilling at high temperatures. The meat undergoes the Maillard effect, which caramelises the protein. The result is firm meat with exceptional juiciness and flavour.

BROILER

This oven reaches 700ºC, caramelising and sealing each cut. This method brings out a tender texture of a cut, making it ideal for lovers of a well balanced cut.

ROBATA

An ancient Japanese technique, it gives indirect heat to the skewers over coals at different temperature levels. The meat is grilled rapidly, with plenty of juices and a perfect colour.

ROSTICERO

A rotating skewer allows even roasting. The meat is cooked in its own juices, resulting in great textures with aromas of wood and charcoal.

BASQUE GRILL

The heat is concentrated in ovenproof bricks, which results in an constant, gentle and controlled wood-fired grilling process.

AMERICAN WOOD SMOKER

Our smoking cabinets flavour and cook meats by exposing it to the heat and smoke of embers made from the finest woods, which impart a unique flavour and aroma depending on the type of wood.

BLACK ANGUS

American cattle descended from the Aberdeen-Angus breed of Scotland. It is black-skinned and does not develop horns. They graze freely on the extensive pastures of the North American Midwest and their diet is supplemented with corn.

HOLSTEIN

Celebrado tanto por la calidad y sabor de sus cortes como por producir gran parte de los lácteos que se consumen en Europa. La raza Holstein es oriunda de las provincias de Frisia y Holanda del Norte en los Países Bajos, así como del norte de Alemania.

KOBE – WAGYU

The Japanese breed of cattle with a very high marbling became famous for the complex flavour of its meat. Kobe, considered a delicacy, is produced only in the Kobe City region of Hyogo Prefecture. Only Wagyu cattle raised in this region can be called Kobe.

AMERICAN WAGYU

These cattle of Japanese origin were crossed with Angus to produce a breed more suitable for the habitat in America. American Wagyu retains the marbling quality of purebreds from Japan, with a more complex flavour than Angus or Holstein.

AUSTRALIAN WAGYU

As was done in the United States, Japanese cattle were crossed with established local breeds in Australia. Australian Wagyu graze over large areas. In some regions, their feed is supplemented with grain and in Western Australia sometimes with red wine.

Picanha

The top cover of the sirloin is known in Brazil as picanha. Its fat content gives it a soft texture and great flavour.

Holsteins Prime
Australian Wagyu
Black Angus Prime

New York Strip

Strip Loin is lean and tender, without compromising on flavour or marbling.

Holsteins Prime
Australian Wagyu
Black Angus Prime
American Wagyu
Aged 28 Days Black Angus
Japanese Wagyu

Tenderloin

This cut is completely lean, extremely tender, very juicy and without connective tissues. It is obtained from the upper part of the carcass.

Holsteins Prime
American Wagyu
Kobe

Rib Eye

This famous cut comes from the top of the ribs, between the 6th and 12th rib. Its tenderness is superb.

Holsteins Prime
Australian Wagyu
Black Angus Prime
American Wagyu bone-in
Aged 28 Days Black Angus
Kobe

Tomahawk

Resembling the Native American axe shape, this cut is of extraordinary flavour, due in large part to the 5+ inch bone and the concentration of intramuscular fat.

Black Angus Prime
Holsteins Prime
Australian Wagyu
Black Angus Aged 28 Days

Porterhouse

A filet part at one end of the T-bone and a Striploin part at the other end, this makes a proper Porterhouse cut.

Holsteins Prime
Australian Wagyu
Black Angus Prime
Black Angus Aged 28 Days