Tomahawk
Similar to the shape of the American Native axe, this cut is of an extraordinary flavor, due in large part to the bone of 5 or more inches and intramuscular fat concentration.
ELITE PRIME (1000 g)
AUSTRALIAN WAGYU GRADE 6-7 (1000 g)
Rib eye
This celebrated cut comes out of the top of the rib cage of the beef, between the sixth and the twelfth rib. Its softness is wonderful.
HOLSTEINS PRIME (600 gr / 800 g)
AUSTRALIAN WAGYU MB 8-9 (600 g)
Porterhouse
A medallion fillet to one end of the bone in the form of T and a section of New York, obtained from the end of the spine.
ELITE PRIME (900 g)
AUSTRALIAN WAGYU (1000 g)
Picanha
The top of the tenderloin or sirloin is known in Brazil as picanha, Its fat content gives it a smooth texture and great flavor.
WAGYU (Price per 100 g)
New York
The strip loin is lean and smooth, without compromising its flavor, nor its degree of marbling.
NY HOLSTEINS PRIME (600 g)
KANSAS CITY ELITE PRIME (800 g)
AUSTRALIAN KANSAS CITY WAGYU CROSS MB 8-9 (600 g)
Loin Center
This cut is completely lean, extremely soft, very juicy and without connective tissues, it is obtained from the upper part of the beef.
ELITE PRIME (500 g)
WAGYU AUSTRALIANO (250 g)
Wagyu Japones
Kobe beef is a denomination of origin, they are extremely marbled cuts, providing great softness and juiciness.
Kobe
NEW YORK (KOBE A 5) (Preice per 100 g)
TENDER LOIN (KOBE A5) (Price per 100 g)
Wagyu
RIB EYE (A5 +) (Price per 100 g)
JAPANESE STEAK (Price per 100 g)
UMAMI
WAGYU RIBE EYE (Price per 100 g)
- The brands shown here are the property of their creators and their use is exclusively informational.
- Raw or under-cooked meat increases the risk of intoxication in sensitive and/or allergic people, responsibility relies on the consumer.
- The grammage indicated on each dish informs the portion of raw protein it contains.
- Price includes VAT.
- Tipping is not mandatory.
- We accept payments in cash, Visa cards, Master Card and American Express.
- The card payment does not generate any commission.