(THE PRICE REFERS TO 100 G. OF PRODUCT) Served with a side of rocket, cherry tomatoes and shavings of parmesan. Special steak of 2/3 cm, very tender, cut from the rib of the beef. The distinctive feature of the ribeye is the round piece of white fat, similar to the eye of a cow. This cut boasts a particular marbling, giving the steak a rich and enveloping flavour.

(THE PRICE REFERS TO 100 GR. OF PRODUCT) A fine cut of beef. It is obtained from between the ribs of the animal, making it tender and almost fat-free.

(THE PRICE REFERS TO 100 G OF PRODUCT) A cut of meat taken from the central part of the cattle, located along the spine between the loin and the thigh, an anatomical area free of nerves and with underdeveloped musculature.

(THE PRICE REFERS TO 100 G. OF PRODUCT) A premium cut of meat taken from the hindquarter of the bovine, adjacent to the tenderloin, classified among first-category cuts of meat. It boasts a tender texture and a moderate marbling of fat. Known for its juiciness and intense flavour.

(THE PRICE REFERS TO 100 GR. OF PRODUCT) A very tender cut of meat, with a slightly glazed Mexican marinade with smoked barbecue sauce.

(THE PRICE REFERS TO 100 GR. OF PRODUCT) A cut of meat taken from the back of the hind quarter, characterised by the shape of the bone, an inverted “T”, which separates the tenderloin from the sirloin.