Meat

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

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

(THE PRICE REFERS TO 100 GRAMS OF PRODUCT) Cut of meat taken from the central part of the bovine, 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 GRAMS OF PRODUCT) Premium cut of meat taken from the hindquarter of the bovine, adjacent to the fillet, classified among first-class meat cuts. It boasts a tender texture and a moderate marbling of fat. Known for its juiciness and intense flavour.

(THE PRICE REFERS TO 100 GRAMS OF PRODUCT) Very tender cut of meat, with a Mexican marinade lightly glazed with smoked barbecue sauce.

(THE PRICE REFERS TO 100 GRAMS OF PRODUCT) Cut of meat taken from the back of the hindquarter, characterised by the shape of the bone, an inverted “T”, which separates the fillet from the sirloin.