Meat

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

(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 obtained from the central part of the bovine, located along the spine between the loin and the thigh, an anatomical area without 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 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 flavor.

(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, characterized by the shape of the bone, an inverted “T”, which separates the tenderloin from the sirloin.