Meat

(THE PRICE REFERS TO 100 G OF PRODUCT) Served with a side of rocket, cherry tomatoes and Grana shavings. Special 2/3 cm steak, very tender, cut from the beef rib. The distinctive feature of the rib eye is the round of white fat, similar to a bovine's eye. This cut can boast a particular marbling, giving the steak a rich and full-bodied flavour.

(THE PRICE REFERS TO 100 G OF PRODUCT) A premium cut of beef. It is taken from between the animal's ribs, so it is tender and almost fat-free.

(THE PRICE REFERS TO 100 G OF PRODUCT) A 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 little-developed musculature.

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

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

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