Meat

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

(THE PRICE REFERS TO 100 G OF PRODUCT) A premium cut of beef. It is taken from between the animal's ribs, 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 bovine, located along the spine between the loin and the leg, an anatomical area free of nerves and with little-developed muscle.

(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 has a tender texture and a moderate amount of fat marbling. Known for its juiciness and intense flavor.

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

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