STEAK HOUSE

The Costata di vacca piemontese is a juicy steak with a strong and lingering flavour in the mouth. The taste of this Costata di Madama Bianca is much more intense compared to a traditional Fassona, due to the presence of extra/intra muscular fat that characterises this specific Piedmontese cattle.

The entrecôte of Bohemian speckled cow is a cut of high-quality beef, coming from a specific breed, the Bohemian Red Spotted, known for its marbling and flavour.

Ribs refers to pork ribs in English.
They come from the side of the rib cage, below the section of the back ribs and above the sternum.

Certified Angus
Considered one of the most prized and flavourful cuts of meat on the market.

Uruguayan Angus is rich in Omega 3, Vitamin E (antioxidants) and has low fat levels.
With its boundless spaces, its colours and aromas.

What does it taste like?
EXTREMELY TENDER, JUICY AND FLAVOURFUL, BLACK ANGUS MEAT IS VELVETY, COMPACT AND HAS FINE STRANDS OF FAT THAT, ONCE MELTED DURING COOKING, RELEASE AN INTENSE AROMA AND ENHANCE ITS TENDERNESS

A very fine cut obtained from the boneless rib of Brazilian beef. Thanks to natural farming methods, the meat is particularly tender, flavourful, and has very little fat.

-Chicken thigh
-Veal slice
-Pork sausage
-Pork capocollo
-Bacon
-Horse meatball

N.B: the meat may vary based on daily availability

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