STEAK HOUSE

The Piedmontese Rib Steak is a juicy steak with a strong and lingering flavor in the mouth. The taste of this Madama Bianca Rib Steak is much more intense compared to a traditional Fassona, due to the presence of extra/intra muscular fat that characterizes this specific Piedmontese cattle.

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

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 flavorful 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 colors, and its aromas.

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

A very fine cut obtained from the boneless loin of Brazilian beef. Thanks to natural farming, the meat is particularly tender, flavorful, and with 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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