Premium Picanha
A beef cut typical of Brazil, taken from the rear portion of the cow’s loin.
Rib Eye
This cut comes from the rib section of the cow, between the first and fifth ribs. From an Argentine-origin breed, grain-fed.
Native Chulleton
This bone-in cut, taken from the sirloin, comes from a Minho-Galician breed. Fed on grass, hay, and cereals, it is dry-aged for 90 to 120 days.
T-Bone
Also known as Bisteca, this cut features a T-shaped bone that separates two pieces: the sirloin on the larger side and the tenderloin on the smaller side. From a Minho-Galician breed, fed on cereals, grass, and hay.
Vazia
Esta peça, situada nas costas da vaca, no cimo da lombada, provém de uma raça de origem do nordeste da Escócia, alimentada a grão e erva.
El Capricho
José Gordon
The meats from El Capricho, renowned as some of the finest in the world, are a true icon of excellence. Sustainably raised and slowly dry-aged, they deliver an irresistible texture and a deep, complex flavor. An exclusive experience that redefines the concept of premium beef.
