Beef Cuts
Each cut possesses its own characteristics, including texture, juiciness, and flavor intensity, making it distinctive and adaptable to various preparation techniques.
Beefsteak
The Beefsteak is the softest part of the animal and therefore the most tender steak. It has very little fat and lacks the pronounced flavor compared to other steaks.
New York Strip
The New York Strip steak is located from the 12th rib down to the lower back (near the hindquarters). It has a pronounced beef flavor and a slightly firmer texture compared to ribeye. It can be served with or without the bone.
T-Bone
The T-Bone is a rather large steak. It consists of a New York Strip steak and a tenderloin (beefsteak), connected by a T-shaped bone. This steak offers two different flavors and textures: the bold flavor and firmer texture of the New York Strip, and the tenderness of the tenderloin.
Porterhouse Steak
The Porterhouse steak is the same cut as the T-Bone steak, including a NY Strip on one side of the T-bone and a tenderloin on the other. The difference lies in the size, with the Porterhouse featuring a larger tenderloin, making it a more desirable piece of meat.
Ribeye
Located between the 6th and 12th rib, ribeye is considered by many to be the most prized cut of beef. It boasts a fantastic balance of fat and meat, resulting in an incredibly flavorful and tender steak. It can be served with or without the bone.
Tomahawk
The Tomahawk is a ribeye steak with a long rib bone (30-40 cm). Its thickness is 4+ centimeters, dictated by the bone. Typically weighing over 900 grams, the bone is "frenched" (cleaned of meat) to resemble a tomahawk axe, from which it gets its name. Its thickness requires a longer cooking time.
Cowboy Steak
The Cowboy steak is a ribeye steak with a rib bone about 10 cm long, also "frenched." It is 4+ centimeters thick and is named after cowboys who would hold the steak by the bone and eat it.
Picanha
Picanha is a cut of beef taken from the top of the rump. It has a triangular shape and is surrounded by a thick layer of fat known as the fat cap.
Butcher’s Cut
The butcher's cut includes "secret" pieces of beef that butchers traditionally kept for themselves due to their unique flavor and incredible texture. Historically, butchers would reserve these cuts (such as flank, bavette, flat iron) for their personal use. Most of these require significant skill to extract correctly, and they are relatively small compared to other cuts like ribeye or T-bone. In our offering, the butcher's cut refers to any other steaks not listed on the menu.
Flank Steak
Flank steak is located in the abdominal area of the cow. Its anatomy makes it ideal for quick grilling. It is recommended to slice it thinly after cooking to avoid a tough texture. It has a very pronounced beef flavor.
Bavette
Bavette steak is located above the flank steak in the abdominal area. Unlike flank steak, with which it is often confused, bavette steak has a rich, deep flavor due to its high level of fine intramuscular fat, which flank steak lacks to the same extent.
Flat Iron Steak
The Flat Iron steak is an innovative and affordable cut that offers intense beef flavor, tenderness, and exceptional marbling. This steak is taken from the shoulder and lower neck area.