rib Eye approx 200-230 gr

Rib cap is the tender, marbled, and flavorful outer muscle of a ribeye steak, also known as the spinalis dorsi. It is a premium cut prized for its juiciness, with fat that melts like butter when cooked, making it exceptionally tender. Because of its desirable qualities, it is sometimes called "butcher's butter" and is often sold as a separate, high-end stea

Angus Argentino premium approx 300gr

500-550gr Angus

150 gr of Wagyu Japones A5 BMS11-12 one of 5 finest meat in the world

It is known for its high degree of intramuscular marbling, which contributes to its juiciness and tenderness. 250gr with hash brown and beef marrow

This piece, with exquisite texture and flavour, is part of the Wagyu skirt, maintaining a great resemblance to the Iberian secret con hash brown and bone marrow