SOBRE
NUESTRA
CARNE
STEAK HOUSE
CARNE DISPONIBLE EN FÓRMULA ILIMITADA POR PERSONA (SEGÚN DISPONIBILIDAD)
PICANHA
Picaña o Picanha es un corte brasileño de carne de res. El origen del nombre Picanha deriva del tratamiento de la carnicería italiana, en particular el corte Picatta. Este palo, llamado picaña, tenía un aguijón en la punta y se usaba para golpear al ganado en la parte posterior de la región lumbar. Con el tiempo, esta región del animal se denominó picaña y más tarde picanha. Recientemente, el aumento en la variedad de cortes de cerdo a partir de acciones promovidas por los ganaderos, ha dado lugar a un nuevo corte para los conocedores de este tipo de carne, que ha recibido el nombre de picanha porcina.
ENTRAÑA
La entraña de ternera es una pieza procedente de la parte interna de los costillares de nuestras terneras, para entendernos mejor, sería el músculo del diafragma, por lo que de cada ternera podrán sacarse como mucho dos piezas de esta fabulosa carne, con una relación calidad - precio excepcional.
VACIO
El vacío es un corte que proviene de la parte lateral de la res. Se extrae de entre las costillas y los huecos de la cadera y por lo general es una carne jugosa, aunque puede ser de suavidad intermedia, ya que es un poco más fibrosa que otro tipo de corte. Contiene una membrana que al cocinarse deja la carne crujiente por fuera, aunque si lo prefieres se la puedes retirar.
SHORT RIBS
A classic of the Argentine barbecue, it has the particularity that during cooking, the bone and the fats give the meat a unique flavor that makes it stand out and maintains it as one of the cuts with the greatest gastronomic tradition in this country.
LOW LOIN
If we go to the back of the loin, we arrive at what is called the low loin. It is a leaner and juicier meat. This meat is found between the ribs and fillets called entrecote are removed. It is a rather thick piece that has a little fat. A very tasty meat to enjoy.
IBERICAN PORK
The Iberian secret is a pork meat highly appreciated by lovers of good meats. It is a very tasty and juicy piece that, thanks to these characteristics, is easy to cook. It is a meat that is appreciated broiled or grilled.
MEAT AVAILABLE IN UNLIMITED FORMULA PER PERSON (BASED ON AVAILABILITY)
PICANHA
Picaña or Picanha is a Brazilian cut of beef. The origin of the name Picanha derives from the treatment of the Italian butchery, in particular the Picatta cut. This stick, called picaña, had a stinger at the end and was used to hit cattle in the back of the lumbar region. Over time, this region of the animal was called picaña and later picanha. Recently, the increase in the variety of pork cuts based on actions promoted by farmers has given rise to a new cut for connoisseurs of this type of meat, which has received the name of pork picanha.
PICANHA
Picaña or Picanha is a Brazilian cut of beef. The origin of the name Picanha derives from the treatment of the Italian butchery, in particular the Picatta cut. This stick, called picaña, had a stinger at the end and was used to hit cattle in the back of the lumbar region. Over time, this region of the animal was called picaña and later picanha. Recently, the increase in the variety of pork cuts based on actions promoted by farmers has given rise to a new cut for connoisseurs of this type of meat, which has received the name of pork picanha.
SKIRT STEAK
The Skirt steak is a piece from the inside of the ribs of our cows, to understand better, it would be the diaphragm muscle, so that from each calf you can get at most two pieces of this fabulous meat, with a quality ratio and exceptional price.
FLANK STEAK
The flank steak is a cut that comes from the side of the beef. It is taken from between the ribs and the hollows of the hip and is generally a juicy meat, although it can be of intermediate softness, since it is a little more stringy than other types of cut. It contains a membrane that when cooked leaves the meat crispy on the outside, although you can remove it if you prefer.
SHORT RIBS
A classic of the Argentine barbecue, it has the particularity that during cooking, the bone and the fats give the meat a unique flavor that makes it stand out and maintains it as one of the cuts with the greatest gastronomic tradition in this country.
LOW LOIN
If we go to the back of the loin, we arrive at what is called the low loin. It is a leaner and juicier meat. This meat is found between the ribs and fillets called entrecote are removed. It is a rather thick piece that has a little fat. A very tasty meat to enjoy.
IBERICAN PORK
The Iberian secret is a pork meat highly appreciated by lovers of good meats. It is a very tasty and juicy piece that, thanks to these characteristics, is easy to cook. It is a meat that is appreciated broiled or grilled.
