BRUNA ALPINA
Origin: SWITZERLAND Types of Cut: COSTATA / FIORENTINA Characteristics: MEAT WITH A RIGHT AMOUNT OF YELLOW FAT OUTSIDE, A BEAUTIFUL MARBLE INSIDE. VERY SOFT, RED AND JUICY WITH A LIGHT TASTE.
TERNERA DI MONTAGNA
Origin: SPAIN Types of Cut: RIB Characteristics: LITTLE KNOWN BREED BRED ON THE SPANISH MOUNTAINS WHEN LITTLE DRY IS ENOUGH DELICATE AND PLEASANT. IT HAS A LOW MARBLE BUT, VERY ABUNDANT THE ETERNAL WHITE FAT THAT CHARACTERIZES IT.
RUBIA GALLEGA
Origin: GALICIA Types of Cut: COSTATA / FIORENTINA Characteristics: THIS TYPE OF MEAT COMES WITH AN ABUNDANT QUANTITY OF YELLOW FAT OUTSIDE AND ALMOST ABSENT MARBLE INSIDE. VERY TASTY AND INTENSE TASTE
KANGAROO
Origin: AUSTRALIA Types of Cutting: THREAD Characteristics: VERY RED MEAT WITH A FERROUS TASTE, VAGUALLY REMEMBER THE GAME AND THE LIVER TO TASTE ABSOLUTELY IN THE BLOOD
PRUSSIAN BEEF
Origin: POLAND Types of Cut: RIBAYE Aging: Characteristics: BONE-FREE CUT WITH A LIGHT MARBLE AND A VERY DELICATE TASTE
ARGENTINE BLACK ANGUS
Origin: ARGENTINA Types of Cut: RIBAYE Characteristics: CUT WITHOUT BONE WITH A MEDIUM MARBLE BUT A VERY INTENSE TASTE
AUSTRALIAN BLACK ANGUS
Origin: AUSTRALIA Types of Cutting: ENTRECO’TE Characteristics: THIS MEAT IS PRESENT WITH A RIGHT MARBLE INTERNAL AND ABSENT EXTERNALLY. UNIQUE AND DELICATE TASTE.
TAURUS MINHOTA
Origin: PORTUGAL Types of Cutting: TOMAHAWK Characteristics: MEAT WITH 1 CENTIMETER OF EXTERNAL FAT (IN SOME PARTS), AND ABUNDANT BUT NOT EXCESSIVE MARBLE. VERY TASTY AND LOVELY TASTE FOR NOTHING BINDING.
IBERIAN BLACK ANGUS
Origin: SPAIN Types of Cut: COSTATA / FIORENTINA Characteristics: TASTY BUT NOT INVASIVE TASTE, LIKE ALL SPANISH MEATS, IT IS CHARACTERIZED BY A GOOD QUANTITY OF EXTERNAL FAT AND A MEDIUM MARZAGE INSIDE.
VACA VIEJA
Origin: SPAIN Types of Cut: COSTATA / FIORENTINA Characteristics: ONE OF THE MOST INTENSE TASTE MEAT WITH LITTLE INTERNAL FAT BUT HIGH EXTERNAL FAT. SUITABLE FOR A PROLONGED MATURATION
