Beef Cuts
Our Cuts
Click on the numbered parts of the image to learn more about each specific area.
Prime Ribs (Costela)
Bone-in rib premium cut (ribs 6–12). Juicy, flavorful, and very popular in the U.S
Tenderloin (Filet Mignon)
The most tender cut of beef, with almost no fat. Located inside the loin. Used in fine, delicate dishes.
Ribeye (Ancho / Entrecôte)
Front part of the loin, with a lot of marbling (intramuscular fat). Juicy, tender, and very flavorful.
Picanha (Prime Top Sirloin Cap)
Noble cut from the rear, tender with a fat cap. Intense flavor and juiciness. One of the most traditional cuts in Brazilian barbecue.
Top Sirloin (Alcatra)
A large, versatile rear cut. Tender and tasty. From it come other cuts like baby beef and top sirloin center
Short Ribs
Thicker rib cut from the front section, very marbled and with bone. Intense flavor and firm texture
Beef Ribs
Premium cut from the rib section. Juicy and flavorful when slow-cooked or grilled
Bottom Sirloin (Fraldinha / Flank)
From the lower belly, near the ribs. Long fibers, tender texture, and intense flavor. Very juicy on the grill.
Chuck Short Ribs (Assado de Tira)
Thin strips cut across the shoulder/clod ribs (1–5). With bone and fat, providing flavor and texture when grilled.
Salmon
Oven roasted, perfectly seasoned with lemon pepper. Juicy, flavorful and tender, our salmon is a delicious choice for any occasion.
LAMB CHOPS
Marinated in white wine and lemon pepper, our lamb chops are grilled to perfection and served exactly to your preferred temperature. Tender, flavorful and absolutely irresistible.
LAMB STEAK
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brazilian sausage
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Pork Belly
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chicken legs and
chicken hearts
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