The best of the animal
Premium cuts
Tenderloin, NY strip, ribeye, and rib roast. Under-worked muscles with maximum tenderness.
Premium cuts come from the loin and rib, muscles the animal barely uses, which is why they're the most tender. All 100% grass-fed, wet-aged, with dry-aging available on select cuts.
Showing 4 of 4 cuts
Method:
Tenderloin
Lomo
FromGs. 118.000/ kg
The most tender cut on the animal. Lean, elegant, fine-grained.
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NY Strip
Bife de chorizo / Striploin
FromGs. 118.000/ kg
The classic grill cut. Perfect balance of tenderness and flavor.
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Ribeye
Ojo de bife
FromGs. 118.000/ kg
The most marbled cut on the animal. Deep flavor, natural juiciness.
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Rib roast
Costilla entera / Prime rib
FromGs. 72.000/ kg
Occasion piece, 4 to 5 kg of the same muscle as ribeye, bone-in.
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