Each cut of meat has its own flavor and texture profile, allowing for a wide variety of culinary preparations. Knowing the characteristics of each cut helps to choose the most suitable one for each recipe and occasion, thus ensuring a satisfactory gastronomic experience.
And remember...the best cuts are made on the best grills
It is coated with an external layer of fat, very useful for different forms of cooking, allowing the fat to dissolve and accentuate its powerful flavor
It is an attractive cut to look at, has light marbling and is a national product.
It is a slightly lean cut, which is boneless and is prepared either on the grill, on charcoal or in the oven.
Like the Rib-eye, it is very soft and juicy. It contains light marbling and is a national product.
This cut of meat is boneless and has a large amount of marbling attached to the muscle that makes it especially tender and great flavor.