Pork Plumas
A cut located near the tip of the pork loin. This is a richly marbled cut, which gives it exceptional flavor. From a breed originating in the southwestern Iberian Peninsula, acorn-fed.
Premium Picanha
A beef cut typical of Brazil, taken from the rear portion of the cow’s loin.
Rib Eye
This cut comes from the rib section of the cow, between the first and fifth ribs. From an Argentine-origin breed, grain-fed.
Native Tomahawk
There are only 5 Tomahawks per rib section of the cow. The Tomahawk is presented as a bone-in entrecôte steak with a 30 cm (12 in) long bone.
Native Chulleton
This bone-in cut, taken from the sirloin, comes from a Minho-Galician breed. Fed on grass, hay, and cereals, it is dry-aged for 90 to 120 days.
T-Bone
Also known as Bisteca, this cut features a T-shaped bone that separates two pieces: the sirloin on the larger side and the tenderloin on the smaller side. From a Minho-Galician breed, fed on cereals, grass, and hay.
