Special cuts

The so-called Porterhouse steak is a version similar to the T-bone steak. Practically with the slightest difference that the T-bone

The Rib-Eye Steak is a cut of beef, beef or veal that covers the upper part of the rib and

Short ribs is a typical Argentine cut that consists of cutting the ribs of the animal crosswise, that is to

It is a cut with a high content of connective tissue, with a spectacular flavor; thanks to the marbling. The

The T-Bone Cut is pulled out of the narrow steak. It always has a T-shaped bone, which separates part of

The Tomahawk is a thick fillet with bone from the anterior ribs and lots of intermuscular and intramuscular fat. His

Top round, is a meat with a smooth flavor and lean texture, which usually comes in cuts of triangular or