This is the top part of the Prime Sirloin, for those who choose a rare or medium - rare cut. The taste is fabulous!

The favorite cut of the “gauchos” is usually grilled in one piece, on the open fire. It is also the cut that has the greatest variety of textures and flavors, so it can be tasted in many different ways.

A tender meat, low fat and with a delicate and mild flavor.

A special Argentine cut, the Rib Eye is extremely soft. Considered the most appropriate meat to grill, it gets a rich flavor and a unique texture on a barbecue.

People from Uruguay and Argentina know this cut as "vacio", which means empty. Located next to the hind legs, it offers a perfect combination of softness and rich flavor.

Lamb already has a delicate flavor, almost sweet, and these Lamb Chops are the softest and most appreciated part of the animal.

Coming from the front leg of the Lamb, it gets crispy on the outside and offers an incredibly distinguished taste.

This is the best part of the Prime Sirloin, at the end of the cut and the softest.

A thin piece of the Pork Loin with barbecue sauce is unforgettable. Try it!

A thin strip of pork ribs which is slowly braised on burning coal. It certainly makes a Brazilian think of our traditional countryside cuisine.

The noblest and most traditional cuts in only one piece! On the Prime Rib you have the “Ancho” Steak, the “Chorizo” Steak and the Ribs on the same skewer.

This is surely the most famous cut of a Brazilian barbecue. Juicy and tender our "Picanha" will make your meal even more special.

Selected fresh salmon, grilled just as long as it takes to achieve its best flavor and if you wish it can be served with our delicious sweet and sour passion fruit sauce.

All around the world this cut is known and appreciated for its main characteristic: the incomparable softness of its fibers. When grilled in the right way it gets crispy on the outside and almost melting on the inside.

A big piece made of long and extremely soft fibers. When the whole piece is quickly roasted on burning coal, as it is done here, it becomes a cut of a remarkable taste.