Strips of roast
Cross section of the bull’s rib. It must be baked in the medium brazier to preserve its softness and suculncia.
Special Court from Uruguay. Its main features tenderness, flavor and suculncia.
Rib prime lamb from Uruguay. Meat very tasty and slightly sweet. Braised and temperadacom coarse salt. It can be served with mint jelly.
Special part of the Argentine steak. Tasty and most succulent when served to the point.
Part noblest of the Argentine steak, served with garlic or sea salt.
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