Rich, tender, juicy and full-flavored with generous marbling and fat inside and out.

Well flavored and moderately tender, a little fat and juicy.

The best part of beef, very tender and juicy.

Australian Black Angus Beef, 120 days grain fed

A tomahawk steak is a bone-in ribeye tender steak with buttery, rich flavor. This section of the animal naturally collects more intramuscular fat, creating the beautiful white lines of fat

1,4 kg           2450 Bt. 49,4 oz

The steak will be served with 2 side dishes, 2 salads and 2 sauces

Picanha is a cut of beef first made popular in Brazil, and later adopted in Portugal. It consists of the final part of the biceps femoris muscle, at the bottom of the animal, and its fat cap. In recent years the cut has become popular in most of Latin America and has gained a reputation as a tasty meat in the barbecue culture.

You can definitely eat the fat cap, in fact most Latin American countries keep the fat top sirloin cap on for added flavor! It’s a very soft, buttery fat layer.