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Carne Dante is the name we give to our beef selection. Our chef sources from the best options he can find on the market, favoring recognized programs and official certifications. Two principles guide every purchase: traceability and animal welfare. In practice, that means knowing where each cut comes from and how the animal was raised.
There are also things we don't do. The beef is never tenderized artificially, injected, or seasoned with chemicals such as MSG. What reaches the grill is just beef.
“I carefully select the best cuts from the best ranchers. My responsibility is to close this cycle in the best way possible.” — Dante Ferrero
Each origin brings its own flavor and texture. The quality standard is the same for all of them.
If you know your steakhouses, most of this list will feel familiar. A few names are Argentine, so here they are with their English equivalents:
At DANTE, we select beef cuts that stand out for their marbling, flavor, and juiciness. Our beef comes from the USA, Argentina, and Mexico, and each country grades quality in its own way: in the USA, for example, with USDA Prime and Choice.
Our selection of premium cuts includes:
At DANTE, our Wagyu selection brings together two distinct traditions: Japanese Wagyu, prized for its exceptional marbling, and Mexican Wagyu Cross, which combines Wagyu and Angus genetics. Our chef selects the cuts based on quality and availability.
New to Wagyu? Our guide explains what makes it different: What Is Wagyu and Why Is It One of the Most Premium Cuts in the World?
We offer dry-aged beef of up to 60 days, with strict process control and more than 15 years of aging experience from our chef. We dry-age cuts in tightly controlled temperature and humidity for a time set by our chef. The menu includes:
Between 21 and 30 days, beef develops remarkable tenderness. Around 45 days, flavors become richer and more complex. By 60 days, only exceptional cuts and carefully controlled aging processes reveal their fullest depth and character.
We also offer what is known as vaca vieja, a concept developed in Europe, especially in Spain, where the quality of beef from older animals is highly valued. At DANTE it is a cut of older grazing beef, specifically selected and fed, and matured by our chef: deep flavors, more natural texture and fat.
Learn about the career behind these processes on the page of our very own Chef Dante Ferrero.
Every cut meets the fire with a purpose. At Dante Brasa y Fuego, the Mibrasa charcoal grill, live embers and the wood-fired oven take center stage, with no unnecessary artifice and no flavors that hide the quality of the product.
Explore the DANTE menu to see the available cuts.
Dante Brasa y Fuego is the place to try a premium selection up close: from a business lunch to a special celebration or an unforgettable night out.
At DANTE, beef is showcased at its absolute best, with careful attention paid to every stage of the process and every single detail.
Carne Dante (“Our Beef” in English) is the name of the beef selection at Dante Brasa y Fuego in Polanco, Mexico City. It brings together USDA Prime and USDA Choice from the USA, Argentine and Mexican beef, A5 Wagyu from Japan, Wagyu Cross from Mexico, vaca vieja and dry-aged cuts up to 60 days.
Yes. Dante Brasa y Fuego is a premium steakhouse in the heart of Polanco, built around a charcoal grill, a wood-fired oven and a beef selection that includes Prime cuts, Wagyu and dry-aged steaks up to 60 days.
Our Prime and Choice beef is USDA graded and comes from the USA. We also serve top-quality Argentine and Mexican beef. Our Wagyu is A5 from Japan and Wagyu Cross from Mexico.
Both are USDA quality grades based mainly on marbling, the fine fat inside the meat. Prime is the higher grade, with the most marbling. In the United States, the USDA assigns these grades, and DANTE serves both.
Yes. DANTE serves A5 Wagyu from Japan, with its certificate of origin and traceability available to guests, and Mexican Wagyu Cross, which is Wagyu bred with Angus, including picanha and flank steak (vacío). You can learn more in our article about Wagyu.
A5 is the top grade of Japanese Wagyu. At DANTE it comes from Japan, and the certificate of origin, traceability and production details are available to guests.
It is Spanish for “old cow”: beef from older, pasture-grazed cattle, a style valued in Spain and across Europe for its deep flavor. At DANTE the animals are specifically selected and fed, and the chef ages the meat himself.
Up to 60 days. The menu includes New York strip, Rib Eye and Fillet aged 45 days, and New York strip and Rib Eye aged 60 days, under tightly controlled temperature and humidity by a chef with more than 15 years of aging experience.
Flat iron, fillet, tri-tip (colita de cuadril, cooked in the oven), asado de tira (Argentine short rib), Dante's Rib and vaca vieja. Depending on the cut, they are cooked over the embers or in the oven.
The chef selects each cut from the best options on the market, favoring recognized programs and official certifications. Traceability and animal welfare guide every decision.
No. The chef avoids artificial tenderizing and does not inject the meat or season it with chemicals such as MSG.
Yes. You can read the menu in English at https://menu.dantebrasayfuego.com/en/. The cut names are mostly the ones you know; New York strip appears as “New York”, and tri-tip is called colita de cuadril in Spanish.
Dante Brasa y Fuego is in the heart of Polanco, Mexico City, and specializes in premium cuts cooked over live fire. You can book your table here.
