With each slice of meat you savor, there are 4 years of people’s hard work and effort. This includes high respect for the cattle. I carefully select the best cuts from the best ranchers.
My responsibility is to close this cycle in the best way possible. To achieve this, I steer clear
from using any sort of tenderizers, nor flavor enhancers such as MSG. This allows
the meat to conserve its natural texture and essence, ensuring each cut arrives to your
table at its best.
Beef cuts sections
BLUE, sealed keeping an intense red color.
MEDIUM RARE,it's a midpoint between BLUE and MEDIUM.
MEDIUM, cooking that conserves the center of the meat red.
MEDIUM WELL, level in which the color red practically disappears, conserving an intense pink.
WELL DONE, only Dante´s Rib and Brisket, due to their slow cooking process.