FRESH MEAT FROM NORTH AMERICA "NEBRASKA STATE"

• Steak-Roll “Nebraska”
  300 gr of Nebraska head of entrecôte very tasty and forceful
• Bavette “Nebraska”
  300 gr of Nebraska “Bavette Steak”
• Omaha Steak “Nebraska”
  800/900 gr of Nebraska “Bavette Steak” 2/3 portion
• Flank Fillet “Nebraska”
  300 gr of Nebraska “Flank Fillet Steak” tender and tasty
• Grilled Beef “Nebraska”
  300 gr of Nebraska Steak
• Cuadril al chimichurry “Nebraska”
  300 gr of Nebraska “Fesa Steak” aromatizated with chimichurry sauce
• Grigliata “Nebraska” senz’osso
  450 gr of Nebraska boneless meat assorted
• Costata “Nebraska”
  Sirloin steak from Nebraska – At least 500 gr
• Fiorentina “Nebraska”
  T. bone steak from Nebraska – At least 800 gr

“CHIANINA”

Certificate pure “Chianina” I.G.P. young cow from Tuscany

• Grigliata di “Chianina” senz’osso
  400 gr of “Chianina” boneless meat assorted and sausage pure “Chianina
• Costate di Manzo “Chianina”
  Sirloin steak “Chianina” – At least 700 gr
• Fiorentina di Manzo “Chianina”
  T.bone steak “Chianina” – At least 900 gr

YOUNG COW FROM ITALY

“Scottone” termine che indica femmine mai ingravidate

• Costate di Manzo Scottona nazionale
  Sirloin steak Italian (young cow)– At least 500/600 gr
• Fiorentina di Manzo Scottona nazionale
  T. bone steak Italian (young cow)– At least 800 gr

ARGENTINE “ABERDEEN ANGUS” MEATS BRED IN WILD STATE

• Chuleta
  300 gr of entrecôte Aberdeen Angus
• Lomito
  300 gr of slim entrecôte Aberdeen Angus
• Chuleton
  500 gr of entrecôte Aberdeen Angus
• Filetto argentino Aberdeen Angus
  Grilled Aberdeen Angus tenderloin
• Buenos Aires
  Argentine Aberdeen Angus tenderloin 4/6 helpings Kg 1,5/1,8

PARILLA

• Parilla mixta
  800 gr of mixed meat: chicken, pork, sausage, lamb, veal, beef