Brisket Point

It is a lean cut with low fat content but offers great flavor and juiciness, making it a popular choice for barbecues, stews, and other preparations.

Our Cuts

Rear Muscle

The rear muscle is a beef cut, also known as the hindquarter or "coxão," that comes from the back part of the cow.

Filet Mignon

Lean and free of nerves, it is perfect for quick preparations like medallions, grills, and gourmet recipes.

Rump steak Special

rump

ossobuco

Ossobuco is a beef cut taken from the rear leg, usually above the shin and below the knee, with the bone in the center.