Fillet & butcher’s cuts

Fillet & butcher’s cuts

Filet mignon, picanha, flat iron, skirt and spider steak – cuts only a good butcher has. Every steak we sell follows the same path: carcass selection from a trusted farmer, aging in a chamber with controlled temperature (1–2 °C) and humidity, then cutting to a thickness that behaves properly on a grill or pan – usually 3 to 4 cm. Dry aged steaks age for 28 to 45 days, and the XO (extra old) line even longer, for a nuttier flavour and more tender texture. If you are just starting out, take a ribeye – the marbling forgives mistakes. For special occasions there is tomahawk and cowboy steak, and for lovers of a clean beef flavour, filet mignon and New York strip.