Beef

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Nicolas y Valero

Cowboy Steak - Bone-in Ribeye - Galician Blond (dry-aged for 40 days) - 0.85kg+/-

Short Ribs (bone-in) - Aberdeen Angus - 1.4kg+/-

Nicolas y Valero

Chuleta Steak - Bone-in Sirloin/Ribeye - Golden Caprice (dry-aged for 50 days) - 0.75kg+/-

Finca Santa Rosalía

Wagyu Rump - Posta Negra - BMS Grade 7 - 275g

Nicolas y Valero

T-bone Steak - Galician Blond (dry-aged for 40 days) - 0.85kg+/-

Nicolas y Valero

Short Ribs (bone-in) Galician Blond (dry-aged for 20 days) - 2kg+/-

Nicolas y Valero

Chuleta Steak - Bone-in Sirloin/Ribeye - Frisona (dry-aged for 20 days) - 0.75kg+/-

Nicolas y Valero

Beef Tenderloin - Galician Blond (dry-aged for 20 days) - 2.3kg+/-

Sirloin Steak - Black Angus (grain-fed for 300 days) 230g+/-

Finca Santa Rosalía

Wagyu Tenderloin - Solomillo - BMS Grade 7 - 275g

Finca Santa Rosalía

Wagyu Presa (Chuck) - BMS Grade 7 - 275g

Nicolas y Valero

Ribeye Steak (bone-in) Galician Blond (dry-aged for 40 days) - 0.75kg+/-

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