Dry and Wet Aged Steaks.
From selected bovine breeds and selected marbled pieces, at least BMS (Beef Marbling System) 5-6, Grade 4+.
In different types of cutting, like:
- Rib-eye steaks (Boneless)
- T-Bone Steaks
- Porterhouse Steaks
- New York Strip
- Philly Steaks
always in accordance with the customer's wish.
Due to the time it takes to be fully prepared, details and detailed information on the availability are made by telephone.