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At La Cuadra De Salvador, we offer the finest Angus beef cuts. With this guide, you can recognize the differences between the various varieties and choose your favorite. What are you waiting for? Visit us and share one of these cuts with your family and friends!
NEW YORK
A cut with medium marbling and a robust texture. Slightly lean (not too fatty). It comes from the middle section of the loin, which makes this cut exceptionally tender and pleasing to the palate.
T BONE
This is one of the finest cuts, featuring a T-shaped bone with meat on both sides (hence its name). It is a cross-section cut that includes a strip of top loin (New York strip) and a smaller portion of tenderloin (filet mignon).
PORTERHOUSE
This is a composite cut derived from the point where the loin and the ribeye meet. If you remove the bone and separate the two steaks that make up the Porterhouse, you get a wide strip steak and a juicy tenderloin. The main difference with a T-Bone is the size and weight. So if you order a Porterhouse, expect generous portions.
Picanha (Rump Cap)
This is a classic Argentine cut. It has a triangular shape and comes from a long muscle taken from the lower outer section of the hindquarter of the beef. It is somewhat lean but has enough fat content to infuse plenty of flavo
COWBOY
It comes from the rib section. Compared to other cuts, these are larger, contain more meat, and feature a protruding bone on one end. This cut is not as tender as tenderloin, but it compensates with a richer flavor. They can be cooked just like other premium cuts, although their higher fat content may cause flare-ups on the grill.
Beef Short Ribs
Beef short ribs come from the middle section of the ribs. This is a fatty cut with a pronounced flavor that requires careful cooking. The flavors are released from both the bone and the marbling during grilling, resulting in a rich, intense taste.
PICAÑA
This is a triangular-shaped cut located in the lower section of the hindquarter of the beef. It is covered by a thin layer of fat that provides the flavor and juiciness that characterize it.
ENTRAÑA
This cut comes from the inner section of the beef ribs. It is covered by a membrane that should be removed before cooking. In appearance, it is a strip of meat with a slightly darker color and a rich, intense flavor.
COWBOY
It comes from the rib section. Compared to other cuts, these are larger, contain more meat, and feature a protruding bone on one end. This cut is not as tender as tenderloin, but it compensates with a richer flavor. They can be cooked just like other premium cuts, although their higher fat content may cause flare-ups on the grill.
Ribeye Steak
Tender and flavorful. The ribeye is cut from the front section of the beef. A cut capable of satisfying the most voracious appetite. To preserve its natural flavor, simply season it with a bit of coarse salt.
New York Strip (Sirloin Strip)
With great marbling. A perfect combination of meat and intramuscular fat. It stands out for its flavor and juiciness. The New York Strip comes from the rear section of the beef.
