La Vaca Negra Cortes Argentinos

Cut extracted from the front of the sirloin region, between the 2nd and 6th vertebrae. WAGYU certified meat - A3/14 days dry-aged. Point suggestion: RADIO. approx. 500g fresh

Cut from the front ribs, sawn into strips with the bones running crosswise. WAGYU-BLACK certified meat - A3. Suggestion: POINT OF THE HOUSE. approx. 430g fresh

Cut taken from the front of the sirloin region, between the 2nd and 6th vertebrae. WAGYU certified meat - A3/14 days of dry-aged. Suggested doneness: RARE 500g fresh.