CHAROLISE CHOP WITH BONE....93,50 €/kg
Chop with more than 40 days of maturation in a chamber at controlled temperature and humidity "Dry-Aged".
- Infiltration: 8.5/10 - Tenderness: 8/10 - Flavor intensity: 8/10
It is the most prized breed by the French, coming from the Charolles district. It is considered one of the best meat-producing breeds, due to its infiltration and great flavor. It has a uniform white or cream coating. The horns are short.

CHARRA CHOP WITH BONE....93,50 €/kg
Chop with more than 30 days of maturation in a chamber at controlled temperature and humidity "Dry-Aged".
- Infiltration: 9/10 - Tenderness: 9/10 - Flavor intensity: 8/10
This native breed raised in the vast pastures of Salamanca, in central mainland of Spain,  is characterized by low grass-based production. It results in a meat with a high level of infiltrated fat, unctuousness and buttery aroma. As they are 48-month-old animals, they do not require much maturation to obtain an exceptionally subtle character similar to authentic Japanese Wagyu.

SIRLOIN T-BONE (400 gr approx.)....26,50 €
- Infiltration: 6/10 - Tenderness: 9/10 - Flavor intensity: 9/10
It is a "T"-shaped cut with bone. Spectacular both for the shape and for the fusion of textures: two different levels of infiltration for two unique flavors. In this format, the exceptional thing is that the most notable part of the beef loin is presented, the sirloin with its own bone welded together by this famous "T".

CHAROLISE LOIN (300 gr approx.)....25,50 €
- Infiltration: 8.5/10 - Tenderness: 9/10 - Flavor intensity: 9/10
Clean cut of the beef, with great infiltration and marbling. Excellent option to taste at the point to savor the delicacy and aroma of grass.