Cuadril-the buttocks are the thinnest part, with a fat content of only 2%. This part is heavy and rich in iron. It is recommended to cook until 10% to 30% cooked, so as not to dry and harden the meat.

Roast pork (CHORIZO)-From the tenth rib to the buttocks, it has a balanced taste, excellent meat quality, and the fat part is crisp and juicy. It is recommended to cook until it is at least medium-cooked, melt the fat on the outer edge and bring out the best flavor of the steak. The fat content of sirloin steak is about 7%, and the fat on the side can be removed.

Ancho-selected from the third to tenth ribs, with rich meat flavor, is deeply loved by steak lovers. The naked eye steak contains two groups of muscles, and two completely different textures are perfectly blended by finely distributed juicy snowflake oil. The naked eye roasting is as suitable as the brisket to be cooked over half-cooked, so as to melt the snowflake oil and release the meat flavor.

Spiral-cut naked-eye steaks (Tira de ancho and Cinta de Ancho)-naked-eye steaks are cut by spiral method, slowly roasted and coated with Argentine barbecue vanilla sauce.

Beef tenderloin (lower sirloin steak) has similar fat content in the lower part to beef brisket, but its meat quality is very tender because of its low activity. It can be cooked from medium to full.

Beef triangle (pica? A)- It comes from above the buttocks and tastes like braised pork with rich gravy. Snowflake oil is distributed in the edge position in strips, which is only suitable for light roasting to keep the meat delicious and juicy, and can be sliced and enjoyed.

Tapardanjo-It comes from the top of the naked eye. The snowflake oil is evenly distributed and tastes fragrant and juicy. It is recommended to cook it until it is medium-cooked.

Trio de d 'Allions-It includes aromatic steaks with less fat, plump and juicy steaks visible to the naked eye and tender beef tenderloin, which combines three flavors and textures.

Churras)——Gaucho's signature dish. Beef tenderloin or sirloin steak is marinated and cut by spiral method, which is the chef's specialty.

Tira de Ancho-Cut the naked-eye steak according to the spiral, bake it slowly, keep the softest meat quality, and finally coat it with delicious Argentine vanilla sauce. This is a delicious food that should not be missed.