PICANHA
Cap of rump
Our signature steak, Picanha represents the art of churrasco cooking. Lightly seasoned with rock salt and thinly sliced, this cut is melt-in-the-mouth. There would be no churrasco without Picanha.
FRALDHINA
Flank Steak
Fraldinha is one of the most distinctive and flavourful cuts of meat from Southern Brazil due to its strong marbling characteristics. Our gaúcho chefs carve against the grain to ensure the cut remains as tender and flavourful as possible.
BIFE ANCHO
Ribeye
Well-marbled cut with high flavour intensity and tenderness. Balanced fat distribution ensures juiciness and a buttery texture.
ALCATRA
Rump
Lean yet flavourful, with a firm texture. Slightly less marbled than others, yet a satisfyingly juicy cut when expertly cooked.
FILÉ MIGNON
Fillet
Exceptionally tender cut with a fine grain and minimal fat. Delicate flavour profile compared to more marbled cuts.
WAGYU NEW YORK STRIP
From our Indulgent Cuts selection as an enhancement to the Full Churrasco Experience. 500g of thick-cut Australian 100% full-blood grade 9 Wagyu Sirloin.
DRY-AGED TOMAHAWK
From our Indulgent Cuts selection as an enhancement to the Full Churrasco Experience. 1000g of 21-day dry-aged Bone-in Ribeye.