SOUTH AMERICA STEAKS FESTIVAL
Steak house Butcher cook the three main South American steaks using the unique SARMIENTO technology. Before the steak is served, we add vines soaked in red wine to the coals in the wood stove. It gives the steaks an even more bright taste and a special flavor.
ASADO URUGUAY STEAK
The largest steak of the festival. 550 grams in the raw state. It is unique because only two such steaks can be cut from one beef carcass. It is made by a traditional recipe from Uruguayan grass-fed beef. We serve it with a sauce made of green tomatoes and pickled cactus and serrano chili pepper.
MARUCHO ARGENTINA STEAK
It is considered the most tender, being second only to the filet steak. This delicate steak from Argentina is made from the beef shoulder. Its unique structure and marbleness make it really special. That is why it has a distinct taste and flavor. We serve it with grilled leek and smoked chipotle pepper.
BISON CHILE STEAK
A bestseller among steaks. The most marbled and juicy ribeye of an impressive size made from premium Chilean beef. As the bulls are grain-fed for 180 days, the meat gains lots of juicy fat layers. They melt when the steak is cooked and make it as juicy as possible. Each BISON CHILE STEAK is rubbed with Creole spices by hand.