We are a Steakhouse restaurant located at Olhos de Água, Albufeira that prides itself by the quality of the meat, cooking process and the service that we give. We serve internacional and nacional meat with assured superior quality.
ABOUT US
Our Aged Meat
Shearing Force (kg) in time (days) of the bovine muscle longissimus thoracis.
Source: ANDRADE, Patricia Lopes; BRESSAN, Maria Cristina; GAMA, Luís Telo da: GONÇALVES, Tarcisio de Moraes; LADEIRA, Márcio Machado; RAMOS, Eduardo Mendes; Qualidade da carne maturada de bovinos Red Norte e Nelore. Revista Brasileira de Zootecnia, Brasília, v. 39, n. 8, p. 1791-1800. 29/07/2009. Disponível em: http://www.scielo.br/pdf/rbz/v39n8/v39n8a23.pdf.
Our aged meat comes from sustainable bovines, with every required international certification.
Through the aging process, we obtain a softer meat, with a taste which is impossible to get from meat that hasn’t been aged.
What’s this process? How does it occur?
This aging process is nothing more than a natural process of meat softening, by creating the ideal conditions (low temperatures above freezing point , controlled moisture etc.) for the endogenous enzymes already present n the meat of the animal do their “job”.
This process only grants a tender meat?
No, this process also grants a more succulent meat, and without any doubt greatly enhances its taste.
Is this a safe process?
Without a doubt! This process is always done with microbiologic rigor, making it exactly the same as freshly consumed meat in terms of safety.
If this meat is better in everything, why isn’t every meat aged?
For this process to work, the animal has to be fed with an ideal and specific diet, to make the aging process possible. If the animal doesn’t get this specific diet, the aging process will not be efficient.
The Cuts
There is no doubt that “Picanha” is a real Brazilian cut! But, in fact the term “Picanha” comes from Italy. The Italian butchers used to hang this cut in a stick called “Picatta”. The term “Picanha” is derived from this.
It’s a tender cut, with a characteristic taste you can’t find in any other cut, due to its unique line of fat.
Second in tenderness to the tenderloin steak, the flat iron is well-marbled, richly flavored and juicy. Best when cooked to no more than medium doneness.
This is a cut that both men and women love! It’s a extremely balanced cut, with a quantity of fat good enough that gives a unique texture. This cut has a fantastic marbled taste.
This well-marbled cut consists of two lean, tender steaks – the strip and tenderloin – connected by a telltale T-shaped bone
A special cut, due to the non-fat category of this cut.
Directly from the fillet part of the animal, this cut is even more special. It’s carefully selected from the most tender part of the Fillet to obtain a very special piece of meat.