Rump Steak

Special Rump Steak

Weighing between one and one and a half kilos, it comes from the center of the rump (alcatra). It can be cut in many ways. The strip rumpsteak (picanha de tira) is removed from the center of the piece and cut lengthwise in wide strips.

Beef Ribs

This is the source of breast rib strips (costela de tira) and the point of breast rib (vazio da costela). This cut, which must be roasted whole, is curved in shape, and the fat concentrated in its center ensures that the cooking heat never dries out the meat. It must be broiled for at least four hours over a slow fire, the bony surface facing down on the grill. It is only turned over to brown just before serving.

**Special Rump With Garlic

From the lower part of the rumpsteak (alcatra), this cut is fibrous, but tender and very flavorful. Should be served rare.

Chicken Hearts

Grilled chicken hearts served with a twist of lime.

Chicken

Being more flavorful, broiler chickens | galeto in Brazil

Chicken Medallion

Chicken Medallion | Churrasco Style

Pork

Popular cuts are the tenderloin, spareribs and chops.

Chicken Drumstick with Parmesan

Chicken Drumstick with Parmesan

Pork Medallion wrapped with Bacon

Pork Medallion wrapped with Bacon / Medalhão de Porco com Bacon

Pork Ribs

The ribs are marinated in a signature combination of white wine and special seasoning, and then slow-roasted to perfection.

Pork Belly / Torresmo

In Brazil, torresmo is primarily considered a snack to eat with drinks - most likely a beer or a shot of cachaça. In mineiro cooking (the cooking of the state of Minas Gerais) torresmo is an essential part of the panoply of dishes that all together constitute feijoada and it's also served with the bean and manioc dish feijão-tropeiro.

Pork Sausage

Home made the best Redfire pork sausage

Lamb

For lamb lovers or those curious to taste it for the first time, our gaucho chefs serve the cordeiro either as succulent lamb chops or a tender leg of lamb.

Caramelized Pineapple

Warm pineapple with a caramelized sugar coating served à la mode and drizzled with caramel.