The sirloin is a generous, juicy, noble, and generally marbled cut. It's versatile, so you can get different cuts from the same muscle, with or without bones. Our sirloin is seared over direct heat, smoked with select Cují wood marinated in Jack Daniel's, providing a robust profile as well as a reddish ring. It's also slow-cooked and vacuum-sealed for 8 hours in sous vide, leaving it ready for you to excel at any time with family or friends.

The tail tip is a juicy cut that, when smoked with select Cují wood macerated in Jack Daniel's, provides a robust profile as well as a reddish ring. It is also slow-cooked for 4 hours.

The beef chicken is a cut that comes from the rear rump of the cow, juicy and tender when smoked with selected Cují wood macerated in Whiskey, which gives it a deep profile as well as a prominent reddish ring, additionally it is subjected to slow cooking for 4 hours.

Our beef brisket is treated with technical respect and artisanal acumen. It's slowly marinated, sous vide cooked for over 24 hours, and smoked with selected, seasoned wood, which provides deep notes without overpowering. The result: a tender texture, juicy cut, and lingering flavor that elevates any dish to our Texan and Llanero style.

The pork ribs are marinated for 12 hours with salt and spices, then smoked over select Guatacaro woods macerated with Jack Daniel's Cinnamon, which provides ideal sweet and spicy notes, as well as a reddish ring. They are also slow-cooked for another 12 hours. Finally, they are coated with a barbecue sauce: you can choose from traditional, strawberry, guava, cherry, or tamarind. These sauces can be spiciness levels: mild, medium, or very spicy.

The Pork Belly combines crunchy and tender textures. It's marinated overnight with spices and salt to dehydrate its skin. It's immediately smoked with select Cují wood, macerated in Jack Daniel's to enhance its aromatic profile, which highlights a reddish ring. It's then vacuum-sealed and slow-cooked for another 8 hours. Finally, it's recommended to fry the skin to reveal its crispiness, although this last step is best done by yourself!

The lamb shank is a lean and juicy cut, marinated for 12 hours before being smoked with Cují and Guatacaro, marinated in Jack Daniel's to highlight toasted, vanilla, spicy, and caramelized notes. Once it reaches internal temperature, it is vacuum-sealed and then sous vide cooked for 20 hours of slow cooking.

Lamb ribs are a tender and flavorful cut, with a fatty profile that enhances their flavor when slow-cooked. Smoked with select Cuji and Guatacaro woods marinated in Jack Daniel's, which provides ideal sweet and spicy notes, they are also slow-cooked for an additional six hours with spices such as rosemary, thyme, and wine, giving these ribs intense and slightly sweet notes.

The scared octopus is vacuum-sealed with spices and slowly cooked for 6 hours in the Sous Vide. Once ready, it is smoked with selected Guatacaro wood macerated in Jack Daniel's. You can choose to have it zarandeado with Mexican notes, which maintains a firm but tender texture, spicy and caramelized, or Galician style with traditional Iberian notes.