Bisteca De Porco is a dish made from bone-in pork chops marinated with garlic, herbs, and lime zest. This version features a blend of Italian and Latin American flavors, enhancing the pork's rich taste with aromatic herbs and citrus notes. Here's how to make it at home.

Bisteca De Porco

Cordeiro refers to lamb, particularly prepared in a way that highlights its tender and flavorful cut, often seasoned with various marinades and grilled. In Brazilian cuisine, lamb dishes like cordeiro are often marinated with fresh herbs and grilled, creating a succulent and aromatic dish that showcases the meat's natural flavors. Here's how to make it at home.

Cordeiro

Alcatra is a cut of beef from the top sirloin, known for its flavorful and tender qualities, commonly used in Brazilian cuisine. In Brazilian barbecue, particularly in the churrasco style, alcatra is often cooked over open flames, resulting in a smoky and juicy texture that enhances its natural flavors. Here's how to make it at home.

Alcatra

Double Bone-In Pork Chop - Marinated for 48 hours with roasted garlic, fresh herbs, and lime zest, the Bone-In Double Cut Pork Chop is slowly grilled on the bone for maximum flavor and caramelization, then carved tableside.

Lamb Picanha, Chops - For lamb lovers or those curious to taste it for the first time, our gaucho chefs serve the Cordeiro as Prime Lamb Picanha or succulent Lamb Chops. Both are marinated with fresh mint, white wine, and lemon before being fire-roasted.

Top Sirloin. Alcatra is one of the largest, most traditional cuts of Brazilian churrasco, with rich and robust flavor.