CAREFULLY CHOSEN
fine meat
At Beef Club, our commitment to quality is reflected in every steak, tenderloin and rib-eye steak we serve, all sourced from a rigorous and transparent supply chain. From pasture to table, we monitor every step of the process to maintain the highest standards of quality and safety.
Every cut we select at Beef Club is the culmination of meticulous choice and an unwavering commitment to excellence. We take great pride in our rigorous selection process, which ensures that only the finest cuts of meat make it to your plate.
This relentless pursuit of perfection guarantees that each cut not only meets but exceeds our high standards, delivering a consistently exceptional dining experience. At Beef Club, we transform our passion for superior meat into an unparalleled culinary journey for our guests.
“Eating is incorporating a territory”
quality and excellence
selected
pastures
We believe that healthy, flavorful meat starts with the land and the way animals are raised. For this reason, every supplier we partner with shares our passion for excellence and ethicality. Every steak, tenderloin and rib-eye steak we serve is the result of a controlled and transparent supply chain, where quality is never compromised.
Every farm we collaborate with is chosen after careful evaluation. We personally visit the farms, talk to the farmers, and observe animal management practices. This process ensures that the animals are raised in free-range pastures where they can move freely and feed on a natural diet, without the use of antibiotics or artificial hormones. The result is meat that is not only tastier, but also healthier for you.
CONTROLLED ORIGIN
tasty and flavorful meats
Animals that graze in free and healthy environments not only lead better lives, but also produce higher quality meat. Freedom of movement and a natural diet enriched with local grasses and plants give meat a tender texture and rich, authentic flavor. This commitment to animal welfare is reflected in the exceptional taste and wholesomeness of our meat.
Every steak, tenderloin and rib-eye steak we serve is the result of a controlled and transparent supply chain. From pasture to table, every step of the process is monitored to ensure that quality and safety standards are maintained at the highest level. Every cut we select at Beef Club is the culmination of meticulous choice and an unwavering commitment to excellence. This means we know exactly where each piece of meat comes from, how the animal was raised, and how it was treated throughout its life. We meticulously track every stage of the meat’s journey, ensuring that our standards of quality and ethical sourcing are consistently met.
the selection
the best cuts
At Beef Club, our attention to detail begins with the selection of the finest cuts of meat, ensuring a dining experience of the highest quality. Each cut is carefully chosen to enhance flavor and tenderness, offering a unique and unforgettable taste.
The tenderloin is renowned for its exceptional tenderness and delicate flavor, ideal for those seeking a refined and succulent experience. The sirloin, located in the lower back, combines tenderness and intense flavor, perfect for those who enjoy rich, flavorful meat.
The rib eye and tomahawk are cuts known for their robust character and strong flavor, with good marbling that makes them especially succulent. Picanha, from Brazil, offers a perfect balance of flavor and texture, with an outer fat that melts in cooking, enriching the flavor of the meat.
Diaphragm, or hanger steak, is a lesser-known cut but prized by connoisseurs for its intense flavor and distinctive texture.
Each cut selected by Beef Club tells the story of our passion for good food and hospitality, offering a dining experience that brings out the best in meat.
