Our homemade Chorizo is a traditional Argentinian spiced sausage. In our version and in the tradition of our restaurants, we combine high quality ground (minced) beef, blend of our four cuts of beef, combined with several spices. It is the combination of the Filet USDA Prime, Filet Premium Black Angus, Filet Platinum, Rib Eye USDA Prime and Rib Eye Platinum with salt, pepper, sweet paprika, garlic, bay leaves, oregano, cayenne pepper and a little soda water, all encased in a 100% plant based casing, which is also suitable for our Halal applications.

Our Mulwarra lamb is premium quality Fresh Australian Range Fed Lamb and Milk Fed Lamb sourced from the prime lamb production areas of South Eastern Australia. Our lamb is processed by two of Australia’s leading lamb processors with a large number of lambs sourced directly from leading grower’s groups. These growers produce lamb recognised as the finest available and they ensure we have a reliable year-round supply of quality lambs. Hand-cut and hand-trimmed by the El Gaucho butchers it is a remarkable Halal certified and mouth-watering lamb chop.

The New York Striploin is known as a classic steakhouse cut, juicy and flavourful with the perfect ‘bite’. Taken from in-between the 13th and 14th rib, the loin section, the Striploin is not as tender as the tenderloin, but much more flavourful and often called from gourmands the tastiest cut. All US products in our restaurants are Halal certified and supplied by the company Greater Omaha Packing – The company is family owned and operated since 1920. Located in the heart of the Corn Belt, the beef supplied by the company always exceeds high expectations.

Our homemade Salchicha is a traditional Argentinian spicy sausage. In our version and in the tradition of our restaurants, we combine high quality ground (minced) beef in combination with several spices. It is the combination of the Filet USDA Prime, Filet Premium Black Angus, Filet Platinum, Rib Eye USDA Prime and Rib Eye Platinum with salt, pepper, sweet paprika, garlic, fresh chillies, bay leaves, oregano, cayenne pepper and a little soda water, all encased in a 100% plant based casing, which is also suitable for our Halal applications.

A favorite among many cooks that includes both of the most prized cuts on a cow. The T-bone steak is cut from the saddle and easy to recognize because of its two meats ¬– sirloin on one side and tenderloin on the other – separated by a T-shaped bone.

A T-bone steak becomes a porterhouse steak when it comes from the back of the short loin, where the tenderloin section is larger.

SOLD BY GRAM

Named because it allegedly resembles the Tomahawk axe, the Tomahawk steak is an on-the bone rib steak, cut from the fore-rib with the entire rib bone left. As it is a bone-in rib steak, it has a large amount of inter-mus- cular fat, which gives it this intense flavour when cooked, as flavours are released from both, the huge bone, and inter-muscular fat during roasting to give a sweet gelatinous flavour. Supplied by Australia’s number one producer of premium quality Wagyu Beef, the quality of the Wagyu is fully audited by the Japanese Organisation of MAFF and fully subject to the Japanese Agriculture Standards (JAS), ensuring that the entire breeding program is producing beef with the highest standards for meat quality and safety.

2,235,000 VND – 1.5kg. SOLD BY THE PIECE ONLY

The USDA Prime is the highest grade of beef in the USA and properly aged in our cold storage for additional 21 to 28 days to fully develop the flavour and tenderness for that melt in your mouth and consistent quality experience. Taken from the smaller end of the tenderloin and located between the sirloin and rib, hand-cut and hand-trimmed by the El Gaucho butchers, the filet steak is a feast for the eye and the mouth.

The Castello D’Albola Chianti Classico DOCG 2011 from Tuscany pairs nicely with a filet. It is firm and taut, with a core of cherry and berry flavors, accented by underbrush tobacco and iron notes, balanced with a mineral aftertaste. Perfect for dishes of the traditional Chianti cuisine, as well as for grilled meats and mature cheeses.

A porterhouse is simply put a New York strip and delicate filet mignon separated by a T-shaped bone (hence it’s other nickname, the mighty T-bone). This is the one time we suggest putting away the cast iron—meat shrinks as it cooks, meaning when seared, a porterhouse’s surface fails to make contact with the pan as the bone begins to jut out. And since the filet side is more prone to overcooking, it can be a challenge getting the entirety of the steak to finish at the same time. Our master grillers know just how to get it right every time!

SOLD BY GRAM

The Wagyu Filet Mignon from Australia reaches with 9 the highest marble scores of the country. Taken from the smaller end of the tenderloin and located between the sirloin and rib, the filet steaks are a feast for the eye and the mouth – Tender, juicy, flavoursome. Supplied by Australia’s number one producer of premium quality Wagyu Beef, the quality of the Wagyu is fully audited by the Japanese Organisation of MAFF and fully subject to the Japanese Agriculture Standards (JAS), ensuring that the entire breeding program is producing beef with the highest standards for meat quality and safety.

Grown in Australia’s south eastern Gippsland region, all cattle enjoy nutrient-rich pastures and high quality grass feed year around, no exposure to Hormone Growth Promotants, as well as a stress-free environment which guarantees the most tender beef. Taken from the smaller end of the tenderloin and located between the sirloin and rib, the filet steak remains a top selling steak. Being slightly marbled, the grass-fed beef is characteristically flavoursome and allowing a unique presentation.