It may seem like an overly simplistic question, but, in fact, there is a bit of nuance to it. Not just any piece of meat is automatically considered a Steak. The actual definition, is as follows: a cut of meat, usually beef, that is cut perpendicular to the muscle fibers.
MOST POPULAR TYPES OF STEAKS
New York Steak
The New York Steak comes from the short loin, a muscle that works very little — which is exactly why it's naturally tender. Its intramuscular fat is visible at a glance and delivers a juicy bite from first cut to last: the balance of character and tenderness classic steak lovers look for.
Weight: 200 g (also available as a 400 g cut) · Price: €21.90 / €33.90 · Recommended doneness: medium rare
Weight: 200 g (also available as a 400 g cut) · Price: €21.90 / €33.90 · Recommended doneness: medium rare
Rib-eye Steak
The Rib Eye — "eye of the rib" — is one of our most popular cuts for its tenderness and flavor: boneless, with spectacular marbling that melts on the grill and multiplies the flavor in every bite.
Weight: 400 g · Price: €39.90 · Recommended doneness: medium rare to medium
Weight: 400 g · Price: €39.90 · Recommended doneness: medium rare to medium
Rib-eye Steak
The Rib Eye — "eye of the rib" — is one of our most popular cuts for its tenderness and flavor: boneless, with spectacular marbling that melts on the grill and multiplies the flavor in every bite.
Weight: 400 g · Price: €39.90 · Recommended doneness: medium rare to medium
Weight: 400 g · Price: €39.90 · Recommended doneness: medium rare to medium
Filet Mignon Steak
Filet Mignon — "small fillet" or "exquisite fillet" — is cut from the tip of the tenderloin. It's one of the most prized cuts on the whole animal: buttery, extremely tender, made for those who want the utmost delicacy in every bite.
Weight: 200 g (also available as a 400 g cut) · Price: €27.90 / €49.90 · Recommended doneness: medium rare — a lean cut, avoid "well done"
Weight: 200 g (also available as a 400 g cut) · Price: €27.90 / €49.90 · Recommended doneness: medium rare — a lean cut, avoid "well done"
T-bone steak
A very special cut that gets its name from the "T" shape of the bone: it combines the tenderness of the tenderloin and the power of the striploin in a single piece. Available in Prime and Black Angus versions, dry-aged for weeks to concentrate the flavor. Perfect for sharing.
Weight: 800–900 g · Price: from €54.00 (Prime, 25 days) to €75.00 (Angus, 55 days) · Recommended doneness: medium rare
Weight: 800–900 g · Price: from €54.00 (Prime, 25 days) to €75.00 (Angus, 55 days) · Recommended doneness: medium rare
T-bone steak
A very special cut that gets its name from the "T" shape of the bone: it combines the tenderness of the tenderloin and the power of the striploin in a single piece. Available in Prime and Black Angus versions, dry-aged for weeks to concentrate the flavor. Perfect for sharing.
Weight: 800–900 g · Price: from €54.00 (Prime, 25 days) to €75.00 (Angus, 55 days) · Recommended doneness: medium rare
Weight: 800–900 g · Price: from €54.00 (Prime, 25 days) to €75.00 (Angus, 55 days) · Recommended doneness: medium rare
Tomahawk Steak
The Tomahawk is a thick, long-boned cut taken from the front ribs, rich in both intermuscular and intramuscular fat. It's the most theatrical piece on the menu — made for the center of the table and for sharing between two. Available in Prime and Black Angus versions, aged up to 55+ days.
Weight: 1000–1200 g · Price: from €69.00 (Prime, 25 days) to €99.00 (Angus, 55 days) · Recommended doneness: medium rare to medium; given its thickness we recommend reverse searing
Weight: 1000–1200 g · Price: from €69.00 (Prime, 25 days) to €99.00 (Angus, 55 days) · Recommended doneness: medium rare to medium; given its thickness we recommend reverse searing
Machete Steak
Also known as skirt steak, the Machete comes from the inner part of the ribs — the diaphragm muscle. It's a darker strip of meat than other cuts, long-grained, with an intense, smoky flavor that multiplies over direct fire. The butcher's cut, no frills.
Weight: 250 g · Price: €19.00 · Recommended doneness: rare (quick sear both sides) — its short fiber toughens if overcooked
Weight: 250 g · Price: €19.00 · Recommended doneness: rare (quick sear both sides) — its short fiber toughens if overcooked
Machete Steak
Also known as skirt steak, the Machete comes from the inner part of the ribs — the diaphragm muscle. It's a darker strip of meat than other cuts, long-grained, with an intense, smoky flavor that multiplies over direct fire. The butcher's cut, no frills.
Weight: 250 g · Price: €19.00 · Recommended doneness: rare (quick sear both sides) — its short fiber toughens if overcooked
Weight: 250 g · Price: €19.00 · Recommended doneness: rare (quick sear both sides) — its short fiber toughens if overcooked
Tenderloin steak
The Tenderloin is the most tender cut of the whole animal: taken from the loin, with minimal connective tissue that makes it melt in the mouth. Black Angus certified, clean flavor and buttery texture — the favorite of those seeking maximum softness.
Weight: 300 g · Price: €39.90 · Recommended doneness: medium rare — a lean cut, avoid "well done"
Weight: 300 g · Price: €39.90 · Recommended doneness: medium rare — a lean cut, avoid "well done"
Wagyu bavette
Wagyu Bavette, taken from the abdominal area, is the gateway to the world of Wagyu: marbling grade 9+, veins of fat that melt at the first cut, and a buttery, intense flavor typical of Australian Full Blood Wagyu.
Weight: 200 g · Price: €59.00 · Recommended doneness: rare to medium rare — overcooking melts away the fat that makes it special
Weight: 200 g · Price: €59.00 · Recommended doneness: rare to medium rare — overcooking melts away the fat that makes it special
Wagyu kagoshima A5+
Wagyu Kagoshima A5+ is the pinnacle of beef: the highest grade that exists, from Japan's Kagoshima prefecture. Its intricate web of marbled fat gives it unmatched tenderness and a texture that melts on the palate. Served in intentionally small portions — its intensity doesn't need more.
Weight: 100 g / 200 g · Price: €55.00 / €99.00 · Recommended doneness: blue rare to rare — sear very briefly to keep the marbled fat from rendering out
Weight: 100 g / 200 g · Price: €55.00 / €99.00 · Recommended doneness: blue rare to rare — sear very briefly to keep the marbled fat from rendering out
Wagyu kagoshima A5+
Wagyu Kagoshima A5+ is the pinnacle of beef: the highest grade that exists, from Japan's Kagoshima prefecture. Its intricate web of marbled fat gives it unmatched tenderness and a texture that melts on the palate. Served in intentionally small portions — its intensity doesn't need more.
Weight: 100 g / 200 g · Price: €55.00 / €99.00 · Recommended doneness: blue rare to rare — sear very briefly to keep the marbled fat from rendering out
Weight: 100 g / 200 g · Price: €55.00 / €99.00 · Recommended doneness: blue rare to rare — sear very briefly to keep the marbled fat from rendering out
What is Dry Aged Steak?
Dry-aged steak undergoes a controlled aging process where high-quality beef is left unwrapped in a controlled environment. This process enhances tenderness and develops rich flavors through natural enzymatic reactions. The resulting steak is exceptionally tender, with intensified beefy flavors, making it a highly prized and sought-after culinary delicacy.
Opening is coming soon!
Join the club “Numero Uno”