Picanha is a typical cut of the Brazilian cuisine and it’s tender meat, slightly on the sweeter side. This cut comes from the back of the animal, at thigh height, between underside and rump and its ideal weight ranges from 900 to 1,200 grams. What makes picanha so tasty and appetizing is the layer of fat that covers it, which is at least 1-2 cm thick.
In our meat restaurant in Bibione, first, we sear it entirely and sprinkle it with coarse salt, then we slice it and finish the cooking on the grill. A delicacy that you absolutely cannot miss!
This cut of meat comes from cattle raised in the green Irish pastures. Obtained from the rear of the bovine and with a high fat content, the cube roll can be prepared rare or well done, maintaining its original character which actually comes out with cooking. Its peculiarity? A delicate, salty aftertaste due to the influence of the sea on the grass that the Irish cattle feed on. In a meat restaurant like Havana, we couldn’t miss on having an excellently tasting, well marbled cut of meat like this!
Our 100% Italian cockerel finds its origins in Vallespluga and its average weight is approximately 650g..
Do you know how we prepare it at Havana Bibione? We marinate it for 24 hours with our secret blend. After that, we put it on the grill at first and then vacuum pack it at a low temperature, “cuddling” it. We blast chill it and finish it on a charcoal grill; it is served with a black garlic emulsion with notes of truffles and undergrowth. The best cockerel in Bibione is waiting for you!
The quality of the veal is best represented in our hamburger. Around 250g. of meat that are the base to infinite combinations of flavours! At Havana Bibione we prefer simplicity, in order to enhance the excellent quality of the products. Our burger is served with crispy fresh bacon, skin-on french fries and artisan ketchup. Here is the recipe for happiness!
Have you ever wondered why this pork cut is called Secreto? The name derives from its position, in fact it is hidden behind the shoulder, a secret kept between ribs and lard. Of Spanish origins, it is considered a particularly valuable cut of pork due to the high presence of ‘infiltrations’ of fat that make the meat tender and juicy.
At Havana Bibione we cook the Secreto at a low temperature and then finish cooking it on the grill. Come and visit us…if you want to know our secret(o)!
You know the classic image of the cowboy who grabs the steak by the bone and devours it wildly? That’s where the name cowboy steak comes from. Obtained from the first five ribs of the loin, leaving the noble part of the bone, the cowboy steak has a sweet and succulent flavor. A tip: don’t give up on the meat close to the bone, it is precisely the one that gives the most appetizing bites!
The fillet is a fine cut that is characterized by its tenderness. In fact, it is obtained from a part of the animal that is not subjected to physical effort, therefore it preserves a soft and juicy meat. Like the cube roll, the Irish fillet also has a hint of saltiness given by the impact of the sea on the grass the cattle grazes on. In our meat restaurant in Bibione we serve it on a brioche crouton and with our secret sauce.
Our shoulder clod steak comes from Poland and comes from beef fed on grain for 1,200 days. The shoulder clod steak is a medium fat meat; it has lipid ‘infiltrations’ but what characterizes it is that particular tendon which, after a long cooking, melts making the meat soft and succulent. A sweet taste that conquers at the first bite, one of the most requested meats by Havana Bibione for its extreme tenderness.
It is known that Argentine meat is one of the best in the world. This boneless roast beef, specifically, is a very fine cut that is obtained from the central part of the boneless loin and has a fine and dense fiber. The roast beef is well marbled, has an intense yet not overwhelming taste and for this reason it easily meets everyone’s tastes. At Havana Bibione we serve it in thick slices, accompanied by cubed potatoes with herbs: a typical combination that reminds us how simple things are also the best!
One of the great classics of the Argentine grill. Tiras in Spanish means ‘strips’, in fact the Asado de tiras is made up of simple ribs – strips, in fact – of beef that are cut transversely to the bone rather than longitudinally. This characteristic of the cut gives Asado de tiras a unique and decisive flavor that you won’t live without.
Bavarian beef, in this case heifer, is synonymous with tradition, regionality and excellent meat quality. The European Commission recognized these characteristics in 2011 with an I.G.P. award. Only selected traditional breeds born and bred in bavaria can boast this denomination. Among these, we have chosen the meats of the pure Simmental breed, that have distinctive notes of butter and fresh hay given by the unique environment they live in.
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