At Brunelli’s, every visit is an opportunity to savour carefully selected and expertly prepared cuts of meat. From the grill to the plate, each piece reflects our passion for excellence and respect for the product.
Types of meat cuts: Brunelli’s Steakhouse guide
At Brunelli’s, every visit is an opportunity to savour carefully selected and expertly prepared cuts of meat. From the grill to the plate, each piece reflects our passion for excellence and respect for the product.
The philosophy of the perfect cut
At Brunelli’s Steakhouse, we treat every cut as a handcrafted piece. We select meats of certified origin and apply ageing techniques that enhance flavour, tenderness, and texture, bringing the butchery tradition to its highest expression.
Our secret lies in the 28-day dry-ageing process, a technique that combines and demands time, precision, and mastery.
Meat cuts that speak for themselves
Our menu includes the finest international and national cuts, prepared in our Southbend oven to extract their full flavour profile. The variety and quality make us a local benchmark for premium meats and gourmet experiences.
Our signature meat cuts
At Brunelli’s, we select cuts that represent the essence and excellence of the grill. That is why we work with pieces renowned worldwide for their flavour and unique texture—ideal for delighting both classic and adventurous palates.
Fillet: delicacy and softness
The fillet is the epitome of tender, lean meat. Its refined, low-fat profile makes it the perfect choice for those who appreciate a soft texture and delicate flavour.
The entrecôte, taken from the loin, combines tenderness and juiciness. It is a true grill classic, balancing flavour and texture—ideal for anyone seeking a versatile cut that is always satisfying.
Entrecôte: classic and balanced
The entrecôte, taken from the loin, combines tenderness and juiciness. It is a true grill classic, balancing flavour and texture—ideal for anyone seeking a versatile cut that is always satisfying.
Rib Steak: intense and juicy
Taken from the prime rib section, the rib steak is one of the most prized gems at Brunelli’s Steakhouse. Its distinctive marbling—those fine streaks of intramuscular fat—gives it a tender texture and a deep flavour that is intensified through dry-ageing.
Each piece is rigorously selected and comes from prestigious international breeds, known for their exceptional meat quality:
- National Yearling Rib Steak, offering the perfect balance between smoothness and flavour.
- Rubia Gallega Rib Steak, from Galicia, with more pronounced notes and a subtly sweet touch.
- Simmental Rib Steak, from Germany, recognised for its juiciness and robust, meaty character.
Why choose Brunelli’s Steakhouse?
At Brunelli’s, enjoying a cut of meat becomes a unique experience thanks to:
Selected meats of certified origin
Our menu stands out for the quality of every piece. Each cut is chosen for its traceability and provenance, featuring national and international meats of certified origin. Every piece undergoes a handcrafted ageing process, ensuring exceptional texture and flavour in every bite.
Open grill and exclusive atmosphere
The Brunelli’s experience begins the moment you watch our chefs prepare each cut in the innovative Southbend oven—unique in the Canary Islands and capable of reaching 800°C—while the welcoming atmosphere turns every meal into a memorable moment and a true gastronomic experience.
Our menu stands out for the quality of every piece. Each cut is chosen for its traceability and provenance, featuring national and international meats of certified origin. Every piece undergoes a handcrafted ageing process, ensuring exceptional texture and flavour in every bite.
The Brunelli’s experience begins the moment you watch our chefs prepare each cut in the innovative Southbend oven—unique in the Canary Islands and capable of reaching 800°C—while the welcoming atmosphere turns every meal into a memorable moment and a true gastronomic experience.