Ribeye – Bife Ancho

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April 30, 2015

Ribeye – Bife Ancho

 

Bife ancho is Argentina’s classic and beloved cut, but it has slowly but surely conquered the hearts of Brazilians and can now be seen in churrascarías all over the country.  At Fazenda it is one of our guests’ favourite cuts and is available on our evening menu.

Let’s learn a bit more about Bife Ancho.

In Brazil it is also called ‘filé da costela’ (literally: rib fillet) due to its location; to be precise from the end of the sirloin counting the first 5 vertebrae, including a small section of the fillet. Not by coincidence is this cut incredibly lean.

This combination of two different cuts separated by a thin layer of fat is what gives Bife Ancho unique personality and flavour. This fat is marbled in between its fibres, and this makes it extremely succulent, lean and tender.

Its ideal cooking point is rare or medium rare to maintain intact its juices and flavour. At Fazenda a whole ‘espeto’ (skewer) of Bife Ancho is cooked in our grill between 5 and 10 minutes to serve it rare & medium rare respectively. It is only cooked with rock salt to preserve the cut’s own and unique flavours.

Have you tried our Bife Ancho? Is it one of your Fazenda favourites? We would love to hear your thoughts!

 

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