Grill & cuts

Guides to understand and choose every cut: tenderloin, strip steak, picanha, ribeye and alpaca. We explain doneness, how to choose a grill for your group and what makes the meat at Águeda different: Peruvian beef from improved cattle raised in Puno, Anta and Sicuani, including Peruvian Angus. Written by Miguel Amasa, who has worked with meat since 2000.