Get to know some of the beefs flavorfully prepared in Carretão.

These are the beef cuts served in Carretão.

1. Rump steak (miolo de alcatra): with little fat, this a remarkable, tasty cut, used in barbecues. Baby beef, a tender, juicy meat also features on Carretão's menu. It comes from miolo.

2. Salty slice loin (picanha): this traditional cut is number one in demand for barbecues, as it is soft and tastes exquisitely. Carretão prepares picanha in several ways: traditionally, on the spit, with garlic, roasted on stone. The picanha’s tip is the most remarkable part of such cut.

3. Beef tri-tip roast (maminha, or ponta de alcatra): extracted from the lower tip, it is soft, fibrous, and very tasty. It tastes even better when served medium rare or rare. Do try the irresistible, traditional maminha on the spit.

4. Fillet mignon: tender, with a slightly sweetened taste, it is considered by many the most remarkable of meats. At Carretão, you’ll be charmed by the traditional filet mignon on the spit, the filet with garlic, or the delicious mignon with cheese.

5. Beef chops (fraldinha): a very tasty meat, easy to roast, that shouldn’t be too well done. It is considered one of the best for barbecue. Carretão offers a very special traditional fraldinha on the spit.

6. Jerked beef (cupim): this cut has muscular fibres and fat. Its taste is characteristic and pleasing. Do try the cupim on the spit.

7. Master beef premium (contra-filet): soft, with an accentuated taste, it is marbled with fat, which makes it succulent. Carretão offers the famous Argentine contra-filet.

Other Brazilian beef cuts:

8. Bife do vazio: comes from the side of fraldinha. Soft and tasty, it is ideal for barbecues and the daily use.

9. Coxão mole: with short, tender fibres; it tastes deliciously, when roasted. Also known as chã, or chã de dentro.

10. Patinho: this is used ground, boiled in stews, sauces, or steaks, roasted or in the Milanese style. Its lower portion is one of the best cuts used for scallops.