Cabaña Las Lilas Restaurant

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  • Our Meats

FARM KITCHEN, RUSTIC, OVER AN OPEN FIRE AND WITHOUT DISGUISES

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FROM FARM
TO TABLE

At Cabaña Las Lilas, we rigorously select the best animals from our ranches, raised on pasture, with an idealweight of 500 to 550 kg.

Thanks to more than four generations of experience, the Caraballo family has perfected the genetics of champion animals, offering Angus and Hereford steers with unmatched flavor and quality.


Each cut undergoes rigorous quality control: from cutting in the slaughterhouses to the final selection, ensuring that only those with a marbling score higher than 5 reach your table.

PRODUCT, SALT AND EMBERS
  • EXPORT QUALITY

OUR CUTS

+21 DAYS OF MATURATION

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This ribeye steak is a steakhouse gem. Its meat is special, delicate, and must be cut against the grain to ensure flavor and tenderness.
A tasty and tender cut from the ribeye steak, extracted from the 7th, 8th, and 9th ribs of the steer. Its infiltrated fat makes it a premium choice for lovers of intense meats.
The quintessential Argentine classic, made from the narrow ribeye steak taken from the 10th to the 13th rib of a steer. With a 2 cm layer of fat on top, this cut combines structure, flavor, and tenderness.
From the rear of the animal, next to the last rib. Its juiciness and texture make it an ideal choice for medium-rare or rare.
A unique piece, the outer part of the diaphragm close to the ribs. Its intense flavor and characteristic texture make it a favorite with even the most adventurous palates.
Located in the sublumbar region, this lean cut is famous for its tenderness and incomparable texture.Perfect for those seeking tender and delicate meat.
Cut from the animal’s front ribs, known for its unique flavor and texture.Ideal for enjoying when juicy, enhancing its tenderness.
Bone-in cut of the ribeye steak,this cut is famous for being juicy thanks to the bone that accompanies the meat and the traces of infiltrated fat that enhance its flavor.
C+F: TBone A special cut that combines the best of both worlds: the sirloin and the ribeye steak, joined by a T-shaped bone. An intense and balanced flavor experience.

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RIB EYE

SIRLOIN STEAK

FLANK STEAK

THIN SKIRT

TENDERLOIN

SHORT RIBS

LAS LILAS CLUB STEAK

TBONE