Meat Selection

RESERVATIONS

Our Meats

Top Sirloin

The sirloin steak is cut from the sirloin where the T-bone, porterhouse, and club steaks are cut. The sirloin is actually divided into several types of steak. The top sirloin, or Alcatra is the most prized of these and is specifically marked for sale under that name.

Picanha

The term “picanha” derives from the word “picana”, which was a pole used by ranchers in the southern parts of Portugal and Spain, particularly in Alentejo, for herding cattle. This herding technique was then taken to Brazil by Portuguese emigrants and eventually the term “picanha” was adopted to refer to the part where the cow was poked by ranchers.

Baby Picanha

A smaller cut of the globally famous Picanha.

Flank Steak

Fraldinha in Portuguese (translates to “little diaper”) is a cut of beef taken from the abdominal muscles or lower chest of the cow

Filet Mignon

Or lombinho in portguese, is one of the world’s finest center cut filets, you’ll love our bottomless selection of this fine cut at Area Code 55!

Lamb Chops

 Costela de Cordeirdo in Portuguese

Lamb Leg

Perna de Cordeiro in Portuguese

Beef Ribs

Costela De Boi in Portuhguese

Shrimp (On Fridays)

Camarão in Portuguese

Pork Sausage & Chicken Cutlets

Linguica & Frango in Portuguese. Served together, they come with a blast of flavor.

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