Prime cuts · fire-forged
Marbling. Mastery. Fire. The great cuts of steak, showcased one sizzle at a time.
Every cut has its own temperament — a way it wants to be salted, seared, rested, and sliced. Learn the cut, and the fire does the rest.
Eight cuts worth knowing
The most marbled cut on the steer, and it shows — ribbons of intramuscular fat melt into the meat as it sears, basting every bite from the inside. Big, beefy, and forgiving. The steak that made steak famous.
Cut from the tenderloin — a muscle that barely works — so it slices like butter. Lean and elegant rather than fatty. Let it speak with a hard sear and a whisper of flaky salt.
Firm bite, bold flavor, a clean strip of fat down one edge — the cut every steakhouse is quietly judged by. Confident and balanced, never fussy.
A bone-in ribeye with the rib left long and frenched into a handle — equal parts dinner and centerpiece. Cook it slow, sear it hard, carry it to the table like a trophy.
A strip and a filet split by a T-shaped bone — the best of both worlds on one plate. Buttery tenderloin on one side, robust strip on the other. Order it when you can't decide.
The top-sirloin cap, crowned with a thick ribbon of fat that renders to pure flavor over the coals. King of the churrascaria — skewered, salted, and sliced against the grain.
Marbling so dense it looks like polished marble; fat that melts below body temperature. Serve it in small, reverent portions. Less a steak than an event.
Loose-grained, deeply beefy, and built to drink up marinade and char. Hit it with high fire and chimichurri, slice hard against the grain, and don't look back.
Drag the fire
Slide from cool-and-red to cooked-through and watch the center change. (There's a right answer, and it's medium-rare — but we won't judge. Much.)
The sweet spot. Warm red, juicy, tender.
Tauro is a love letter to the steak done right — heritage cuts, honest marbling, and heat treated with the reverence it deserves. No shortcuts, no apologies, no ketchup.
From the marbled crown of a ribeye to the melt of A5 wagyu, this is the whole herd of great cuts in one place — the way they look, the way they cook, the way they should taste.
Salt. Fire. Rest. Repeat.