A cow marked with the six steak cuts La Vaca serves
All our beef is sourced from local, Yorkshire farms and the cows are reared in fields.
Rump Cuadril Medium This cut is packed full of flavour and very tasty. We recommend the rump cooked medium. Ribeye Lomo Vetado Medium rare Thanks to the marbling throughout this steak it’s our most succulent and juicy. We recommend the ribeye cooked medium rare. Sirloin Lomo Liso Rare or medium rare The leanest of our cuts but no compromise on flavour. As it’s a bit leaner this steak is nice rare or medium rare. T-bone Medium rare A cross section of sirloin and fillet. This cut has lots of flavour from the bone. We recommend the t-bone cooked medium rare. Pan Handle Medium or medium rare A ribeye steak on the bone. This steak has plenty of marbling and also takes flavour from the bone. It’s a thick steak so we recommend the pan handle cooked medium or medium rare. Porterhouse Medium rare The Porterhouse is taken from the first cut of the t-bone and therefore has a larger section of the fillet. Due to the size of this steak we would recommend medium rare. Suitable for sharing.
