As the restaurant's name explain, the pride of La Braseria is undoubtedly the meat: from the careful selection of the breeds (Wagyulem-Kobe type, Bavarian Scottona, Angus Scottish or the Italian Chianina and Fassona) to their certification, from the proficiency of who raises them to their feed, made up of natural products and without the addition of additives. The maturation (with a minimum duration of 60 days) takes place inside our cold room, a modern and avant-garde structure with suitable and constant temperature, humidity and ventilation levels, in perfect compliance with EEC regulations. For all types of meat, it’s possible to choose between rib, florentine or fillet, and the relative sizes.