Rumproast Special Cut
Picanha, our house specialty, is the most popular cut from the south of Brazil. This tender, juicy top sirloin cut is remarkably flavorful and prepared and served by Boi Na Braza Gaúcho Chefs.
Rumproast with Garlic
Picanha Com Alho
For garlic lovers, Picanha com Alho is our garlic-seasoned version of our house specialty, Picanha.
& Leg of Lamb
Carree De Cordeiro & Pernil De Cordeiro
Mouthwatering and fresh, Young Leg of Lamb or Succulent Lamb Chops are prepared and served by Boi Na Braza Gaúcho Chefs.
Costelinha De Porco
Tender slow-roasted pork ribs, specially prepared, seasoned, and served by Boi Na Braza Gaúcho Chefs.
A flavorful cut from the whole top sirloin; another popular choice from the south of Brazil, prepared and served by Boi Na Braza Gaúcho Chefs.
Pork Loin with Parmesan
Lombinho Com Queijo & Linguiça
Slow roasted Pork Loin Filets encrusted in rich Parmesan cheese and sizzling with flavor are prepared and served by Boi Na Braza Gaúcho Chefs. Succulent Boi Na Braza special recipe pork sausage.
A distinctive cut of bottom sirloin with a remarkable texture and a juicy robust flavor, prepared and served tableside by Boi Na Braza Gaúcho Chefs.
Filet Mignon & Filet Com Bacon
Filet Mignon, famous for being the tenderest of cuts, is grilled to a moist, juicy perfection, then sliced and served tableside by Boi Na Braza Gaúcho Chefs. Or if you prefer, try our Tenderloin Filet Tips wrapped in Bacon and sealed with flavor and juiciness.
& Chicken Breast
Coxa DeFrango & Peito De Frango Com Bacon
Frango in Portuguese means chicken. Boi Na Braza Gaúcho Chefs prepare and serve your choice of a lean, specially marinated chicken breast wrapped in bacon, or a juicy, plump chicken leg , both cooked over an open fire and roasted to perfection.
Boi Na Braza Gaúcho Chefs prepare and serve these meaty, seasoned beef ribs, slow-roasted to melt-in-your-mouth tenderness!
Beef ancho is cut from the prime part of the rib eye. The beautiful marbling on the rib eye provides its superb flavor, juiciness and texture, making this one of the most popular steaks at Boi Na Braza.
The Gaúcho chefs know that such a finely marbled cut of beef needs a light hand when it comes to seasoning. They apply just a touch before grilling the steak, rotisserie style.