Meet Meat Schuman

You will enjoy the meat from British breeds raised in the Argentinian Pampas. We have chosen the best cuts from tightly selected grass-fed beef, mainly from Black Angus. Compared to the other breeds you can find on your plate in Belgium, those Argentinian-raised animals provide far tastier, albeit smaller cuts.

The beef we serve is fresh and has aged for at least three weeks in a controlled environment.

We propose in our menu three major cuts: 

The filet – tenderloin or “Lomo”, lean and tender with a delicate flavour,

The sirloin – striploin or “Bife Angosto”, tender, juicy and recognisable by its little fat crust, 

The ribeye – cube-roll or “Bife Ancho”, delicately marbled with a full-bodied flavour.

We also propose a slow grilled and tasty flank or “medialuna de vacio”.

We don’t recommend too deep cooking for lean cuts such as filets. Their lower fat content and high temperature cause them to lose many qualities.

Our staff will gladly help you with your choices of both cuts and doneness.