The origin

59° 28" 11"

From this mystical zone of rich ancestral lands emerge the first premium export meats, with a special process of rest and progressive aging, achieving a magnificent concentration of flavor, juiciness and tenderness, incomparably superior. 30 years of experience in the art of meat cuts are immortalized in don eugenio, a new premium brand that comes to develop the culinary culture of meat in ecuador.

Steak selections

BIFE ANCHO

RES

It is a smooth meat cut, with a great amount of marbling and flavor.

Picaña

RES

picaña

It is a brazilian meat cut extracted from the upper part of the hip.

tapa parrillera

RES

It is a rectangular meat cut that comes from the top round steak that has a fat covering.

Cuadril__

RES

cuadril

Also known as boneless rump roast, it comes from the lower, external and transverse part of the hindquarter of the carcass.

bife de pulpa

RES

It is a selected cut, from the leg or bottle that enhances its fat and flavor in our special maturation processes, a unique flavor bouquet.

EntraNA___

RES

entraña

Elongated, narrow, rectangular–shaped cut, coming from the side of the rib.

events

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