Prime Steak Club

The heat and the lights of our great city from afternoon to night makes Prime Steak Club the perfect setting to live unrepeatable moments and experiences. Discover a selection of premium cuts of the best breeds and enjoy a fusion of unique flavors.

Let us welcome you... To the heart of Mexico.

Linz Heritage

Since 1963 Linz Heritage Angus have been the most recognized breeders of Angus cattle of superior genetics, managing to maintain a lineage that gives them quality and prestige due to their careful breeding to achieve the highest standards.

Today you can enjoy and discover the flavor of its excellence in each cut of Prime Steak Club.

Black Angus

These cattle are the American descendants of the Aberdeen-Angus breed from Scotland. it is black skinned and does not develop horns. They freely graze in the vast fields of the North American Midwest and their diet is supplemented with cereals.

Features:

High gride of marble
Soft and juicy
Fine texture
Uniform flavor

Wagyu

It is the Japanese breed of cattle with one of the highest grades of marbling, which results in a smooth and juicy texture with a unique flavor. There are several types of Wagyu cattle, among which are the Matsusaka Ushi, raised around the city of Matsusaka in Mie Prefecture and Ohmi Beef, raised in Shiga Prefecture.

Each one has its own degree of marbling and its characteristic flavor.

Japanese Wagyu

The origin of Wagyu genetics is said to date back 3,500 years and it was until 1992 that specimens were allowed to leave their country of origin for reproduction. Its degree of marbling is so high that the parameters of Japan have more points than those of the United States. As with wines, the terrain, the climate and the diet influence the flavor and texture of its meat, so each region and even each farm can have some distinctive flavor.

Australian Wagyu Cross

As was done in the United States, Japanese cattle were crossed with established breeds in Australia. Australian Wagyu grazes extensively and in some regions its diet is supplemented with grains.

Features:

Excelent grade of marble
Abundant intramuscular fat
Butter texture
Complex flavor with weet hints

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New York

The strip loin is lean and smooth, without compromising its flavor or its degree of marbling

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(600 g)

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MB 8-9 (600 g)

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Loin Center

This cut is completely lean, extremely soft, very juicy and without connective tissues, it is obtained from the top of the beef.

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(500 g)

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(250 g / 500 g)

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Rib Eye

This celebrated cut comes out of the upper part of the rib of the beef, between the sixth and twelfth rib. Its softness is spectacular.

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(800 g)

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MB 8-9 (600 g)

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Tomahawk

Similar to the shape of a Native American axe, this cut It has an extraordinary flavor due in large part to the bone of 5 or more inches and the concentration of intramuscular fat.

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(1 kg)

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Porterhouse

A fillet medallion, at one end of the bone in a T-shape and a section of New York, obtained from the end of the spine.

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(1 kg)

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MB 8-9 (1 kg)

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Umami Olive

Fed Wagyu

With a unique upbringing, purebred Tajima Black Wagyu cattle are fed with high-quality pressed olives, which give them their name and properties.

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(Price per 100 g)

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Japanese Wagyu A5

Wagyu is a Japanese beef with marbling of fat that makes it extraordinarily tender and delicious.

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(Price per 100 g)

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Kobe

Kobe beef is a denomination of origin, they are cuts extremely marbled, providing great softness and juiciness.

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(Price per 100 g)

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(Price per 100 g)

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Sides Dishes

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Truffled and with Grana Padano cheese. (200 g)

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In alfredo sauce with grana padano cheese. (180 g)

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With mayonnaise, cheese, and chile piquín. (150 g)

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Roasted and dressed with olive oil. (180 g)

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With bacon and truffle cheese blend. (180 g)

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Grilled and topped with garlic sauce. (150 g)

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With grana padano cheese and danish butter. (180 g)

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