Knucklesteak (250g)
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Acougue Central, São Paulo (Aug 2016)
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Knucklesteak (250g)
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Acougue Central, São Paulo (Aug 2016)
#cityfoodsters_saopaulo
#cityfoodsters_acouguecentral

Beef stew with manioc
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Acougue Central, São Paulo (Aug 2016)
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Sautéed pupunha with purple onion and cherry tomato
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Acougue Central, São Paulo (Aug 2016)
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Couvert: Warm bread (fresh out of the oven), pastry crumbs, brown butter, escalivada, homemade pastry filled with meat and house chili
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Acougue Central, São Paulo (Aug 2016)
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Caipirinha with mango and passionfruit
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Acougue Central, São Paulo (Aug 2016)
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Checked out Alex Atala's (of D.O.M.) butchery restaurant, Açougue Central, in the Vila Madalena neighborhood of São Paulo. With his philosophy and practice of using the whole animal (typically places use just 8%), Atala's main objective is to offer cuts of meat that are not commonly used in the restaurant market. It's centered on unusual cuts of meat such as shank, chuck, and knuckle. His thinking is that secondary cuts and trimmings, as long as from good-quality carcasses of selected animals, may be as good as primal cuts.
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Acougue Central, São Paulo (Aug 2016)
#cityfoodsters_saopaulo
#cityfoodsters_acouguecentral