Dry-Aging
God sends the meat,
and the Devil sends the cooks.
Watchword: Meat!
​
At Coccobrillo, meat, in addition to fish, reigns supreme in our kitchen. Not just any meat, but the finest cuts like ribeye, T-Bone, and picanha.
​
Many age meat, but few do it right. We carefully select the most sought-after meats and use patented cabinets for professional aging, ensuring perfect moisture production and management.
​
Coccobrillo Restaurant specializes in the preparation and grilling of steaks with an authentic and revolutionary flavor. In our establishment, you can find a wide variety of selected cuts of meat from all over Italy, Europe, and around the world.
Selezioni Dry-aging
T-Bone
The bone-in steak, named in this wau for its T-shaped form, is cut from the loin with both fillet and sirloin.
​
Picanha
The typical Brazilian cut of meat, corresponding to the beef rump cap or sirloin tip.
​
Ribeye
A type of steak, typically cooked on the grill, whose meat comes from the rib cut of the beef.
​
