Churrasco is another classic cut from Latin America.  The name itself originated as a term for grilled meat, and was later adopted for a specific cut of beef.  Churrasco is cut from the strip loin or lomo ancho, which is the big side of the Porterhouse and T-bone steak.  It is cut away from the bone and then butterflied, so that it has a rim of fat on both the right and left sides.   32,000/kg