Promotions - Specials
28 Days Dry Aged Australian Grass-fed
Short Loin (T Bone) Promotion
The key effect of dry aging is the concentration and saturation of the natural flavor, as well as the tenderization of the meat texture. The process of dry aging changes beef by two means. Firstly, moisture is evaporated from the muscle; thus, resulting process of desiccation creates a greater concentration of beef flavor and taste. Secondly, the beef's natural enzymes break down the connective tissue in the muscle, which leads to more tender beef.
Dry-aging can take from 15 to 28 days, and typically up to a third or more of the weight is lost as moisture. At Las Carretas, the Short Loin (T-Bone) has been dry aged for
28 days for your dining pleasure.
It only happens at Las Carretas
Mexican Restaurant & Bar!
click picture to zoom
Dry-Aged T-Bone Steak|
Lightly Seasoned with Maldon Salt.
Charred on the Griller & Served with Sweet Potato Fries,
(Salad Tiede) Lightly Wilted Baby Spinach tossed with Eggplant, Button Mushroom, Olive Oil,
Confit of Garlic and Cherry Tomatoes.
Beef “Jus” will be served on the side
(Portion Size is Suitable for Sharing & kindly allow 25-35 Mins
for Cooking Time due to its Thickness)
(Recommended Doneness: From Medium Rare to Medium)
RM 37.90NET / 100 Grams
Sweet Potato Fries 300 grams - RM 17.90 NET
Wilted Spinach 60 grams - RM17.90 NET
All prices are net, 10% service charge and 6% GST are included
Subang Jaya - Tel +60 (0)3 5637-3058 | Ampang - Tel +60 (0)3 4257-1668 | Damansara - Tel +60 (0)3 2093-0380
copyright © 2005 - 2018 - Las Carretas