Butchers

Time Out says

Fast, warm up your jaw, train the cuts with an imaginary knife and then sit at the table at this nice steakhouse in Parque das Nações. You will need all of the above to properly attack one of the specimens of matured meat in the restaurant or other more simple chunks, such as sirloin steaks or Black Angus breast. The pieces go to the raw grill, without salt and other seasonings, and arrive at the table with salads and sweet potato fries. Want something simpler? Ask for a prego (steack sandwich).

Perfect for: making a vegetarian fall into temptation.
Must try: the chuletón with 35 days of maturation.

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