The Parillero cut consists of the following cuts: rib eye, flank, flank steak, flank steak, rib eye, and topside. The weight of the parrillero is between 35 and 40 kg. - Includes boning, filleting, and heat-sealing. Price per kilo. (*) If you choose "other weight," please note that the price will vary from the price shown in the cart. We will notify you via WhatsApp of the final price. (*) $8,500 - CASH ONLY