At Dambo you choose your meat with your eyes. The cuts are on show in the display case, labelled with breed and cut: you pick the piece, we weigh it, cook it over the grill and bring it to your table on the board, carved in front of you.
Our meats: cuts chosen breed by breed, cooked over the grill
The cuts
A note on our meats
Meat of this quality is rare even at market, and it does not arrive on a regular schedule. The cuts gathered here show what Dambo seeks out, not what is served every night: the ones available are revealed in the dining room.
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The cuts, one by one
- Tomahawk
- The rib steak with the long bone left whole: a showpiece cut, made for sharing. Here in USA Black Angus, Frisona and smoked Mora Beneventana.
- Fiorentina (Florentine steak)
- The T-bone cut that joins fillet and sirloin, thick and cooked over live embers. In Simmental, Marchigiana and Frisona dry-aged for 60 days.
- Costata (rib steak)
- The central part of the loin, with its marbling. In Irish Black Angus, Marchigiana PGI and Vitellina Bianca degli Appennini.
- Ribeye
- The boneless heart of the rib steak, the most marbled cut: in extra Frisona, Black Angus Creekstone (USA) and Charra (Spain), also smoked.
- T-bone
- In Bavarian Simmental.
All cuts
Tomahawk di Frisona
Tomahawk di Black Angus USA
Tomahawk di Mora Beneventana affumicata
Fiorentina di Simmenthal
Fiorentina di Frisona dry-aged 60 giorni
Fiorentina di Marchigiana
Costata di Black Angus Irlanda
Ribeye di Frisona extra
Extra: marezzata.
Ageing
Dry ageing rests the meat in a cold room for weeks: it loses water, concentrates its flavour and becomes more tender. That's why our 60-day dry-aged Frisona fiorentina tastes more intense than a fresh one.
Frequently asked questions
How much does the grilled meat cost?
It depends on the cut: as of 26 September 2026, from €6.50 per 100 g (Vitellina Bianca degli Appennini rib steak) to €16.50 per 100 g (Black Angus Creekstone ribeye). The Marchigiana PGI fillet is sold by the portion, €30. Up-to-date prices are on the menu.
Can I choose my piece?
Yes, from the display case: the staff will help you choose the weight and how it's cooked.
How do you recommend having it cooked?
For marbled cuts, rare or medium, so they stay juicy. It's your call: we'll cook it the way you like.
Are the meats always available?
No: they are rare cuts and arrive in very few pieces. Ask in the dining room or call us beforehand.