Three origins, one fire.
The name of a cut tells you which part of the animal it comes from. What separates a $555 MXN picanha from one at $7.70 MXN a gram is the animal and its marbling. Here is how to read it and what each one costs.
Pick the size, see the price.
American
Selected Black Angus with high marbling, flavor and aroma, and a soft, light texture.
- Cowboy $2.35 MXN per gram $705 MXN for 300 g
- Rib eye Prime $2.69 MXN per gram $807 MXN for 300 g
- Tenderloin $2.99 MXN per gram $897 MXN for 300 g
Australian
Japanese wagyu genetics raised sustainably in Western Australia: high marbling, great tenderness and flavor.
- Wagyu picanha BMS 9+New $4.55 MXN per gram $1,365 MXN for 300 g Highly marbled cut from the top sirloin.
- Pure breed wagyu New York BMS 9+ $4.80 MXN per gram $1,440 MXN for 300 g Firm yet very juicy, thanks to its thin outer layer of fat. From the short loin.
- Full blood Denver steak BMS 9+New $5.05 MXN per gram $1,515 MXN for 300 g Full blood Japanese Black Wagyu genetics. Tender and very juicy, from the chuck roll.
Japan · A5 from Kagoshima
100% Japanese Black Wagyu from Kagoshima prefecture, with the highest marbling score.
- A5 wagyu picanha $7.70 MXN per gram $2,310 MXN for 300 g Light ruby red, a thin layer of white fat, notes of toasted hazelnut. BMS approx. 10+.
- A5 wagyu New York $9.00 MXN per gram $2,700 MXN for 300 g Deep ruby red, very fine marbling, firm but delicate texture with notes of nuts. BMS approx. 10+.
- A5 wagyu tenderloin $13.55 MXN per gram $4,065 MXN for 300 g The most tender cut of the beef, with notes of fine butter and fresh nuts. BMS approx. 11+.
Prices from the July 2026 menu. Cuts sold by the gram are cut to the weight you ask for; ask your server for the sizes available today.
How to order, by table.
First visit or business dinner
A 350 g rib eye or a High Choice picanha per person, and a taste of A5 in the middle. It is the clearest way to understand the menu in one night.
A celebration with time to spare
Australian full blood Denver or Australian picanha. They eat like a main course and carry marbling the American cuts don’t reach.
For someone who has tried it all
A5 Kagoshima tenderloin in a short portion. The menu calls it the most tender cut of the animal.
What people ask before ordering.
What is BMS?
Beef marble score: the scale Japan and Australia use to grade marbling, the streaks of fat inside the muscle. It goes up to 12. At Brick the Australian cuts are BMS 9 or higher and the Japanese A5 runs above 10.
What does A5 mean?
It is the top grade for Japanese wagyu: the A is the carcass yield and the 5 is the quality of the meat. Brick’s A5 comes from Kagoshima prefecture.
How much A5 should I order?
Not much. With that much marbling, a few bites say it all. Most tables order one American cut per person and a small portion of A5 in the middle to share. Ask your server about the minimum portion for each Japanese cut.
Are the cuts priced by the gram?
Yes. Every premium cut is sold by the gram and cut to the weight you ask for. The American cuts also come in set portions, like the 350 g picanha or the 1 kg porterhouse.
How are they cooked?
Over charcoal and in a Josper oven. Tell your server how you like it done; the house gravy (red wine reduction, shallot, butter, rosemary and thyme) comes on the side.
Taste the difference in one bite.
Book a table and order a taste of A5 for the middle, next to your American cut.
