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- About La Carne™
We are located on the Ground Floor at 88 Avenue Commercial Park, Banilad. Next to Crossroads in Cebu City. Get directions here!
We opened on 17 January 2021.
Yes, absolutely! Choose pick-up as a delivery option at checkout or visit us.
Use our online store www.lacarne.ph to order and pay online so we can do contactless delivery to you on same or next day in Cebu. We can deliver as far as Lapu-Lapu and Liloan via our driver or Lalamove.
We are available on our hotline for additional questions or customized ordering at 0917 175 MEAT (6328).
We will contact you after placing your order to coordinate the delivery and payment. We usually will deliver on the same or next day of ordering depending on the time!
Paymaya (Visa, Mastercard, AMEX) - over the counter and online
Gcash - Janet Tuano 0917 514 1197
BDO Online Transfer
BDO Account name: AG Foodtech OPC
Account number: 011628001397
We will soon have our written OR from the BIR.
Yes! We deliver anywhere in Cebu City and as far as Talisay, Lapu-Lapu and Liloan. Special out of town deliveries can be arranged upon request.
Yes we offer FREE delivery to Cebu city if you order at least P1500. If farther than Cebu City, our minimum order requirement for FREE delivery is P4000.
Our standard delivery fee for within Cebu City is P85.
For farther locations our delivery fees are:
MANDAUE - ₱145
LAPU LAPU/CONSO - ₱195
TALISAY/LILOAN - ₱245
PAY FOR DELIVERY AT CHECKOUT ONLINE OR GCASH. Please send proof of payment to our hotline 0917 175 MEAT prior to delivery. No proof, no delivery.
Here's a link to our "menu". We do not have a set pricelist as we are a small-batch butchery with regular changes to stock and pricing. Check our online store https://lacarne.ph to see if we have your desired cut available or call us at 0917 175 MEAT (6328) to inquire now! We are also active on Facebook and Instagram.
Visit our online store www.lacarne.ph to see the current promotions of the week.
No, we only specialize in beef and lamb!
Complimentary vacuum portion pack for large cut meats (i.e Tomahawk, Wagyu) and already vacuumed packed meat. Prices per size 20x20= 30php / pc, 45x32= 70php / pc.
Yes you can! Our hotline number is 0917 175 MEAT (6328).
We treat all feedback with utmost seriousness and will act accordingly when needed. Simply email us on email@example.com or call/whatsapp message 0917 175 MEAT (6328) if urgent.
We do pre-orders regularly for customers. Just viber/whatsapp/call us ON 0917 175 MEAT (6328) and we can assist you if it is available for pre-order. Kindly note that most of our pre-orders are sold by full slabs.
You can cancel an order within 2 ours of placing it, provided we have not yet prepared the meat. Pre-paid orders are non-refundable however can be converted to a credit for future use. However you may still email us your cancellation request at firstname.lastname@example.org and our management team will get back to you as soon as possible. See our full terms and conditions here on cancellations.
Get steak to room temperature and season with salt and pepper or preferred seasoning, heat pan to medium high heat and sear to desired doneness. For thick steaks, use a meat thermometer for best results. Rest for half the cooking time. For more info, visit https://www.instagram.com/lacarneuae/channel/. You can also book a steak cooking experience with us by contacting 0917 517 6328.
Steak marination can be done easily by combining your choice of neutral oil, salt and pepper, spices, acid (vinegar or citrus juice) and herbs.
Longer marination is recommended for secondary cuts such as skirt, flank and brisket slices. However for primary cuts marination is not required due to high quality and tenderness.
If you wish to marinade primary cuts (tenderloin, ribeye or strip steaks), do so for a short period of time of less than 3 hours.
La Carne aims to add to the existing butchery ecosystem here in Cebu and enable residents to enjoy a premium steak experience at home by being a source of education in addition to culinary solutions and expert butchery services like roast tying, sausage making, fine butcher slicing as well as knife sharpening.
Visiting the La Carne store provides a transparent view into how meat is prepared with love and care as the butchery is mostly open and butchers can be watched as they prepare orders à la minute. The selection of beef and lamb offered at La Carne has been curated by butchers with more than 70 years combined experience in Abu Dhabi, Dubai, KSA, Canada, Singapore and the Philippines.
The steaks and burgers selection is trusted by meat lovers from around the world from the Americas, Europe and Asia. We carry only antibiotic free and no hormones added Australian and US beef.
We select, curate and offer a range of imported fresh-chilled and temperature-controlled beef and lamb only from verified sources that are traceable to certified producers and sustainable cattle farms in Australia, Ireland and USA and soon from New Zealand and Japan.
Yes, we have US beef which is grain-finished on corn.
We can pre-order Certified Angus Beef Prime Ribeye Steaks however we have other steaks that are comparable to Prime quality.
Our Rangers Valley Wagyu is bred from authentic Wagyu breed of cattle from Japan and raised in Australia by a Japanese company. Soon we will have Japanese Wagyu A5 with high marbling grades.
At the moment, we can offer you Dry-aged Rump Cap steak or Picanha from John Stone which is very popular among our customers. We also offer wet-aged Porterhouse and T-Bone from US.
We carry high quality beef and lamb from US, Australia and Ireland.
We can provide US fillet mignon on a pre-order basis.
Yes, however there are some cuts that we recommend getting more than 1kg such as short ribs, or selling as a whole piece like a whole tomahawk steak.
Yes, we have 100g, 130g, 150g and 200 grams of patties. For larger burgers, please contact us.
Message us on our hotline 0917 175 MEAT (6328) and we can get back to you on weights/prices available. Then we can arrange a delivery to you after proof of payment has veen received.
Yes you can! Our hotline number is 0917 175 MEAT (6328).
Best practice is 3 days storage in a refrigerator of 0 to 4 degrees Celsius.
Click here for La Carne's suggested best practice for meat handling, storage and cooking.
We ensure that our meat is safe for human consumption by following strict cold chain handling for all our meat according to Local and International Food Control and Safety Standards and best practices. No bare human hand ever touch your meat from the first cutting and vacuum preparation from originating country to packing and delivery to your doorsteps.
The liquid in wet aged vacuum sealed meat items is NOT blood. It is called weep, also known myoglobin, which is a protein that ressembles blood but is naturally found in muscle tissue binding iron and oxygen. Weep is naturally found in vacuum sealed meat items during the wetaging process. Simply drain and pat dry when opening a vacuum sealed meat product, and allow 5 minutes to air out.
Yes, we can also recommend the best cuts for burger patties or if you have a specific cut in mind we will gladly accommodate.
All beef and lamb is grass-fed. However some beef is grain-finished for marbling depending on their feeding program and breed such as Angus and Wagyu. Feeding on grain requires more animal husbandry and grain used for feed is costly, hence the higher price associated with grain-finished beef. The higher the marbling grade, the more expensive the beef.
There are a few ways to amplify your meat experience:
Temperature: Cook to a doneness that suits your preference. Cooking to less than well done leads to a more fulfilling steak experience as the meat will be more juicy and flavors will be more pronounced compared to a well done steak wherein the meat has dried out. Using a meat thermometer is a great tool to invest in to ensure you cook to your preferred doneness, or one can also use the finger touch-test technique.
Slicing: Slicing across the grain is really important to ensure you have the most tender eating experience possible. Simply cut perpendicular to the steak's muscle direction.
Cook meat cuts appropriately: Cuts with connective tissue like lamb leg/shoulder, beef short ribs and brisket benefit from low and slow cooking. Primary cuts like tenderloin, ribeye and striploin can be cooked quickly on a pan if they are less than 1-inch thick. For secondary cuts like flank and skirt steak, either cut against the grain for delicious tender stir-fries or marinade for up to 3 hours.
Marination; To flavor meat, mix up a marinade consisting of oil, salt, acid, herbs and spices. There is also the practice of using a blended kiwi to tenderize meat!
We offer chunky mince and regular mince, we can also accommodate much more finer mince. Standard is 80:20 for burger / 90:10 for bolognese or chili con carne and also accommodate customer preference.
Both are cattle breeds, similar to nationality. Angus originates from Aberdeen Angus in Scotland and Wagyu literally means Japanese (Wa-) Beef (-gyu). In terms of flavor, Angus is more beefy and Wagyu has a richer, melt-in-the-mouth experience as it has a higher oleic acid fat content (same fat as avocados and table olives).
The term "best steak" is always relative- there is a best steak for a certain situation, dish or experience you want to have.
Generally speaking, primary cuts are much sought after due to their consistent tenderness so you may want to choose Ribeye, Striploin or Tenderloin steaks for a "fool-proof" easy steak experience. However, these are much higher priced than secondary cuts (like skirt, flank, rump, shank) which are lower priced but yield many more servings!
Yes, we can cook steak to your desired doneness and have it picked up or delivered. The cooking charge is 250 pesos per kg of raw steak.
We are a family butchery offering premium beef and lamb. However we offer personalized steak tastings by reservation.
We can work with restaurants to develop culinary and butchery solutions with our premium beef and lamb. Please contact us at email@example.com if interested.
You may reserve a table for customized steak tasting experience with max group of 8 by calling 0917 517 MEAT (6328). Please note this is subject to government restrictions, capacity of our shop and our team's availability.