Beef flank
It comes from the diaphragm area, it is made up of flap meat, flank, rosemeat and boneless trimming beef, it presents the coverage of natural fat of white to cream color origin.
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Flank steak
It's comes from the beef flank. A thin, woven muscle with very well defined fibers. The fat is removed leaving only the membrane and some transparencies of fat.
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Hanging tender
It comes from the diaphragm area, includes membrane or lining. The fat is white to cream in color and is regulated to a maximum of ¼ ".
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Rose meat
It comes from the beef flank, it has pink muscle, it does not present fat, only light transparent layers.
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Sirloin flap meat
It comes from the beef flank, has white to cream fat coverage and is regulated to a maximum of ¼ ".
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