Neck

Neck bone meaty

It comes from the neck, they are the cervical vertebrae with meat at bone level covering the fissures / holes.

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Neck meat boneless

It comes from the neck, it is the meat corresponding to the cervical and throat, it does not include backstrap, the fat has a white to cream color and is regulated to a maximum of 1 ".It comes from th ...

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Chuck

Chuck roll bone in

It comes from the fore quarter, it is located in the lower part of the chuck beef, it covers 6 vertebrae, it includes the rose meat, up to 1" hump and backstrap, the fat has a white to cream color and ...

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Chuck roll boneless

It comes from the fore quarter, is located in the lower part of the chuck beef, covers 6 vertebrae, does not include backstrap or hump, the fat has a white to cream color and is regulated to a maximum ...

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Short Rib

Chuck short rib

It comes from the fore quarter, is the central part of the ribs, it covers 5 vertebrae, the fat has a white to cream color and is regulated to a maximum of ¼ ".

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Square Chuck

Shoulder clod boneless

It comes from the fore quarter, corresponds to the arm of the carcass, does not include cartilage, the fat has a white to cream color and is regulated to a maximum of ¼ ".

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Brisket

Brisket

It comes from the fore quarter, it is the muscle corresponding to the brisket, the size of the pieces is indistinct, the fat has a white to cream color and is regulated to a maximum of 1"

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Rib

Bone in navel

It comes from the rib, includes 8 ribs and is made up of short rib and short plate, does not include a rosemeat, the fat has a white to cream color and is regulated to a maximum of ¼ ".

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Inside skirt

It comes from the ribs, does not include thicky membrane, the fat has a white to cream color and is regulated to a maximum of ¼ ".

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Outside skirt

It comes from the ribs, it is the exposed diaphragm, it does not include thicky membrane, the fat has a white to cream color and is regulated to a maximum of ¼ ".

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FRONT FORESHANK

Foreshank

It comes from the front extremities, the fat has a white to cream color.

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Rib eye

Export rib

Comes from the beef rib, it is composed of rib eye and rib eye rib, it has a lip / tail of 2" the fat has a white to cream color.

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Lifter meat

It comes from de beef rib, is the cap of rib eye steak, does not include back strap and cartilage free does not present fat only the membrane it covers.

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Rib eye lip-on

It comes from the beef rib, it is made up of the muscle of the eye of the loin and the rib eye spinalis, the length of the product includes 7 ribs, it has a lip / tail of 2 ", the fat has a white to c ...

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T Bone

Short loin

It comes from the loin, covers up to 7 ½ vertebrae, is made of Striploin and tenderloin without butt tender has a maximum lip / tail of 1 ", the fat has a white to cream color and is regulated to a ma ...

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Striploin bone in

It comes from the short loin, it is the short loin with bone and without tenderloin, it has a lip / tail of 1 ", the fat has a white to cream color and is regulated to a maximum of ¼".

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Striploin boneless

It comes from Shor tloin , it is the short loin without bone and tenderloin, it has a lip / tail of 1 "the fat has a white to cream color.

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Tenderloin chain off

It comes from the loin, it covers all the tenderloin present in the short loin and sirloin, it does not include cord, it does not have fat, only the membrane it covers.

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Sirloin

Butt tenderloin deffated

It comes from the sirloin, it does not present fat, only the membrane tissue over.

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Top sirloin

It comes from sirloin, it is a boneless product, it includes rump cover or picanha, the fat has a white to cream color and is regulated to a maximum of ¼ ".

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FLANK

Flank steak

It comes from the beef flank, it is a thin muscle and it presents muscular tissue with defined fibers, does not present fat only the membrane it covers.

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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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Silroin flap meat

It comes from the beef flank, it does not present fat, it is a lean product.

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KNUCKLE

Gooseneck

It comes from the leg, it is made up of 3 bottom round, eye round and hell, includes trimmings, the fat has a white to cream color and is regulated to a maximum of ¼ ".

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Inside round

It comes from the leg, it is made up of 3 muscles, the fat has a white to cream color and is regulated to a maximum of ¼".

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Peeled knuckle

It comes from the leg, it is characterized by its round shape, it includes trimmings, it does not have fat, only the membrane it covers.

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Top round cap off

It comes from the leg, it is the center of the inside round lean, it could present small membrane thin coatings.

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HINDSHANK

Hindshank

It comes from the hind limbs of the carcass, product with bone, only the area of ​​bone that does not present meat muscle is eliminated.

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TAIL

Oxtail

It comes from the beef tail, it is the part corresponding to the coccygeal vertebrae, the fat has a white to cream color and is regulated to a maximum of 1 cm.

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Sliced oxtail

It comes from the beef tail, they are portions per coccygeal vertebra, the fat has a white to cream color and is regulated to a maximum of 1 cm.

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GENERIC TRIMS

Boneless beef triming 80-20

It comes from different parts of the carcass, they are pieces of meat and fat in 80 and 20% respectively, the fat has a white to cream color.

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Boneless beef triming 90-10

It comes from different parts of the carcass, they are pieces of meat and fat in 90 and 10% respectively, the fat has a white to cream color.

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