It comes from the neck, they are the cervical vertebrae with meat at bone level covering the fissures / holes.
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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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It comes from the sirloin, it does not present fat, only the membrane tissue over.
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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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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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It comes from the beef flank, it has pink muscle, it does not present fat, only light transparent layers.
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It comes from the beef flank, it does not present fat, it is a lean product.
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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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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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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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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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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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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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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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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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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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We carry the taste of the best meat throughout Mexico and the world, getting involved in the production from fattening to the distribution of our different cuts.
