Neck

Boneless beef

It comes from any part of the carcass, it is made up of pieces of meat larger than 5 cm from any muscle with well-defined fibers which must be free of bone and cartilage. The proportion of fat is abou ...

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Neck bone in

It comes from the fore quarter, includes the throat and backstrap. The fat is white to cream in color and is regulated to a maximum of ½ ".

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Neck meat boneless

It comes from the fore quarter, it is obtained by deboning the neck, it includes the throat, it does not include the back strap, the fat has a white to cream color and is regulated to a maximum of ½ " ...

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Chuck

Chuck roll bone in

It comes from the forequarter, is located in the lower part of the shoulder, it includes 7 vertebrae , the product has rose meat, hump and back strap, the external fat coverage (white to cream color) ...

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Chuck roll boneless

It comes from the fore quarter, is located in the lower part of the chuck beef, covers 7 vertebrae, includes the rose meat and hump, does not include back strap, the fat has a white to cream color and ...

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Short Rib

Chuck short rib

It comes from the fore quarter, it is the central part of the ribs, it encompasses 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

It comes from the front quarter of the carcass, includes bone and the paddle tip, the fat has a white to cream color and is regulated to a maximum of 1 ".

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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 1 ".

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Brisket

Bone in brikset

It comes from the forequarter, it includes 5 ribs corresponding to the sternum area, the fat has a white to cream color and is regulated to a maximum of ½ "

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Brisket

It comes from the forequarter, 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

Beef plate

It comes from the ribs, covers 8 ribs and is made up of short rib and short plate, the fat has a white to cream color and is regulated to a maximum of ½ ".

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Inside skirt

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

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Short plate

It comes from the ribs, includes 8 ribs, does not include short rib, the fat has a white to cream color and is regulated to a maximum of 1 ".

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Short rib

It comes from the rib, covers 8 ribs, does not include inside skirt or short plate, the fat has a white to cream color and is regulated to a maximum of ¼ ".

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FORESHANK

Bone in shank

Comes from the front and / or back leg, the fat has a white to cream color and is regulated to a maximum of ¼ ".

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Boneless shank

It's a boneless product that comes from the front and / or back legs, it presents a clean fat coverage, leaving only the membrane.

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Rib eye

Back ribs

It comes from the beef rib, it is the rib eye rib covers 7 ribs, it presents the coverage of natural fat of white to cream color origin.

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Beef rib

It comes from the loin, it is made up of rib eye rib, rib eye, blade meat and the flat bones of the rib needle, it is covered with natural fat of white to cream color.

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Blade meat

It comes from the beef rib, it is the lid that covers the rib eye muscle, it does not include the back strap or the cartilage of the shoulder, only the membrane does not present fat.

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Prime rib

Comes from the beef rib, is composed of rib eye and rib eye rib, has a lip / tail of 2", the fat has a white to cream color and is regulated to a maximum of ¼".

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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 muscle of rib eye spinalis, the length of the product includes 4 ribs, it has a lip / tail of 2 ", the fat has a ...

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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 muscle of rib eye spinalis, the length of the product includes 4 ribs, it has a lip / tail of 2 ", the fat has a ...

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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 3 ", the fat has a white to cream color and is regulated to a ma ...

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Striploin

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 bone in

It comes from the short loin, it is the short loin bone in and without butt tenderloin, 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 defatted

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

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Sirloin

It comes from the loin, it is a product with bone, it does not includes butt tender, the fat has a white to cream color and is regulated to a maximum of ¼".

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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 ½".

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FLANK

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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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 1".

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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 1 ".

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Knuckle peeled

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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HINDSHANK

Bone in foreshank

It's a boneless product that comes from the front and / or back legs, it is bone in, only the area of bone that does not present muscle is eliminated. Braised is recommended, very rich in broths wit ...

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TAIL

TAIL

Terminación de la columna vertebral de la res. Su presentación puede ser completa o porcionada por vértebras.

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GENERIC TRIMS

Boneless beef 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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Boneless trimming beef 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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Ground beef 80-20

It comes from the carcass, it is 80 and 20% ground meat and fat, respectively, it has a grinding thickness of ¼ ".

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Ground beef 90-10

It comes from the carcass, it is 90 and 10% ground meat and fat, respectively, it has a grinding thickness of ¼ ".

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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.

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