Our Products
We have been committed to integrating the full production cycle, from the farm to the final distribution of the product. We are currently able to offer a full range of beef products with all the guarantees in terms of quality and food safety while adapting to the needs of the customers. We design and produce combinations of cuts for the biggest and most demanding markets in the world.
Full Set 7 Boneless Cuts
Grass Feed
This boneless combination divided in 2 main sections primal cuts of beef: Forequarter and Hindquarter,, in addition with the valuable Shin, Shank, Heel, and a boneless Rib with Thin Flank and Rose Beef in a piece, plus a prime selection of Trimming in 80VL, very convenient for a boneless sub-primal processing.
Full Set 24 Boneless Cuts
Grass Feed
This boneless combination divided the 8 main primal cuts of beef: chuck, rib, loin round, flank, plate, brisket, and shank with a quality of 97VL cut into 24 cuts. Divided by groups of muscles, the meat from each primal has its own unique flavor and texture. These cuts also known as "foodservice cuts." These large cuts are often purchased by restaurants in order to save money over buying individual steaks and to allow chefs to have full control over how their meat is cut and trimmed.
Quarter Carcass Beef
Grass Feed
Each quarter is separated into “primal” (or wholesale) cuts. This process is referred to as “breaking down the carcass.” Beef primal cuts in the front-quarter are the rib chuck, shank, brisket and plate; the hind quarter is composed of the flank, round and loin (short loin and sirloin). Each Quarter has weight between 60Kg to 65 Kg.
Grain-fed 5 cuts forequarter
Grain-fed 5 cuts forequarter refers to specific cuts of beef taken from the forequarter (the front section) of grain-fed cattle. Here are the five primary cuts typically included:
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Chuck: This cut comes from the shoulder area. It’s known for its rich flavor and is typically used for pot roasts, stews, and ground beef due to its marbling and connective tissue.
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Brisket: This cut is taken from the breast or lower chest. It’s often used for slow-cooking methods such as braising or smoking, which break down its tough connective tissue and result in tender, flavorful meat.
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Rib: This section includes cuts like ribeye and prime rib. The rib area is known for its tenderness and marbling, making it a popular choice for grilling or roasting.
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Shank: Taken from the leg portion of the forequarter, shank cuts are typically used for braising or stewing. They are flavorful but can be tough if not cooked slowly.
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Plate: This is the lower portion of the cow, located just below the rib. It includes cuts such as short ribs and skirt steak. The plate is known for its rich flavor and is often used in dishes that require long cooking times to tenderize the meat.
These five cuts are valued for their distinct flavors and textures, making them versatile options for various cooking methods. The term "grain-fed" indicates that the cattle were fed a diet primarily consisting of grains, which typically results in more marbling and a richer flavor profile in the beef.
