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The tenderloin is a fairly soft cut of beef without much marbling and cooks quickly without becoming tough. This is because the loin is not a muscle that beef uses much and does not contain much connective tissue.

Cut coming from a muscle of action that is located in the region of the ribs inside the bovine carcass (Beef) obliquely. It corresponds to the same muscle complex of the diaphragm (bowel). It is small in size with an irregular shape, also with a very intense flavor, which is described as visceral (liver).

The Beef Rib is a cut from the top of the beef, it is the meat that surrounds the bone on both sides of the rib. It is one of the most popular cuts and it adds a lot of flavor to soups and broths, it can also be grilled or baked.

The beef shank includes a whole bone. In this way you can enjoy the marrow, this delicacy gives an exquisite touch to stews.