Meats

1st ground beef. It is a versatile and easy to cook product, with a high nutritional value.

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 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.

Beed canada is one of the most valuable cuts due to its color, texture and pleasant flavor. It can be cut into steaks or prepared in various recipes: fricassee, stews, roasts or rice dishes.

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

Cut located on the external face of the palette bone, in its posterior part it is triangular in shape and elongated, with an internal nerve. It is located between the Choclillo and Posta Palette cuts. It is triangular in shape, with a good flavor and a tender texture.