Meats

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.

Hand-sliced ​​by our master butchers, our rib chop features an intact 11- to 13-inch rib bone, giving this cut enhanced flavor due to the added moisture along the bone. When cooked at low temperatures, it offers an irresistibly sweet and juicy flavor that is the hallmark of the brand. Each cutlet feeds two people. Box (11.25- 13.5 lbs.) includes 6 Chops, approx. 30 ounces each.

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

It is a common cut of beef used mainly for roasts. Boliche is a Cuban dish, a pot roast traditionally stuffed with chorizo, a type of sausage, and prepared with a marinade that includes sour orange or other citrus juices. Other dominant flavors include onion, garlic, wine, and tomato. Boliche can be prepared on the stovetop or in an oven and is also great for cooking in a slow cooker.

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.