Food and Beverage

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.

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

Part of the beef that is between the sirloin and the entrecote, highly coveted and of high commercial value. It is extremely soft and you do not get a large quantity of each animal: on average it weighs from 2 to 3 kg. Steaks and various cuts such as scallops, milanese and brochettes can be obtained from it.

It is not an "official cut" of the beef, but it would be the external part of the rump, which borders the loin. It is a first class meat, tender and juicy, which due to its size is grilled with patience, in order to preserve the red center. It stands out for its flavor and for being a little more expensive than the rump, for being a specialty of proven tenderness.

Cut of meat that is obtained from the beef thigh ideal for steak, hoe and in pieces accompanied by steamed vegetables. This cut is mainly used for frying, roasting or grilling. It is also known as "black ball" or "Aldana egg"

Cut from the front of the steer, when cooked its consistency is usually soft. What do I accompany it with? This cut has multiple preparation options, used to make shredded meat or old clothes.