Offals are the internal parts that are sought after for making different dishes. They are beneficial for human health. In world gastronomy, offal, the internal organs of animals, are used to prepare different dishes, for different occasions, as well as for everyday use, such as gourmet cuisine.

Half Pork Shoulde

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

The veal shank contains the entire bone. This way you can enjoy the marrow, this delicacy gives an exquisite touch to stews.

The skirt of lamb is a cut obtained from the end of the ribs. It is one of the most traditional cuts, offering many possibilities in cooking. Traditionally it was only used to make stews and casseroles. Nowadays, it is very fashionable, as it has been given many more opportunities in modern and avant-garde cuisine.

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 comprises the cervical region of the spine and muscles of the sheep. It is also called the neck. The lamb neck, typically tough and strong-flavoured, is suitable for stews, casseroles and soups or slow cooking in a clay pot.

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.

Lamb chops are obtained by cutting at an angle perpendicular to the spine, which allows us to get a single portion of meat from each cut or chop. Traditionally, they are cooked and served with a bone inside, and they are tender and easy to cook. They have a particular flavour - sweet and herbaceous. You can recognise the quality of the lamb chop by its texture - its light red colour and also...

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.