It is not an “official cut” of beef, it is the external part of the rump, which borders the loin. It is a top quality, tender and juicy meat, 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, as it is a specialty of proven tenderness.

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.

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.

The cap is extracted from the inner face of the leg, in the ball, joined at the front with the stifle and at the back with the round. Triangular-shaped piece of lean, tender meat.

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).

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 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"

Lamb leg, (from the hind leg of the animal and a strong cut that becomes soft, tender and juicy with low, slow cooking, is one of the most flavorful cuts of lamb, like loin or shoulder chops. Lamb leg is packed with protein. It is an excellent source of iron and a good source of magnesium, potassium, selenium and omega-3 fatty acids.

2nd grade ground beef. It is a versatile and easy-to-cook product, with a high nutritional value.

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

The lamb shoulder comes from the front leg of the animal. It is a lean piece of pinkish colour, very tender and juicy, with a higher proportion of fat in relation to the leg of lamb.

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.

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.