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Tenderness is the main meat quality attribute and is related to several factors, including muscle positioning and its request. Hence the extraordinary importance of a deep understanding of cutting technique.

According to the court to which it is subjected, the cow produces classified pieces in different categories. The meat of 1st category, is generally used for grilling, frying, roasting or stewing. The meat of 2nd and 3rd category,  are used in casseroles, stews or casseroles.

see catalogue

CUTS

SLICED

OFFALS

marinaTED

HINDQUARTER

FOREQUARTER

The anterior part of the carcass, divided at the 6th rib level. It includes Shoulder and Full Chuck.

The hindquarter cuts are of superior quality. In general, the softer cuts are in the Striploin and Tenderloin, with muscles that are less used in locomotion, with low content of connective tissues, therefore softer and generally called high-quality meat cuts.

OFFALS

M1

TONGUE

SLICED

F1

F2

F3

M2

M3

LIVER

TAIL

F4

YOUNG BULL CUBES

SLICED PICANHA

F5

SLICED SPARE RIBS

F6

STEAKS (ENTRECOTE)

LEG STEAK

HINDSHANK SLICED

BEEF CARRÉ

A great classic of international cuisine.

 

In advance marinate the meat with olive oil, wine, garlic, thyme, bay leaves, salt, pepper and nutmeg. On the next day, place the meat on a greased baking sheet and finish it off with some grated orange peels on the top. Put it in the oven at 140 degrees. Every 20 minutes, baste the meat with the strained marinade. In the end, soak the sauce, add a good white wine and reduce. Add a little butter on the top and serve.

 

MARINATED

P2

P3

P1

MARINATED PICANHA

MARINATED STRIPLOIN

MARINATED CARRÉ

BEEF STEAK

WITH PEPPER SAUCE

2 People

 

INGREDIENTS

2 Steaks Beef (striploin, chuck or tender loin)

50g Butter

Sea Salt sufficiently

Pepper in Grand sufficiently

1 Onion

100ml Red Wine

200ml Cream

1 tbsp Mustard

Fry the steaks on both sides in hot butter. Remove to a plate and season with a little sea salt. Crush a few grains of pepper in a mortar and pour them over the steaks.

Chop the onion and saute it in the previously frying butter. When browned, add the wine, cream and mustard. Simmer for a few minutes until it reduces and it turns into thick sauce.

Put the steaks again in the pan to heat.

Serve the steaks very hot with the sauce on top.