Here are the great classic cuts of international gastronomy. Well known all over the world for the restaurants specialized in Barbecue style cuisine, these cuts correspond to the noblest cuts of butchering and follow standards of cutting both in the cut line as in the taste, aromatic and of the structure of the cuts, establishing the profile that gives it individuality.
Greatest referenced beef cut in world gastronomy.
Soft, tasty, tender meat, which is well-marbled, with a well-defined layer of external fat, to ensure results of great juiciness.
One of the most famous classic cuts of world gastronomy. This cut is
well-marbled and consists of two lean and tender muscles (striploin on one side and the tenderloin the other), connected by a "T-shaped bone." On the T-bone, the striploin is very tasty and the tenderloin is extraordinarily tender and soft.
A classic of the great world gastronomy. A cut from the first line of ribs, characterized by the generous marbled covering the whole cut. With a rich flavour, which intensifies when closer to the bone; it is tender, incredibly juicy and rich in flavour. It is the king of the Grill which invites high temperature and speed in execution.
A king of the world haute cuisine celebrated over the centuries. The cut presents itself as the tenderest of all steaks. Lean meat but still juicy and elegant. It has a buttery texture, which melts in the mouth and a compacted subtle flavour. No need to marinade or any prior seasoning.
The elected by lovers of the art of Barbecue.
Majestic and impressive. All the extension of the rib part along the bone. The meat gains a multitude of flavours along the cut, depending on the intensity of the marbled that is presented. It is tender, very juicy, and it has an intense and rich flavour.
A classic of the grill art. With a special cut of the rump cut, the picanha, with its characteristic beak shape, is a smooth, well marbled meat that presents itself on a completely clean face and on the other, with a characteristic and seductive layer of fat. It is tender, very juicy and has an intense and rich flavor.
This delicate cut of the tenderloin provides a lean, juicy, tasty meat that with its buttery and tender texture, it seems that it "melts in the mouth." It should be slightly cooked and lightly seasoned to maintain all its juiciness and flavour. Ideal for, sautéing, in the frying pan or on the grill, for snacks, delicate dishes, and salads. Perfect for Fondue.
Parts of selected animals, fed in extensive systems. Cut of meat matured on the bone for 21 days, with rich marbling, concentrated and intense flavour and strong aromas.
Beef, selected with rigorous criteria, carefully minced and packaged as BULK MINCED MEAT, for easy and quick use, considering the amount needed for cooking.