Shin - Shank comes from the animal's leg and is characterized by having little fat and a lot of internal
Shoulder clod is a cut made up of the muscles that make up the lower part of the edges
Tender, smooth and juicy cut, known as Top (Inside) Round. Sirloin is an ideal piece of meat to roast.
Square Chuck is the body region that joins the animal's head with the trunk. It is a thick over-belly,
Traditional cut from striploin , ideal for roasts as it contains a layer of fat which protects its juices from
Known as Tenderloin, thin, soft and delicate loin. ideal for roasted or sautéing.
Top blade is a cut located in the scapular region of the bovine.
Due to its high level of Marbling, it
Relatively lean cut obtained from the top rear of the beef. Top side is ideal for roasts and thin slices
Top sirloin cap is a piece of boneless meat, which is extracted from the lower part and hindquarters of the
Under Blade boneless , is a thick cut of meat from the shoulder part of the beef, with a rich
