The portioning is the transformation of meat regular cuts into small portions ready for consumer use. Among the most common portions we find: ‘Carne en Sabana’, ‘Julianas’, ‘Cubos or Guolash’.

The portioning allows the transformation of regular cuts to special cuts such as T-bone steak, Tomahawk, Porter house, Tbone, Top blade, Ribeye, Prime Rib, Strip loin, and short ribs.