Brisket is a thick cut with nice amount of connective tissue. Ideal for grinding or preparing steamed.
El canal completo se refiere al cuerpo del animal después de sacrificado, degollado, deshuellado, eviscerado; quedando sólo la estructura ósea
Las chatas o el lomo angosto, es el corte con más terneza en la res, es de forma cónica, alargada
Chuck is a cut that is taken out of the lumbar part of the animal, which contains a layer of
Mock is located in the front quarter of the animal, it is characterized by being firm, tender and with
Eye of round is a type of cut taken from the back quarter of the beef, ideal for preparing
Cut that borders the eye of round and the tri- tip. The gooseneck is characterized by being rich in connective
Neck, or hump: The cut includes the meat that covers the neck vertebrae. Meat with higher marble content, it is
The knuckle is a cut obtained from the outside of the leg. It is characterized by its tenderness and high
Neck: The cut includes the meat that covers the neck vertebrae. Meat with higher marble content, it is a soft,
The so-called Porterhouse steak is a version similar to the T-bone steak. Practically with the slightest difference that the T-bone
The red offal, includes the red offal of the animal, such as: liver, lung, heart, spleen and loin.
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