The Rib-Eye Steak is a cut of beef, beef or veal that covers the upper part of the rib and
Cut of bone with great flavor that is usually covered with a membrane that gives it an exquisite flavor. Rib
The rose meat is very soft if it is properly cook, in a carefully way either baked or broiled.
Shin comes from the animal's arm, it is characterized by having little fat and a lot of internal connective tissue.
Shin - Shank comes from the animal's leg and is characterized by having little fat and a lot of internal
Short ribs is a typical Argentine cut that consists of cutting the ribs of the animal crosswise, that is to
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,
It is a cut with a high content of connective tissue, with a spectacular flavor; thanks to the marbling. The
Traditional cut from striploin , ideal for roasts as it contains a layer of fat which protects its juices from
The T-Bone Cut is pulled out of the narrow steak. It always has a T-shaped bone, which separates part of
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