This meat comes from the end vertebrae of the beef tail. Thanks to its gelatinous and fat content, it has
Known as Tenderloin, thin, soft and delicate loin. ideal for roasted or sautéing.
The Tomahawk is a thick fillet with bone from the anterior ribs and lots of intermuscular and intramuscular fat. His
Top blade is a cut located in the scapular region of the bovine.
Due to its high level of Marbling, it
Top round, is a meat with a smooth flavor and lean texture, which usually comes in cuts of triangular or
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
The white offal, includes the white offal of the beef, such as: rumen, reticulum, omasum, abomasum, small intestines, large
Whole refers to the entire visceral package.
