Nuestros Productos

Corte de carne
De dónde proviene el corte
Peceto

Corte de carne
De dónde proviene el corte
Bife Angosto

This cut is obtained from the striploin strap off 3-4 ribs, in this case all subcutaneous and intermuscular fat, connective tissues and membrane are removed. It is exposed as red meat, that is completely free of visible fat and external connective tissue.

Corte de carne
De dónde proviene el corte
Corazon de Cuadril

From the rump cap off, the gluteus profundus is removed, and only gluteus medius and accessorius remains in this cut.

Corte de carne
De dónde proviene el corte
Lomo

This cut is prepared from a full tenderloin by removing the side strap (m. psoas minor). Only m. psoas major and m. iliacus remain in this cut. Excess fat cover is removed. It may be prepared with or without its external membrane. M. iliacus, adjacent to the m. psoas minor, may be excluded in which case the m. psoas major represents the sole muscular component remaining in the piece.

Corte de carne
De dónde proviene el corte
Bife Ancho

This cut may either be called cube roll or ribeye roll, depending on the buyer´s requirement. It is located in the dorsal region, having the same borders and skeletal references as the spencer roll.

Corte de carne
De dónde proviene el corte
Nalga

It is prepared from the full topside/inside by removing the gracilis, sartorius and pectineus muscles. As a result of such a procedure, the cut is composed of the remaining muscles, namely m. adductor femoris and m. semimembranosus. Fat depositions are completely removed.