One of the most apreciated meats in the world is bovine. This word encompasses different variants like veal, youngbull or caw.
Recognizing the types of beef helps us to know what qualities each has, depending on the age of the animal and the food it has received, your meat will have nutritional values, a more or less pronounced flavor, a texture more or Less tender, etc.
Types of beef cuts
VEAL & Young bull:
Pink meat which comes from animals of a year that stands out for its softness and taste.
Red meat which comes from animals of at least three years old, it highlights are his intense taste and his veined.
Chuck: Tender and tasty meat which can be taken chops off. It´s used for stews.
Brisket: Fatty long piece which gets rid of abundant gelatin, it´s used for broths, soups or stews.
Prime rip bone with cup & Stroploin: It starts at the hip and continues along the spine to the 5th or 7th rib. Juicy, tender and clean meat. It differs into two parts: prime rip bone with cup & Stroploin. For thick fillets, Roast Beef / Ribeye (Prime rip bone) & Entrecot (Stroploin).
Espaldilla: It´s used in stews
Shanck bone less/ Shanck bone. It´s the lower part of the leg, it has some nerve and fat. It´s very gelatinous, sweety and tender. It´s used for stews.
Plate: To bake or barbecue.
Flanck: For stews and to fill in.
Tenderloin: It is the most tender and with less fat part. It is divided into head, middle and point, plus ear, cord and rosary. Thick fillets.
Silverside: It is a bit dry and hard. It´s used for stews and breaded steaks.
Knuckle: It goes from the knee to the hip. It´s oval form, it has some nerves which covers it, the lower part is harder. For breaded thin fillets and fillets in sauce.
Topside cap on: it´s used to do fillets.
Ramp: it´s one of the most valuable legs parts because it is tender and juicy with little fat. It is divided in a corner, stonecutter and heart.
Pez: Tender meat. It´s used to roast or fill in.
Silverside tail fat on: Small piece, located in the hindquarter outside, the narrow part is as juicy as the sirloin. Fillets iron.
Boneless brisket: It is a hard meat which needs a long cooking time. It´s used to fill in.
Hell muscle: It is covered by the topside and the back topside, it´s much more juicy than the eye-round and the topside. It´s used for stews and steaks.
Eye-round: It has a cylindrical shape, with lacking nerves and very little fat but it is a bit dry. It can be roast.
Calluses: It´s an beef or veal stomach part
Tail: it has a lot of bone but it´s very tasty. It´s used to cook dish or stew. It´s slow cooked.
Cheek: soft and sweet meat. It´s used to cook dish or stew.
Paw: They give gelatin to the baking and they are usually mixed with the callus.
Crickets: They are the testicles of the animals, and we usually use the young bulls’ crickets. Its texture is very fine, and the large amount of fats they contain makes them very tasty. They are usually prepared battered and fried or also in breadcrumbs, into the Roman way and into black butter.
Liver: it´s rich in vitamins A and B12, it contains lots of easily assimilation iron. It´s one of the products of offal with greater protein content, it´s comparable to the fish or meat. It can be prepared in multiple forms: thin cut with bacon, onion and even breaded, in sauce or with onion.
Heart: Even when it is a low fat food, it needs slow cooking. It has less cholesterol than the rest of the offal products.
Tonge: Stewed, with sauce or with vinaigrette, breaded or battered
Snout: It is usually prepared cooked, in stew and as an ingredient in callus. It has a lot of fat on it and contains a high percentage in cartilage. It is much appreciated because it is a very meaty meat and because once fried presents a very crispy texture.
Gizzard: They are a quirk with high cholesterol levels. They are much appreciated fried or battered with garlic and parsley. They are also prepared roasted, braised, poached, on skewer or with different sauces and accompaniments.
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