Beef Cuts

The most tender temptation. The most tender part and for many customers also the most popular cut of beef is offered in approx. 1kg units. The age of the Oxen, besides the tenderness, provides the fillet with character and a lot of taste. This cut is fresh frozen (air shock frozen with the latest technology) at the peak of the aging process. A professionally air-shock-frozen product is in no way inferior to a fresh product in terms of quality, nutrients and taste.

The most tender temptation. The most tender part and for many customers also the most popular cut of beef is offered in approx. 200 grs units. The age of the Oxen, besides the tenderness, provides the fillet with character and a lot of taste. This cut is fresh frozen (air shock frozen with the latest technology) at the peak of the aging process. A professionally air-shock-frozen product is in no way inferior to a fresh product in terms of quality, nutrients and taste.

The most tender temptation. The most tender part and for many customers also the most popular cut of beef is offered in approx. 1kg units. Also the fillet of our cows, is characterized by tenderness, character and a lot of taste. This cut is fresh frozen at the peak of the aging process. A professionally air-shock-frozen product is in no way inferior to a fresh product in terms of quality, nutrients and taste.

The most tender temptation. The most tender part and for many customers also the most popular cut of beef is offered in approx. 200 grs units. Also the fillet of our cows, is characterized by tenderness, character and a lot of taste. This cut is fresh frozen at the peak of the aging process. A professionally air-shock-frozen product is in no way inferior to a fresh product in terms of quality, nutrients and taste.

4 pack of our deliciously juicy hamburger patties each 200g calibre, made from 100% pure beef. This product deserves the name premium burger and is characterized by a natural and pure meat taste. The product is only salted but without artificial additives, colourings and preservatives. Fresh frozen product.

The picanha is located in the leg, specifically at the end of the silverside and below the rump. It is a muscle that joins the leg to the saddle. It is a very small cut; you can get two pieces, of approximately 3 kg each from each animal, and it is highly prized because it has a high percentage of fat marbling and is very tender and tasty. It is great for barbequed fillets, steak tartare or tataki.

Also a piece from the rib. It is characterized by its marbling and the correspondingly very pleasing taste. The best results are achieved if you prepare this cut with the so-called low cooking method / slow cooking. This cut is offered ready-to-cook on the bone in 1kg units. Fresh frozen product.

This cut comes from the front hand. The pieces of our oxen weigh an average of 8 kg, but we sell it in indovidual filets. It is a very tender meat and very juicy to roast or fry even for tartare.

Our matured cow carpaccio is obtained from cow loins subjected to long maturations, sometimes more than 180 days. Once the loin is matured, we clean thoroughly until we obtain pieces without bone. It combines very well with seasoned bluefin tuna tacos.

If you love stews, then this is your meat. Your ideal cut. Due to its high collagen content, it is a predestined cut for braising. Available in 1kg units.

 Beef trotter is thick, around 1,5 kilogrames debonned, robust and friendly. It has borne the weight and life of the animal; it is full of collagen and is smooth and delicate in the mouth. It opens the doors to a whole world in the kitchen.

Tripe is made from the two stomachs of the animal, the reticulum and the omasum. It is particularly delicate, di_ering from the tripe of younger animals. It can be made into slow-cooked traditional stews served in a paprika sauce. They have a special tenderness differentiating itself from the tripes of younger animals.

The snout of our oxen is a very gelatinous meat with very little fat, ideal for traditional stewing with tomato and onion, combined with tripes and ox legs. We present it in pieces of about 2 kilos.