Main Beef Cuts

Chuck

Produces flavorful cuts, ideal for slow cooking or you can use some of its cuts for grilling.

Rib

This cut is mainly used to support the animal. Among the most famous cuts are the world famous Ribeye steak and Prime Rib Roast.

Loin

This primal is known as Loin and produces the most tender cuts of the animal as, Tenderloin, T-Bone, etc. We recommend cooking the cuts from this zone on the grill or under a broiler.

Sirloin

This primal is known as Sirloin, the cut is divided into Top Sirloin Butt and Bottom Sirloin Butt. Here you will find cuts such as Tri-tip, Coulotte, etc.

Round

This is where leaner cuts come from, as the muscles in this area are used for the animal's movement. These cuts are usually used in ground and marinated steaks.

Brisket

This is the animal's chest. Slow cooking is recommended to have a tasty and tender dish.

Plate

This section is characterized for being very tasty due to its high fat content, from here come cuts such as: Short Plate, Ground Beef, Skirt Steak.

Flank

Cuts from this area are very tasty and lean. We recommend braised, marinated or grilled.

Shank

This area is also used for the movement of the animal, the cuts coming from here must be braised to prepare dishes such as Osso Buco.

Shank

This area is also used for the movement of the animal, the cuts coming from here must be braised to prepare dishes such as Osso Buco.