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Pasture cattle cuts (Grass fed)

Our pasture cuts are fed in the field with natural grass and free of chemicals that can harm the development of the same, we have a monitoring and control system of the cattle that enters our slaughterhouse therefore our meat is selected and with natural vitamins have significantly higher levels of omega-3 fatty acids, antioxidants, minerals and other important nutrients.

Beef Forequarter

The front part of the carcass, formed by the carcass and shoulder, provides cuts of greater toughness since it is the most muscular part of the carcass, cuts rich in collagen, excellent for long cooking.

Outside Skirt - Entraña

Outside Skirt - Entraña

Inside Skirt - Entraña

Inside Skirt - Entraña

Neck

Ribeye Roll

Ribeye Roll

Ribeye

RIBS

Brisket

Brisket

Chuck Roll

Chuck Roll

Scotch Tender

Scotch Tender

Top Blade

Top Blade

Shoulder Clod

Shoulder Clod

Beef Hindquarter

The rear part of the beef is a noble and large piece, from which we obtain cuts with high commercial value, they are soft cuts with high nutritional value.

Flank Steak

Flank Steak

Flap Meat

Flap Meat

Tenderloin

Tenderloin

Striploin

Striploin

Inside Round

Inside Round

Eye Round

Eye Round

Outside Round

Outside Round

Top Sirloin CAP

Top Sirloin CAP

Top Sirloin Butt

Top Sirloin Butt

Tri Tip

Tri Tip

Knuckle

Knuckle

Heel Muscle

Heel Muscle

Shanks

Grilling cuts

Special pasture cuts for grilling, they are soft cuts, with texture and little fat that gives them a touch of flavor.

Petite Tender

Petite Tender

Neck Chain

Neck Chain

Ribeye CAP

Ribeye CAP

Tenderloin Side Muscle

Tenderloin Side Muscle

Hanging Tender

Hanging Tender

Hip Steak

Tenderloin

Ribeye Lip

Ribeye Lip

Rib Finger

Rib Finger

Other products

Sub products derived from beef, for commercial and home use, rich in protein and vitamins.

Ground Beef

Ground Beef

Fresh, boneless ground beef with an average composition varying from 85% meat and 15% fat or 95% meat and 5% fat.

Meat Balls

Meat Balls

Made from ground meat, it can be natural or seasoned.

Beef Patties

Beef Patties

Made from ground meat, it can be natural or seasoned.

Beef Sausage

Beef Sausage

It is a raw meat product, prepared from beef, pork and pork fat, seasoned, stuffed in edible casing.

Beef Sausage

Bull Meat 95

Products consisting of beef forequarter trimmings, 95% beef, 5% fat

Beef Sausage

Chu 85

Products made up of beef forequarter trimmings, 85% meat, 15% fat

Beef Sausage

Small pieces of beef

Small pieces of beef cuts, free of connective tissues, fat and membrane.

Variety Meats

Edible beef organs for commercial use

Beef Liver

Beef Liver

Liver is one of the most nutritionally dense foods on the planet. It contains significant amounts of folate, iron, vitamin B, vitamin A, and copper. Eating a single serving of liver can help you meet your daily recommended amount of all of these vitamins and minerals, reducing your risk of nutrient deficiency.

Beef Oxtail

Beef Oxtail

Oxtail is a meat rich in gelatin due to the large amount of collagen. Once cut, oxtail pieces have different sizes, as the tail narrows towards the end; the marrow is in the center surrounded by meat and fat.

Beef Kidney

Beef Kidney

They are particularly rich in B-vitamins, such as vitamin B12 and folate. They are also rich in minerals, including iron, magnesium, selenium and zinc, and important fat-soluble vitamins like vitamins A, D, E and K.

Beef Tripe

Beef Tripe

Tripe packs an impressive amount of nutrients, including selenium, zinc and vitamin B12. A 5-ounce (140-gram) serving of cooked beef tripe delivers 25% of the RDI for selenium and more than 15% of the RDI for both vitamin B12 and zinc.

Beef Tongue

Beef Tongue

Beef tongue or neat’s tongue is the tongue of a cow. Beef tongue is very high in fat, at almost 75% of its calories derived. Some countries, including Canada and specifically the province of Alberta, export large quantities of beef tongue.

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