Brisket

A delicious cut that's ideal for a variety of profitable dishes. Typically used on BBQ, pot roast and corned beef. Less tender, it that benefits from slow cooking and braising.

Chuck Roast

Extremely tender and juicy with exceptional beef flavor. An economical roast alternative. Also performs well as a cook-in-bag product. Or it can be cut in steaks.

Chuck Steak

Extremely tender and juicy with exceptional beef flavor. Great value. Versatile cut suitable for any occasion.

Flank Steak

Versatile cut ideal for virtually every cooking style. Robust, beefy flavor. More affordable option than higher-end cuts.

Flap Meat

One of the most typical Southamerican cut for BBQ. Very juicy and tasty.

Flat Iron

Considered the second most tender beef muscle after the Tenderloin. Flavorful, juicy, well-marbled steak, ideal for a variety of menu applications.

Inside Skirt

Long, flat muscle cut from the beef flank and plate commonly used for fajitas. Very flavorful steak ideal for a variety of profitable dishes. Also ideal with a tenderizing marinade. Suitable for BBQ whole.

NY Strip

A favorite cut for its great taste. It that can be easily portioned into steaks or cooked as a roast.

Outside Skirt

Long, flat muscle cut from the beef flank and plate commonly used for fajitas. Very flavorful steak ideal for a variety of profitable dishes. Also ideal with a tenderizing marinade. Suitable for BBQ whole.

Picanha / Rump Cap

The typical Brazilian style cut. It’s great cooked whole in BBQ, can also be cut in steaks. Offers a tasty, juicy and tender dining experience.

Ribeye

The beef cut with the better balance in between tenderness and taste. Convenient and versatile, fine-grained and full-flavored with generous marbling. Can be portioned into steaks or roasted whole on the BBQ.

Rump Roast

Also called Top Sirloin. It’s one of the most versatile cuts on the beef carcass. Also considered the juicier, providing a unique taste. It gives a quality dining experience at a moderate price

Shoulder

One of the more economical cuts, the Shoulder Clod is an outstanding value due to its versatility with delicious flavor.

Tenderloin

It is greatly desired for being the most tender but of beef. Several steaks are actually cut from this region, the Filet Mignon, Chateaubriand, and Tournedos. The extreme tenderness of these steaks comes at the cost of the flavor.

Thick Skirt

Also called Hanging Tender. Flavorful steak ideal for a variety of profitable dishes. One of the best steaks for grilling. Ideal for thin cuts and is easy to slice. Great value with a tenderizing marinade.