Choice meat characterized for large amount of muscles and fibers

This cut is usually used to prepare an Argentine dish called puchero

Rounder hard lean meat from the outer thigh of the hind leg

Most suitable for roast, boiled, fried, grilled

Choice front leg ox meat

Very tasty meat for stew or BBQ

Tender fiber meat usually used for stakes preparation

Choice meat for famous Italian cuisine.

Select meat, due to excess fat and connective tissue

To be consumed, the bovine neck must be well cooked

Prime meat

With all fat and tissue removed

Select Ox meat

Removed from the ribs

Usually for ground beef

Also called rump tip, it has thick

fibers

Back meat.

Thick, Bone-in loin between the ribs, usually 2.5 to 3 pounds per cut

Prime beef, tender and juicy.

from the ox's rear

Select Lean meat to roast, stew

or broil

Tender and juicy Prime beef

Thin lean meat cut from the abdomen wall

With tendons, fibers and fat

For flavor dishes

Lean meat from the croup between the loin and the upper side

Excellent meat roast cuts