PRODUCTS

CHOPPING

QUAD COVER – PICANHA

Approximate weight: 1.80 to 2.50 Kg. Detail: It is obtained by preparing the center quadrilateral by means of the incision through the connective tissue that links the buttock muscles. Buyers must specify the desired fat coverage, as well as the presence or absence of surface membrane. Export type cut.

WHEEL

Approximate weight: 28 to 35 Kg. Cut: back quarter without quadrilateral. Includes loin ball, square, buttock, fish, turtle, common carnaza. By commercial requirement annexed tail of square.

TURTLE

Approximate weight: 1.80 to 2.50 Kg. Detail: back quarter cut, of nervous composition. Mass product line. It is used to fete or grind.

CHEST WITH SKIRT

Approximate weight: 40 to 50 kg. Cut: chest with bone at 3 ribs, annex skirt with bone through a straight longitudinal cut. Includes Paddle, Cogote, roast tip, roast lid, full arm and skirt.

BREAST WITH BONE TO 3 RIBS

Approximate weight: 35 to 45 kg. Cut: straight cut of the front room on the tenth rib. Includes Paddle, Cogote, roast tip, part of the roast lid, full arm.

HALF AVERAGE RES

Approximate weight: 130 to 170 Kg. Category: MESTIZLE NOVILLO between 440 and 520 Kg. Type: JJ, J, U, U2 Fat grade: 1 and 2 Logic decrease: 3.50 Kg. Cut: cut approx. Symmetrical and longitudinal to the spine axis of the complete beef. It includes all the cuts.

FOURTH TRACERO – MOCHO

Approximate weight: 40 to 45 Kg. Cut: full mocha leg. Includes loin ball, buttock, square, fish, quad, turtle and common carnaza.

STEAK

Approximate weight: 12 to 30 kg. According to commercial requirements it can be dissected on the 4th, 5th, 6th, 7th, 8th or 10th ribs. Cut: longitudinal separation to the spine axis, with a quarter elevation, and can also be modified by commercial requirements. Includes narrow steak, wide steak and tenderloin.

ROAST WITH VACUUM AND MATAMBRE

Approximate weight: 16 to 22 Kg. The roast is fragmented in the tenth rib, annexed matambre and vacuum in the form of a blanket. It covers practically the entire rib grill.

RESTÓ – GRILL

FLANK

Approximate weight: 4.50 to 6.00 Kg. Cut: located in the abdominal region, it has a fleshy composition. Lean cut Ideal for barbecue.

BREAST

Approximate weight: 1.80 to 2.50 Kg. Cut: rear quarter piece, lean.

MATAMBRE

Approximate weight 1.90 to 3.50 Kg. Cut: cutaneous muscle that extends over the limit of the half-quarters. FRIG’s steer category. BETWEEN ALL allows cooking of the slaughterhouse both in oven and grill.

LOIN WITH CORD

Approximate weight: 1.80 to 2.90 Kg. Cut: lean piece of elongated shape losing thickness towards its lower limit. It can be prepared with or without membrane according to the requirements of the buyers.

ENTRAILS

Approximate weight: 0.50 to 0.90 Kg. Cut: meaty cut located on the front face of the roast. Ideal for barbecue.

SQUARE TAIL

Approximate weight: 1.20 to 1.90 Kg. Cut: triangular shaped back room piece, with lean composition.

STEAK WITH BONE (8 RIBS)

Approximate weight: 18 to 23 Kg. Cut: on the eighth rib. It includes loin with cord and gives the possibility of break it up obtaining full eye steak and sausage steak. It can be delivered boneless as required by buyers.

FLAG CUTTING ROAST

Approximate weight: 0.50 Kg. The strip Cut: linear fragmentation of the roast by means of a cutting saw with a thickness of 1 cm., With the length proposed by the cutting of the roast plate on the tenth rib. Supports modifications.

GENERAL GASTRONOMY

ROASTBEEF

Approximate weight: 7.00 to 8.00 Kg. Detail: cut of the front room, without intravenous muscles. Used in gastronomy to snack or fillet. It can also be given industrial use.

PALETA

Approximate weight: 7.00 to 8.70 Kg. Detail: cutting of the front room, used for steaks or steaks, has utility for the pork and sausage industry.

BUTTOCK WITH LIP

Approximate weight: 7.50 to 10 Kg. Detail: lean cut of the back room, especially for milanesas. The cover that covers it by commercial requirement can be separated.

CUADRADA

Approximate weight: 4.00 to 5.00 Kg. Detail: lean cut of the back room, recommended for feting, rectangular.

LOIN BALL

Approximate weight: 4.50 to 5.90 Kg. Detail: lean cut of the back room, recommended for milanesas, can also be given an industrial use in the elaboration of cold cuts.

SPECIAL CUTS

STEAK EYE – ENTRECOTE

Approximate weight: 2.00 to 4.00 Kg. Detail: cylindrical shaped piece that is obtained by removing the wide steak and separating the lid or marucha from it. Full upper spine muscle. Export type cut.

LOIN WITHOUT CORD

Approximate weight: 1.40 to 1.80 or 1.81 to 2.36 kg. Detail: spine made by removing the cord and membrane. Export type cut. Categorization by measurement in pounds.

QUADRIL CENTER

Approximate weight: 2.50 to 3.20 Kg. Detail: it is obtained by stripping the entire quadrilateral of the muscles that constitute the lid and tail. Once the piece is obtained, all fat components are removed, leaving the gluteus medius muscle. Export type cut

FLANK STEAK

Approximate weight: 1.8 to 3.00 kg. Detail: It is a small, completely fleshy cut of ovoid and flat size, coming from the dissection of the vacuum over the middle connective tissue.

STEAK WITH 4 RIBS WITHOUT CORD

Approximate weight: 4.80 to 6.00 Kg. Detail: boneless steak, cut on the fourth rib. It is prepared in such a way that both lateral cords are eliminated, leaving only the spinal, fleshy and lean muscle. Export type cut.

MARKING AND CUTTING ROAST

Approximate weight: 7.80 to 8.50 kg. Detail: roast plate with ten ribs without marucha, bone-free skirt. It is usually sold with longitudinal markings for roasting or cross cooking.

ROAST WITH 7 RIBS

Approximate weight: iron 4.00 Kg. Or strips 0.50 Kg. With thickness of 1.50 cm. Detail: subfragmentation of the 10-rib roast plate. It is obtained by cutting it on the 7th rib. Complete removal of the lid. Modalities of sale: iron / titas longitudinal of 1.50 cm. of thickness. Also called window for its characteristic format.

WHOLESALERS – INDUSTRIES

TRIMMING – MEAT CUTS

Cut: scraps coming from weeding, beef cords and intercostal tissues.

BONE WITHOUT BONE

Approximate weight: 27 to 35 Kg. Cut: boneless three ribs chest. Flexibility in your presentation by commercial requirement required. It has the same cuts as the piece with bone.

GRILL COVER – BRISKY

Approximate weight: 3.00 to 5.00 Kg. Cut: defatted roast lid. Buyers will determine a possible fragmentation that discards the breast grain, obtaining the brisky cut. (fat free pectoral mass).

GREASE

Cut: it comes from the degreasing of the superficial cuts, loin and slaughter.

DEGREASED VACCINE CUTS

Cut: can be found in this product: beef steak, marucha, roast lid or 90% defatted skirt.

COMMON CARNESS – GARRÓN

Approximate weight: 2.00 Kg. Cut: boneless brazuelo and osobuco. Degreased nerve composition cut.

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