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.
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.
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.
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
Approximate weight: 4.50 to 6.00 Kg. Cut: located in the abdominal region, it has a fleshy composition. Lean cut Ideal for barbecue.
Approximate weight: 1.80 to 2.50 Kg. Cut: rear quarter piece, lean.
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.
Approximate weight: 0.50 to 0.90 Kg. Cut: meaty cut located on the front face of the roast. Ideal for barbecue.
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.
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.
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.
Approximate weight: 4.00 to 5.00 Kg. Detail: lean cut of the back room, recommended for feting, rectangular.
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.
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.
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
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).
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.