37 products
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37 products
Net Weight: __ kg / __ lb
Meaty, well-marbled short ribs cut to IBP spec, built for low-and-slow cooking and bold flavor development.
*A sought-after cut for Korean BBQ, braised preparations, and premium barbecue programs.
Net Weight: __ kg / __ lb
A AAA-graded strip loin steak with exceptional marbling, tenderness, and a robust beefy flavor.
*A premium cut for fine dining, steakhouse programs, and discerning foodservice operations.
Net Weight: __ kg / __ lb
Ground beef from young cattle with an 80/20 lean-to-fat ratio, delivering rich flavor and juicy texture.
*The gold standard for burgers, meatloaf, and full-flavored ground beef applications.
Net Weight: __ kg / __ lb
A lean, bold-flavored sirloin with excellent yield and broad culinary appeal.
*A reliable premium cut for grilling, slicing, and high-volume steakhouse programs.
Net Weight: __ kg / __ lb
Brazil's most celebrated cut — a top sirloin cap with a signature fat cap that bastes the meat as it cooks.
*A premium cut for churrasco, reverse searing, and modern steakhouse menus.
Net Weight: __ kg / __ lb
Thinly sliced round cuts ready for breading, marinating, or quick pan-frying.
*A kitchen-ready format ideal for milanesa, schnitzel, and high-volume casual dining.
Net Weight: __ kg / __ lb
Lean ground beef from the round, offering a clean flavor profile and lower fat content.
*Perfect for health-conscious menus, lean patties, and value-added ground beef programs.
Net Weight: __ kg / __ lb
Freshly ground beef with a balanced fat ratio, delivering consistent flavor and texture in every application.
*A versatile staple for burgers, meatballs, sauces, and high-volume foodservice programs.
Net Weight: __ kg / __ lb
A well-worked shank cut with rich connective tissue that transforms into tender, deeply flavored meat.
*Ideal for slow braises, osso buco-style preparations, and hearty stews.
Net Weight: __ kg / __ lb
Rich, collagen-packed marrow bones prized for their depth of flavor and culinary versatility.
*A classic ingredient for broths, consommés, roasted marrow, and premium bone-based preparations.
Net Weight: 13.76 kg / 30 lb
A boneless chuck cut with rich marbling and robust flavor, ideal for slow cooking and further fabrication.
*A high-yield cut for braising, grinding, and value-added beef processing programs.
Net Weight: __ kg / __ lb
A large, lean shoulder cut with excellent yield and a deep, beefy flavor profile.
*A versatile workhorse cut for roasting, slicing, and high-volume foodservice programs.
Net Weight: __ kg / __ lb
The king of steaks — AAA-graded ribeye with abundant marbling, buttery texture, and intense beef flavor.
*A flagship cut for steakhouses, premium retail, and any operation where quality is non-negotiable.
