Cuts
Mexican beef is synonymous of safety, quality and an unmatched flavor.
Our products have high standards of quality and traceability, which allow us to export to various parts of the world.
We can offer a whole range of products adapted to each customer needs. Ask about the different options we can offer in cuts and packaging
Primal Cuts
Chuck
This large primal comes from the shoulder area and yields cuts known for their rich, beefy flavor.
Rib
Situated under the front section of the backbone and used primarily for support. Popular cuts from the Rib include the rich, flavorful Ribeye Steak and the Prime Rib Roast.
Loin
The area below the backbone is home to some of the most tender and popular cuts of beef, such as the Tenderloin, Strip Steak, T-Bone and Porterhouse Steaks.
- Chuck Tender
- Chuck Roll 2×2
- Chuck eye
- Chuck Short Ribs
- Shoulder Clod
- Square-Cut Chuck
- Ribeye Roll 2×2
- Short ribs
- Rib Fingers
- Peeled Cap
- Beef Rib
- Blade meat
- Tenderloin
- Strip Loin
- Short Loin
- Top Butt, Cap
- Ball Tip
- Tri-Tip
Round
Home to lean, inexpensive cuts that come from the rump and hind legs. The muscles in this area are used for movement, so the beef is leaner and less tender.
Brisket
This the animal’s breast, so it can be tougher because it is used for movement.
- Round Tip (knuckle)
- Bottom Round (Gooseneck)
- Top Round
- Sirloin Tip
- Rump
- Fajita
- Suadero
- Gallito