Acém / Chuck Roll

Located in the front of the ox, the acém is one of the juiciest cuts of the frontbeef, has a lean meat and should be cooked in wet heat. Due to itsthinness, is particularly suitable for dishes such as

ContraFilé / Striploin

The cut known as contrafillet gets this name because it is located "against" the filletin the carcase of bovine animals separated only by the lumbar vertebrae. It's a meatof remarkable s

Coração da Alcatra/ Heart Of Rump

The full rump covers the Heart of the rump, the Picanha and the Maminha. This cut ofmeat is recognized for its softness and low fat content, making it a choiceversatile for steaks, sautéed, grilled, s

Coxão Duro / Flat

Situated on the back of the ox, this meat cut features longer and stiffer fibers,with fat concentration on the outside. This makes it a perfect choice fordishes such as pot roasts, stews, ground meat

Coxão Mole/ Topside

Located at the back of the ox, the soft thigh consists of short fibers andsoft. It's a softer meat than the hard coxão, and it looks great in stews,roasts, scallops, milanese steaks, chopped and r

Cupim / Hump

The termite is a cut of the front of the ox, found only in breeds such as: Nelore, Gir,Sindi, among others. This cut is considered one of the tastiest cuts of the ox,having fat intertwined in the meat

Filé de Costela / Cube Roll

The rib fillet, also known as Ancho Steak, Noix or Entrecôte, goes very wellat the barbecue. Its soft consistency and with intertwined fat makes the cut aof the favorites of chefs and specialists in m

Filé Mignon / Tenderloin

This is the most delicate cut of beef, known for its juiciness and lowamount of fat. It is the ideal choice for steaks, medallions, scallops and dishes likethe stronghold.In addition, it harmoniously

Fralda / Thin Flank

the meat comes from the side of the void and the posterior region of the back rib,with long fibers. It has a limited amount of fat and a texture ofloose fibers, which gives it a distinctive softness a

Lagarto / Eye Round

Located in the back of the ox. A classic preparation for this meat is cooking inpot, resulting in shredded meat. In addition, when cut into thin slices, thiscut is the basis of the famous Italian dish

Maminha / Rump End

The Ponta de Alcatra, also known as breast, stands out for being the mosttart tender due to its higher fat content.This meat is an exceptional choice for preparing roasts, barbecues, grills,saucepan d

Músculo Dianteiro / Shin

Located in the front of the animal, the front muscle is an excellent choice fordishes of pot meat and minced meat.Located on the forequarter of the animal, the shin is an excellent choice for potted m

Músculo do Traseiro – Duro / Shank

Located on the back of the ox, popularly called ossobuco, Shank isfound on the hind legs of the ox. Due to the frequent use of this area, it is moredry and muscular, which requires slow cooking in a s

Músculo do Traseiro Mole/ Heel Muscle

Located on the back of the ox, the soft muscle is very tasty and is indicated for thepreparation of pan meats, soups and sauces.

Paleta / Shoulder

The beef palette, located on the ox arm, is a versatile option for roasts,barbecues, cooking and grilling. Its long fibers and concentrated fatsprovide juiciness to the meat. It can be used for steaks

Patinho/ Knuckle

It has a more rounded shape and is located on the back of the ox. Cutlean and low-fat, this meat is full of flavor and can be used forpreparation of steaks, cooked and chopped.

Peito / Brisket

Located in bovine front, this cut is suitable for roasting, barbecuing,cooking and grilling. Composed of muscles that have thick and long fibers, itprovides a firm texture, being especially suitable f

Peixinho/ Chuck Tender

A cut derived from the bovine palette, located on the front of the animal, the Peixinho,surprises by the softness and taste, being a lean meat and has fat betweenyour muscle fibers.

Pescoço / Neck

Located on the front of the ox, the neck meat is a beef cutconsisting of muscle mass or fibers, connective tissue and fat. Timecooking neck meat is time consuming. Usually used in the preparation ofgr

Picanha / Rump Cap

The picanha is widely known as the "barbecue queen" and enjoys a placespecial in the hearts of Brazilians due to its juiciness, softness and tasteunmistakable.This cut of meat is taken from

Rama Do Acém / Chuck Ribs

The Rama of the acém is a cut that derives from the acém. Located in the frontal region of the ox, theacém is the largest and softest cutting of the front; has a lean meat that should becooked in damp

Raquete/ Oyster Blade

A cut derived from bovine pallet, racket, bovine front cut, plus softAnd tasty is very juicy. It becomes the ideal choice for preparing grills,barbecues and irresistibly juicy dishes.

Recorte do Contra Filé (Bananinha) / Rib Finger

The banana, a special cut originated from the contrafillet, is ideal for grilling andskewers due to their juiciness and unrivalled taste. Like the rib, it presentsa generous amount of interspersed fat

Recorte / Trimmings