The cuts
Every cut
has its name
The cuts at our counter, one by one, and the eleven whole primal cuts.
At the counter
Our cuts
The cuts you find at our counter, which we also portion for restaurants. Choose a family to see only those cuts.
Oxtail
Head meat
Beef for braising
Ribs
La lunga
Eye of round
5-rib rack
Primo taglio
Whole fillet
Whole cuts
From the tenderloin to the brisket point
The cuts you will find at the counter and in the catalogue for restaurants. For availability, sizes and dedicated portioning, write to us.
01
Eye round
02
Whole topside
03
Whole knuckle
04
Whole silverside
05
Tenderloin with chain
06
Sirloin
07
5-rib rack
08
Topside flank
09
Whole chuck
10
Brisket point
11
Bone-in shank
The right cut for your service
For restaurants and professional businesses we prepare dedicated portioning on every cut.