falda
Flap / Flank (boneless)
Argentine beef falda, portioned or boneless. A cut for stews, slow cooking and processing.
Argentine falda is supplied in two formats: portioned and boneless. A juicy cut for stews, long cooking and processing. Supplier: MUGE (C00014/C00015).
Request price and availability for your business via our quotation form or WhatsApp.
| Presentation | Porcionada o sin hueso |
|---|---|
| Processing | Despiece y envasado |
| Conservation | Congelado |
| Storage temperature | -18 °C o inferior |
| Revision | 1.0 |
| Last reviewed (YYYY-MM-DD) | 2026-08-12 |
The technical specification PDF is available on request. Ask for it with your quotation and we will send the complete reference specification.
entrana
Skirt steak / Outside skirt
Argentine skirt steak, whole piece. Thin, full-flavoured cut, a grill essential.
Solicitar cotizaciónAvailable on request
aguja
Chuck
Argentine beef chuck, whole piece. A cut for stews and processing. On request.
Solicitar cotizaciónvacio
Flank / Flap meat
Argentine beef vacío (flank), whole or portioned. A classic asado cut for food service.
Solicitar cotizaciónRequest a quote
Tell us the product, format and volume. We respond with a specific quotation and its technical specification.
