corazon-de-cuadril
Eye of rump / Heart of rump
Beef eye of rump, whole piece. Suppliers: SIRSIL and TACUAREMBO.
Eye of rump (corazón de cuadril) is supplied as a whole piece — a lean, versatile cut for roasting, slow cooking and portioning. Regular suppliers: SIRSIL and TACUAREMBO. Origin under documentary verification.
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| Presentation | Pieza entera |
|---|---|
| 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.
tapa-de-cuadril
Topside cap / Rump cap
Argentine rump cap (tapa de cuadril), whole piece. Three suppliers: MUGE, PICO and BLACK LABEL.
Solicitar cotizacióncolita-de-cuadril
Tri-tip / Rump tail
Argentine tri-tip (colita de cuadril), whole piece. A grilling cut in high demand.
Solicitar cotizaciónvacio
Flank / Flap meat
Argentine beef vacío (flank), whole or portioned. A classic asado cut for food service.
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Tell us the product, format and volume. We respond with a specific quotation and its technical specification.
