Irish Angus Short Ribs
Bone-in short ribs from Irish Angus beef, supplied by ABP and KEPAK (the latter in a 3-rib cut). Classified in the Angus…
Leer recursoSector: HORECA
T-Bone 800/1000
T-bone in calibrated 800/1000 g pieces, boxed 5×2 (BLUESMOKE). The T-bone separates tenderloin and striploin in a single piece. A premium cut…
Leer recursoBeef Cheek (New Zealand)
Boneless, vacuum-packed New Zealand beef cheek (TAYLOR). A gelatinous cut ideal for long braises and fine-dining stews. Classified under Other Origins: it…
Leer recurso
Tomahawk 800/1300
Tomahawk (long-bone rib steak) in calibrated 800/1300 g pieces, boxed 5×2 (BLUESMOKE). A high-end cut for charcoal-grill restaurants and premium butchers. Part…
Leer recursoFalda (Argentine Flap/Flank)
Argentine falda is supplied in two formats: portioned and boneless. A juicy cut for stews, long cooking and processing. Supplier: MUGE (C00014/C00015).…
Leer recursoEntraña (Argentine Skirt Steak)
Argentine entraña (skirt steak) is supplied as a whole piece. A thin, fibrous, full-flavoured cut, among the most prized on the Argentine…
Leer recurso
Marucha (Argentine Shoulder Cut)
Argentine marucha is supplied as a whole piece. A versatile shoulder cut: oven roasting, stewing or portioning for the grill. Confirmed in…
Leer recurso
Aguja (Argentine Chuck)
Argentine chuck (aguja) is a forequarter cut suited to stews, slow cooking and industrial processing. A legacy web catalogue item; not listed…
Leer recurso
Boneless Asado
Argentine boneless asado is supplied as a deboned piece, ready to portion or cook whole. A distinct version from the 3-rib asado…
Leer recurso
Asado 3 Costillas (3-Rib Short Ribs)
Argentine 3-rib asado is supplied in its classic strip format. A separate product sheet from boneless asado, per conflict resolution C09: both…
Leer recurso