Tenderloin is the most prized and tender cut of beef. Low in fat and fine-grained, its elegant flavor makes it the perfect choice for festive dining and high-quality steaks.

Skirt steak is a long, flavor-packed cut from the beef belly. Its coarse grain structure and juiciness make it an excellent choice for high-heat grilling and quick pan-searing.

Ground beef made from Angus-Limousin crossbreeds combines the juiciness and rich flavor of the Angus breed with the lean quality and fine texture of Limousin, offering a balanced and high-quality option for versatile cooking.

Beef outside round is a lean and firm cut of beef, perfectly suited for pot roasts, slow-cooked stews, and thinly sliced steaks.

Maminha is a juicy and moderately lean cut of beef from the hindquarter. Its distinct grain structure and rich flavor make it an excellent choice for grilling and oven roasting.

Entrecôte is a richly marbled and juicy steak cut from the rib area. Its generous intramuscular fat and full-bodied flavor make it an excellent choice for grilling and pan-searing.

Ossobuco is a flavorful cut sliced from the beef shank that becomes tender when slow-cooked, with the marrow bone adding deep flavor and richness to the dish. All our meat comes from Angus-Limousin crossbreeds raised on our own farm, guaranteeing quality, traceability, and a balanced taste.