Beef cuts

Beef Grades Explained

In the USDA Prime (Optimum) grade are meats with the highest amount of intramuscular fat that come from the youngest specimens. Most of these meats are found in the most exclusive restaurants.

At the USDA Choice (level, the cuts have less marbling and less marbling and comes mostly from the mainly from the loin or ribs. It tends to have less juiciness and juiciness and flavor than Prime but also but also represents high quality.

Third, the USDA Select level is the lowest grade of beef you will find in U.S. markets and restaurants. It is leaner with a coarser texture, less flavor, tenderness and juiciness.

Premium Beef Cuts

Discover our premium selection of duck, turkey, and chicken products, carefully chosen to bring quality and flavor to every recipe. From whole pieces like whole duck and whole turkey, to specific cuts such as duck breast, turkey thigh, and turkey breast, we provide options to fit every culinary need. Our chicken range includes versatile favorites like wings, thighs, breast, and nuggets, ensuring freshness, tenderness, and taste in every bite.

Contact us

A Cut Made to Impress

TOMAHAWK STEAK is a thick fillet with bone from the anterior ribs and a lot of intermuscular and intramuscular fat. Of impressive presentation, the large infiltration of intramuscular (marbling) and intermuscular fat together with the rib bone gives it a great flavor and exceptional juiciness. The weight of each piece is around 1.5 kg, which makes it an ideal cut for two people to share.

A Cut Made to Impress

TOMAHAWK STEAK is a thick fillet with bone from the anterior ribs and a lot of intermuscular and intramuscular fat. Of impressive presentation, the large infiltration of intramuscular (marbling) and intermuscular fat together with the rib bone gives it a great flavor and exceptional juiciness. The weight of each piece is around 1.5 kg, which makes it an ideal cut for two people to share.