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Boneless Beef
All our boneless beef cuts are vacuum-packed individually at the standard temperatures for cooling or freezing

Forequarter Beef
Spencer Roll 7 Ribs
Cube Roll or Ribeye Roll 4/7 Ribs
Cube Roll or Ribeye Roll 4 Ribs
Cube Roll or Ribeye Roll 5 Ribs
Cube Roll or Ribeye Roll 6 Ribs
Cube Roll or Ribeye Roll 7 Ribs
Chuck
Neck
Shoulder or Blade
Heart of Sholder Clod
Chuck Tender
Oyster Blade
Chuck Cover
Shin
Shin 100 VL
Brisket 10 Ribs
Brisket 10 Ribs Deckle off
Brisket 6 Ribs
Brisket 6 Ribs Deckle off
Navel
M. Cutaneous Trunci (Rose)
Hindquarter Beef
Striploin 1 Rib Strap on
Striploin 1 Rib Strap off
Striploin 3-4 Ribs Strap on
Striploin 3-4 Ribs Strap off
Flank Steak
Knuckle
Flat 100 VL
Flat
Tail of Rump
Heart of Rump
Rump and Tail of Rump
D-Rump
Rump/Cap-off
Thin Skirt
Thin Skirt Membrane Removed
Shank
Shank 100 VL
Tenderloin or Fillet
Tenderloin Side Strap Off
Tenderloin or Fillet Membrane Removed
Topside/Inside
Topside/Inside - Cap off
Outside
Eyeround
Eyeround 100 VL
Rump Cap
Topside/Inside - Cap
Leg of Beef - Heel
Leg of Beef - Heel Muscle off
Flank

Pasteur 1128 - Victoria (C.P. B1644AJR) - Buenos Aires - Argentina
Telephone: 4580-5000   |   e-mail: info@companiaprocesadora.com.ar
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