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Boneless Beef - Hindquarter

Garrón al Rojo / Shank 100 VL /
It is located in the tibial region and composed and composed of the extensor and flexor muscles of the leg distal end.

Boneless Beef Hindquarter
Striploin 3-4 Ribs Strap on
Striploin 3-4 Ribs Strap off
Striploin 1 Rib Strap on
Striploin 1 Rib Strap off
Tenderloin or Fillet
Tenderloin or Fillet Membrane Removed
Tenderloin Side Strap Off
Rump and Tail of Rump
D-Rump
Rump/Cap-off
Heart of Rump
Rump Cap
Tail of Rump
Knuckle
Topside/Inside
Topside/Inside - Cap off
Topside/Inside - Cap
Outside
Flat
Flat 100 VL
Eyeround
Eyeround 100 VL
Flank
Flank Steak
Leg of Beef - Heel
Leg of Beef - Heel Muscle off
Shank
Shank 100 VL
Thin Skirt
Thin Skirt Membrane Removed
Pasteur 1128 - Victoria (C.P. B1644AJR) - Buenos Aires - Argentina
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