Our Cuts

Filet Mignon

Lean and free of nerves, it is perfect for quick preparations like medallions, grills, and gourmet recipes.

Sirloin Steak

Known for its tenderness, rich flavor, and a side layer of fat that enhances taste.

Fillet Cover

It has firmer fibers and a moderate amount of fat, making it ideal for roasting, stewing, and barbecuing.

Nut

Known for its tenderness and rich flavor, it is perfect for grilling or roasting.

Chuck

It has firmer fibers, making it ideal for stews, braises, and grilled dishes when properly marinated.

Rump steak Special

Special Filet Mignon

Lean and free of nerves, it is perfect for quick preparations like medallions, grills, and gourmet recipes.

Skirt steak

Hump

Yes, beef cupim is known for being very tender meat, especially when prepared properly.

ossobuco

Ossobuco is a beef cut taken from the rear leg, usually above the shin and below the knee, with the bone in the center.

Front Muscle

The front muscle is located in the cow’s front legs.

Rear Muscle

The rear muscle is a beef cut, also known as the hindquarter or "coxão," that comes from the back part of the cow.

Brisket Point

The beef brisket point, also known as "granito" or simply "brisket," is a cut from the cow’s loin area, typically located on the upper part of the loin near the animal's chest.

Flank Steak

The "flank steak" is a beef cut taken from the rear part of the cow, specifically from the area where the rib ends and the flank begins.