Front Muscle

One of the healthiest cuts, it is a fibrous and flavorful meat, low in fat but rich in collagen. It requires high heat and moisture for cooking, making it ideal for soups, broths, and pot roasts.

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Our Cuts

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.

Special Filet Mignon

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

Fillet Cover

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

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.