The beef that is obtained from the different parts of the animal is classified into different cuts.
Each one has specific characteristics of: shape, size, flavor, among others.
By knowing the use of each cut, you can have a concrete idea of the preferences and consumption objectives.
Listado de cortes
1.
Tail.
2.
Top Sirloin Cap.
3.
Rump.
4.
Tenderloin.
5.
Strip Loin.
6.
Ribeye Roll.
7.
Hump.
8.
Neck Roast.
9.
Eye Round.
10.
Silver Side.
11.
Rump.
12.
Rose Meat.
13 y 14.
Short Ribs.
15.
Shoulder Clod.
16.
Chuck "Mock" Tender.
17.
Top Blade.
18.
Under Blade Boneless.
19.
Top Side.
20.
Knuckle.
21.
Flank.
22.
Short Plate - Ribs.
23.
Brisket.
24.
Shank.
25.
Shin.
Juicy preparations with quality meat.
