Thin Skirt, also known as flank steak, is a cut of beef taken from the abdominal region of the ox. It is characterized by its long fibers and moderate marbling, which makes it very juicy and tasty. It is often used in barbecues due to its soft texture and the characteristic flavor it provides.
Flank is a cut traditionally taken from beef ribs, composed mainly of meat and bone. It can be found in different cuts, such as whole ribs or individual ribs. Known for its strong and succulent flavor, it is often prepared on the barbecue or slowly roasted, guaranteeing a unique gastronomic experience.
Considered one of the noblest cuts, Tenderloin is taken from the back of the ox, close to the spine. It has little fat and is extremely soft, making it ideal for quick grilling or more sophisticated preparations. Due to its delicate texture, it is important not to overload it with strong seasonings to preserve its natural quality.
The Cube Roll, also known as entrecôte, is a cut taken from the front part of the striploin. It has intense marbling and a strong flavor, making it very juicy and tasty. Ideal for quick grilling or preparations that enhance its natural flavor, such as the traditional Argentine barbecue.
A cut taken from the hind part of the ox, next to the Striploin, the sirloin has moderate marbling and a pronounced flavor. It is ideal for grilling and roasting due to its juiciness and firm texture. Its versatility allows it to be used in a variety of culinary preparations, making it a popular choice in many kitchens around the world.
knuckle is a cut of beef taken from the hind part of the ox. It is known for its soft texture and mild flavor, making it an economical and versatile option for various culinary preparations. Due to its low amount of fat, it is a healthy choice for those looking for a balanced diet.
The Bolar Blade is a prime cut of beef, taken from the hind part of the ox. It has a soft and juicy texture, with a characteristic and delicate flavor. It is ideal for quick grilling or preparations that highlight their quality, such as roast beef and medallions.
The Flat is a cut of beef taken from the hind part of the ox. It has a firm texture and pronounced flavor, making it ideal for preparations that require slow cooking, such as stews and stews. Its high collagen content gives a juicy and flavorful final result.
The Topside is a cut of beef also taken from the hind part of the ox. It has a softer texture compared to hard thighs, making it ideal for juicy steaks and quick grilling. Its mild flavor pairs well with a variety of seasonings and marinades.
The Eyeround is a cut of beef taken from the hind part of the ox, known for its lean meat and firm texture. It is often used in baked and stuffed preparations due to its ability to maintain its shape during cooking. Its mild flavor pairs well with aromatic sauces and seasonings.
The Shank is a cut of beef taken from the back of the ox, known for its rich flavor and muscle fibers. It is ideal for slow preparations, such as stews and stews, where the long cooking time allows its fibers to break down, resulting in juicy meat full of flavor.
The Flank Steak is a cut of beef taken from the back of the ox, next to the flank steak. It has a soft texture and juicy flavor, making it ideal for quick grilling or barbecues. Its moderate marbling gives it a rich, distinctive flavor, making it a popular choice among meat lovers.
The Rump Tail is a cut of beef taken from the back of the ox, close to the flank. It has an extremely soft texture and juicy flavor, making it ideal for barbecues and grilling. Its versatility allows it to be prepared in different ways, from sliced to whole and roasted on a skewer.
Rump Cap is a prime cut of beef, taken from the rear part of the ox, close to the tail. It is characterized by its outer layer of fat and juicy meat, with a strong flavor and soft texture. It is the most popular cut in Brazilian barbecues, being appreciated for its juiciness and unmistakable flavor.
The tail is a cut of beef taken from the back of the ox, known for its collagen-rich meat. It is ideal for slow preparations, such as soups, stews and stews, where the long cooking time allows collagen to break down, resulting in extremely tender and flavorful meat.
The neck is a cut of beef taken from the neck region of the ox, known for its juicy meat full of flavor. It is often used in soups, stews and broths, where its collagen-rich flesh adds flavor and texture to preparations. It can also be used in slow roasts, resulting in tender, comforting meat.
Chuck is a cut of beef taken from the front part of the ox, known for its versatility and pronounced flavor. It has a firm texture and characteristic flavor, making it ideal for cooking, stewing, braising and even for grinding, to prepare hamburgers and ground meat.
The shoulder is a cut of beef taken from the front part of the ox, known for its juicy and flavorful meat. It has a soft texture and long fibers, making it ideal for slow roasting, grilling and pan preparations. Its versatility allows it to be used in a wide variety of dishes, from stews to barbecues.
The brisket tip is a cut of beef taken from the front part of the ox, close to the chest. It has juicy and tasty meat, with a firm texture and long fibers. It is ideal for smoking and preparing delicious barbecue sandwiches, as well as being used in stews and stews to add flavor and texture to preparations.
Shin is a cut of beef taken from the front part of the ox, known for its rich flavor and fibrous texture. It is ideal for slow preparations, such as stews, stews and stews, where the long cooking time allows its fibers to break down, resulting in juicy meat full of flavor.
Hump is a cut of beef taken from the rear part of the ox, close to the hump. It has extremely soft and juicy meat, with a layer of fat that makes it even tastier. It is ideal for barbecues and slow roasts, where its fat melts during cooking, leaving the meat even more juicy and tasty.
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