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The feeding of our livestock is based on high-quality pastures and the finest grains grown in the fertile lands of the Pampas. Our goal is to be a leading producer of high-quality meat products that meet the needs of the world's most demanding customers, starting with a rigorous selection of the best Angus cattle from the Argentine Pampas. Angus cattle are renowned for their excellent marbling, which is the intramuscular fat that contributes to tenderness, juiciness, and flavor.

Our mission is to elevate beef production from a commodity to a high quality beef based on genetics and natural feeding

MAIN BEEF CUTS

Cube Roll Cap off/Ribeye

Ribeye
Noix d´entrecote
Costata speciale

Cut located anatomically in the dorsal region. Caudally, it borders with the striploin, cranially with the chuck, and ventrally with the ribs.

Striploin

Striploin
Faux filet
Contra filetto

The cut is located in the dorsolumbar region. It borders caudally with the rump, ventrally with the ribs and flank, and cranially with the chuck. It consists of the striploin, ribeye, and tenderloin.

Rump Cap

Rump Cap
Coeur Quadrille
Cuore Quadrilico

This is a cut from the rump region, with its muscular component formed by the upper and anterior portion of the biceps femoris muscle.

Thin skirt

Thin Skirt
Jupe Interieure
Gonna Interna

Este The cut consists of the meaty portion of the costal insertions of the diaphragm.

Tenderloin

Tenderloin
Filet
Filetto

It is located in the sublumbar region. It has a conical, elongated, and flattened shape from top to bottom. It borders dorsally with the striploins and caudally with the rump.

Colita de Cuadril

Trip Trip

Corte de forma triangular que limita hacia atrás y arriba con el cuadril, hacia adelante con el vacío y hacia abajo y atrás con la bola de lomo.

Peceto

Eyeround

Este corte tiene por límites, en su parte anterior a la carnaza de cola, en la inferior a la tortuguita y en la anterosuperior al cuadril.

Cube Roll Cap off/Ribeye

Ribeye
Noix d´entrecote
Costata speciale

Cut located anatomically in the dorsal region. Caudally, it borders with the striploin, cranially with the chuck, and ventrally with the ribs.

Striploin

Striploin
Faux filet
Contra filetto

The cut is located in the dorsolumbar region. It borders caudally with the rump, ventrally with the ribs and flank, and cranially with the chuck. It consists of the striploin, ribeye, and tenderloin.

Rump Cap

Rump Cap
Coeur Quadrille
Cuore Quadrilico

This is a cut from the rump region, with its muscular component formed by the upper and anterior portion of the biceps femoris muscle.

Thin skirt

Thin Skirt
Jupe Interieure
Gonna Interna

Este The cut consists of the meaty portion of the costal insertions of the diaphragm.

Tenderloin

Tenderloin
Filet
Filetto

It is located in the sublumbar region. It has a conical, elongated, and flattened shape from top to bottom. It borders dorsally with the striploins and caudally with the rump.

Topside

Topside
Tende de tranche
Oberschale
Fesa

It consists of the muscles removed during the preparation of the inside round without the cap, specifically the gracilis, sartorius, and pectineus muscles. Alternatively, the latter two muscles can be discarded, leaving the cut composed exclusively of the gracilis muscle.

Outside eye round

Outside eye round removed
Tranche ronde
Unterschale ohne Semerolle
Polpa di coscia

It is related superiorly to the rump, anteriorly to the top sirloin, posteriorly to the eye of round, and internally to the inside round.

Knuckle

Knuckle
Tranche grasse
Kugel
Noce

The cut is located in the dorsolumbar region. It borders caudally with the rump, ventrally with the ribs and flank, and cranially with the chuck. It consists of the striploin, ribeye, and tenderloin.