Beef half-carcass, obtained by splitting the animal lengthwise along the backbone.

Beef cube roll, premium quality and animal welfare assured.

Bone-in beef ribeye, juicy and tender with marbling throughout.

Boneless beef striploin, the cut used for entrecôte and roast beef.

Boneless beef ribeye, juicy and tender with marbling throughout.

Tenderloin, the most tender and lean beef cut.

Beef bone-in loin without tenderloin, a tender cut perfect for grilling.

Bone-in loin with tenderloin, a tender cut perfect for grilling.