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BEEF CUTS

Learn about the most common beef cuts and their uses.

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Select your cut and
learn how to prepare it.

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Pork cuts

Shank

This cut can be grounded or stewed.

Arm clod

This cut can be stewed or grounded.

Chuck cover

This cut can be stewed or grounded.

Chuck tender

This cut can be roasted or fried.

Shoulder clod

This cut can be roasted, fried, or grilled.

Neck - Cupim

This cut can be stewed or grounded.

Chuck

This cut can be roasted or grilled.

Rib

This cut can be roasted or grilled.

Rump

This cut can be roasted or grilled.

Rump cap

This cut can be roasted or grilled.

Tenderloin

This cut can be roasted, stuffed, or stewed.

Eye round

This cut can be roasted, stuffed, or stewed.

Top side

This cut can be roasted, stuffed, or stewed.

Round

This cut can be roasted, fried, or grilled.

Knuckle

This cut can be roasted, fried, or grilled.

Rump tail

This cut can be roasted or grilled.

Flank

This cut can be roasted or grilled.

Flank

This cut can be roasted, stuffed, or stewed.

Brisket

This cut can be stewed or stuffed.

Rib

This cut can be roasted.

Rib

This cut can be stewed.

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