Everyday butcher's cuts, federally inspected.
Traditional cuts
From chuck to tenderloin: twenty chilled and frozen cuts for retail and food service, with temperature monitored from boning to delivery.
S.I.F.3498
Part of the beef
20 products
Chilled chuck
0 °C to 2 °C
Chilled brisket
0 °C to 2 °C
Rib fingers (bananinha)
Tenderloin with chain
Chilled striploin
0 °C to 2 °CFeatured
Chilled picanha grade A
0 °C to 2 °C
Topside (chã)
0 °C to 2 °C
Chilled picanha
0 °C to 2 °C
Shoulder clod with shin
0 °C to 2 °C
Rib strips
−12 °C
Tenderloin, chain off
0 °C to 2 °CFeatured
Boneless short ribs
0 °C to 2 °C
Hind shin
0 °C to 2 °C
Silverside (noix)
0 °C to 2 °C
Knuckle
0 °C to 2 °C
Eye of round
0 °C to 2 °C
Chilled flank steak
0 °C to 2 °C
Rump with tri-tip
0 °C to 2 °C
Spider steak
0 °C to 2 °C
Frozen hump
−12 °C
Other lines