Our Product Line

The tenderloin comes from the inside of the loin muscle. As the back muscle is hardly used, the meat is particularly tender. The loin, also known as the tenderloin, is ideal for short roasting and perfect for fine dishes.

The heart of rump, also known as the sirloin, is the uppermost part of the beef leg and borders the front of the roast beef. Compared to other parts of the leg, the rump produces the most tender meat. This is because this area is less stressed.

The entrecôte comes from the front of the cow’s back. It is characterised by a clearly visible fat marbling. This beautifully marbled steak, also known as a rib-eye steak, is particularly juicy and full of flavour thanks to the marbling of fat throughout the meat.

Steak Ready is a carefully trimmed cut of steak from the back of the beef. Its fine marbling and tender texture make it ideal for preparing high-quality steaks.

The Rump Heart Halves consist of Rump A and Rump B. Rump A is the slightly larger but less tender part of the rump, also known as the fillet or fillet mignon. The higher-quality rump B offers wonderfully tender meat for full-flavoured dishes.

The topside cap off is a cut from the leg of beef — more specifically, the inside of the thigh. The meat is fine-fibred, tender and slightly marbled, making it very tasty. It is precisely this meat structure that makes the cut so popular.

The flat is the rear outer side of the leg of beef. Compared to the topside, the meat is coarser and more interwoven with connective tissue. The lower rind has little intramuscular fat, but a nice layer of fat.

The beef knuckle is the front part of the beef leg. It consists of three parts connected by connective tissue: the round nut, the flat nut and the nut cover. These parts can be removed individually or sold as one complete piece for roasting.

The eyeround, roll or semi-roll, is an elongated strand of muscle from the rear of the lower rind of beef, often sold separately. As with the rest of the lower rind, the meat in a semi-roll is coarse, firm and lean — in other words, ideal for braising.

The tail of rump is a muscle located between the rump and the leg of beef, also known as the tri-tip. This steak impresses with its pure muscle meat and high intramuscular fat content, which makes it so special and popular. The tail of rump is a comparatively large cut, weighing between 750 and 1,000 grams.

The rump cover is the thin, triangular tip of the beef or veal tail adjacent to the hip. It is covered by a layer of fatty tissue on the side facing the skin. This cut of meat is used to prepare the boiled beef dish of the same name. Maturing for at least three weeks makes it ideal for roasts, steaks and picanha, or as an accompaniment to horseradish.
In addition to ‘low and slow’ cooking, maturation plays a particularly important role in ensuring the meat is tender. Our cattle’s pasture-based lifestyle guarantees the meat’s high quality and is the prerequisite for a good, tender result.

The brisket is located in the forequarter of the beef, lying below the transverse rib. It is separated from the rib bones at right angles. Its long fibres and moderate marbling make it best suited to slow cooking methods such as braising, boiling, simmering or roasting.

The flank steak is the rear outer side of the leg of beef. Compared to the topside, the meat is coarser and more interwoven with connective tissue. The lower rind has little intramuscular fat, but a nice layer of fat.

Flap meat is a flat-cut, coarse-fibred steak. It comes from the inner oblique abdominal muscle, which is located below the rib cage. In terms of barbecuing, it is located inside the abdominal cavity, between the brisket and flank steak.

The chuck tender comes from the cow’s shoulder. More precisely, it is the front part of the beef shoulder. By contrast, the real tenderloin is a cut from the back, beneath the sirloin. It is also called the ‘false fillet’. How come? The name is certainly justified, as the cut looks very similar to the ‘real’ fillet of beef, but the meat structure is significantly different. Unlike the ‘real’ fillet, this is a heavily used muscle in the shoulder of the cow and is heavily interwoven with connective tissue, with a thick tendon running through it. The preparation also differs considerably from that of the real fillet.

The shoulder clod is the rear part of the beef shoulder, which is a heavily worked area. Consequently, the meat is finely grained but highly marbled. A lid sits on top of the shoulder and is connected to it by connective tissue. This lid is removed when preparing the meat as a roast.
Due to its structure, the meat requires long cooking times at low temperatures. Braising is perfect for this as it makes the meat tender and keeps it juicy. This cut of beef shoulder is also popular for roulades, goulash and sliced meat. However, this cut of beef is not suitable for quick roasting.

The oyster blade is the central part of the beef shoulder and lies beneath the shoulder blade. At the front, it is bordered by the false tenderloin, while at the back it is bordered by the shoulder clod. The blade cover lies on top of the blade.
The muscle meat of the blade is interwoven with connective tissue and contains a thick central tendon, which is why it is best suited to braising. This connective tissue converts into soft gelatine, and even the tendon becomes tender enough to eat. This cut also has a beautifully aromatic flavour.

The chuck roll is the area between the neck and the high rib – in other words, the neck of the beef carcass. As this is a heavily used part of the cow, the meat is somewhat coarse, moderately interspersed with connective tissue, and contains a comparatively high proportion of fat. However, this cut of beef, also known as chuck roll, is wonderfully flavourful.

Matambre is a very thin piece of beef taken from between the skin and the ribs. This pink-coloured muscle resembles flank steak.

The inside skirt comes from the diaphragm of the beef, which is located between the lungs and the belly. As the diaphragm is constantly in motion when we breathe, the meat consists of coarse-fibred muscles and is therefore very lean. The inside skirt is the smaller, innermost muscle of the diaphragm.

The outside skirt comes from the outer chest wall of the beef, specifically the diaphragm area. This unique piece of meat has a flat shape and a firm, fine-fibred texture.