Our cuts

Our cuts

The art of cutting meat is the beginning of the journey between an excellent material such as beef and an unforgettable culinary experience.

Especially the beef from the excellent variety Cretan Black Angus can be utilized in many exquisite ways, especially in a barbeque, and offer us the appropriate tasty result, thus covering all tastes.

Beef is divided into large sections called capital cuts or primal cuts. These sections are then broken up into smaller pieces, which are cutted into individual steaks, roasts and other pieces.

The most tender pieces of beef, such as the rib and the fillet, are the ones farthest from the horn and hoof. The most difficult areas of the animal are the muscles of the shoulders and legs, because they are the points that "work" the most.

Premium cuts of beef come from top to bottom. The parts of the animal that are not in areas that the animal uses heavily are usually the softest. As well as pieces such as the bon fillet, which because it rests on a bone, is protected and not exposed to intense activity by the animal.

All premium cuts yield excellent pieces of meat that are ideal for grilling on time, making it a great option for BBQ or grilling on electric grills with lids.

What is certain in each case is that each cut is made with absolute respect for the nutritional benefits offered by this meat, giving a different taste result for every taste.