Our cuts

Bone-in rib premium cut (ribs 6–12). Juicy, flavorful, and very popular in the U.S

The most tender cut of beef, with almost no fat. Located inside the loin. Used in fine, delicate dishes.

Front part of the loin, with a lot of marbling (intramuscular fat). Juicy, tender, and very flavorful.

Noble cut from the rear, tender with a fat cap. Intense flavor and juiciness. One of the most traditional cuts in Brazilian barbecue.

A large, versatile rear cut. Tender and tasty. From it come other cuts like baby beef and top sirloin center

Thicker rib cut from the front section, very marbled and with bone. Intense flavor and firm texture

Premium cut from the rib section. Juicy and flavorful when slow-cooked or grilled

From the lower belly, near the ribs. Long fibers, tender texture, and intense flavor. Very juicy on the grill.

Thin strips cut across the shoulder/clod ribs (1–5). With bone and fat, providing flavor and texture when grilled.