Back Muscle Shank
Bananinha (Tenderloin)
Boneless Ribs
Breast
Cap of Filet
Chuck (Tenderloin)
Duckling
Export Offal
Fraldão
Hard Topside
Lizard
Mayan
Offal
Ribs Clapboard
Ribs Minga
Ribs Window
Rump
Rump with Tenderloin
Shoulder with Muscle
Sliced Rump
Tenderloin
Tenderloin (Above)
Topside Baby Top
Topside Spider
Termite
Although it is considered lean, it is the largest and one of the tenderest cuts of beef. It is recommended for the preparation of stews, bites, and roasts, as well as being widely used for pan-seared steaks, stuffed or ground meat, and sauces.
Although it is considered lean, it is the largest and one of the tenderest cuts of beef. It is recommended for the preparation of stews, bites, and roasts, as well as being widely used for pan-seared steaks, stuffed or ground meat, and sauces.
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