Description
It is taken from the last rib of the beef, and is considered an ideal meat for barbecues. Also recommended in the preparation of roasts and soups, it must be cooked for a long time in order to soften its fibers.
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
It is taken from the last rib of the beef, and is considered an ideal meat for barbecues. Also recommended in the preparation of roasts and soups, it must be cooked for a long time in order to soften its fibers.
It is taken from the last rib of the beef, and is considered an ideal meat for barbecues. Also recommended in the preparation of roasts and soups, it must be cooked for a long time in order to soften its fibers.
comercial@frigorificosantalucia.com.br
+55 (34) 3512-3600
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