PRIME CUT

Prime cut beef refers to the highest quality of beef, typically featuring abundant marbling, tenderness, and flavor. These cuts often come from the loin and rib sections of the animal.

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PRIME CUT

Prime cut beef refers to the highest quality of beef, typically featuring abundant marbling, tenderness, and flavor. These cuts often come from the loin and rib sections of the animal.

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OUR PRODUCTS

tenderloin

The cuts of meat are located in the middle of sirloin

sirloin

It’s this prime location that imparts the characteristic of sirloin

rib eye

The cuts of meat are located at the back of the upper rib

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TENDERLOIN

Characteristic

  • The cuts of meat are located in the middle of sirloin
  • The most tender cuts of meat
  • The upper surface is coated with connective tissue and has very little fat

Packaging

  • Weight/loaf: 2,5-4 kg / loaf
  • 1 Box = 2 Loafs

SIRLOIN

Characteristic

  • This prime location imparts the characteristic of sirloin, with its blend of tenderness and flavor.

Packaging

  • Weight/loaf: 3,5-5 kg / loaf
  • 1 Box = 2 Loafs

 

RIB EYE

Characteristic

  • The cuts of meat are located at upper-back rib
  • Have a good form, soft textured
  • Meat’s center side has a rougher texture, while the outer side tends to be more flexible and lean

Packaging

  • Weight/loaf: 3,5-5 kg / loaf
  • 1 Box = 2 Loafs

SHORTLOIN

Characteristic

  • The Dry Age cut shortloin is a prime cut of beef located between the rib and sirloin.
  • It’s known for its tenderness and rich flavor making it a popular choice for steaks like  T-bone and porterhouse.

Packaging

  • Weight/loaf: 7-9 kg / loaf
  • 1 Box = 1 Loaf