MEATS
OX
OX
TENDER MEAT
Tender, compact meat with incomparable elegance and subtlety. Minimum maturation of 60 days.
RUBIA GALLEGA
GALLEGA
JUICY MEAT
Juicy meat, without fat infiltration, with a purple color and cream-yellow fat.
SIMMENTAL
SIMMENTAL
CREAMY MEAT
Red-colored meat, highly marbled with white cream fat. Very creamy texture.
BLACK ANGUS
BLACK ANGUS
SOFT MEAT
Tender, juicy, and soft with a characteristic rosy flavor.
AVILEÑA - CHAROLAIS
AVILEÑA
TENDER AND INTENSE MEAT
Notable for its tenderness and intensity, with a bright rosy color
FRISONA
FRISONA
BALANCED TEXTURE MEAT
Meat with a balanced flavor and texture, intense red color, and high fat infiltration. Origin: Netherlands and Germany.
NATIONAL ANGUS
ANGUS
MIN. 30 DAYS MATURED MEAT
Meat valued for its intramuscular fat. Minimum maturation of 30 days. Intense aroma and maximum juiciness.
BLACK ANGUS USA
BLACK ANGUS
DELICATE FLAVOR MEAT
Meat with great tenderness, juiciness, and delicate flavor. Rosy color and white fat.
PRUSSIAN BLACK
PRUSSIAN
JUICY MEAT
Meat with a very balanced flavor, juiciness, and tenderness. Excellent meat with high marbling.
ABERDEEN ANGUS
ABERDEEN
MARBLED AND JUICY MEAT
Marbled, juicy, and flavorful meat from large, muscular animals.
