Tenderloin
The most tender muscle on the carcass.
Filet · Filet pur · Ossenhaas · Lomo
Specification
Wholesale beef
Premium beef.
Wholesale.
Ten boneless cuts, chilled or frozen, with a full specification on every one.
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Who we are
Boneless beef primals,
from South American pasture.
Prime Cuts buys from the largest, highest-quality slaughterhouses in South America and supplies restaurants, butchers, shops, wholesalers and private buyers. Every order is made to a specification agreed in writing.
The range
Specified, photographed
and ready to quote.
Every cut carries a full specification. Add what you need to an enquiry and send it in one go.
Striploin
The steakhouse benchmark.
Roastbeef · Faux Filet · Dunne Lende · Bife Angosto
Specification
Picanha / Rump Cap
The cut that built the churrascaria.
Tafelspitz · Aiguillette de rumsteak · Picanha · Tapa de Cuadril
Specification
Tri Tip
Triangular, richly grained, quietly underrated.
Bürgermeisterstück · Aiguillette Baronne · Ezeltje · Colita de cuadril
Specification
Flap Meat
Loose grain, deep flavour, fast cooking.
Flap Meat · Bavette d'Aloyau · Bavette · Bife grande de vacío
Specification
How we work
Three things we get right
every load.
01
Specification first
Cut, trim, fat cover, weight band, origin and brand — agreed in writing before we buy.
02
Unbroken cold chain
Chilled at 0–2 °C, frozen at −18 °C, temperature recorded from the slaughterhouse to your door.
03
Documents that clear
Health certificates, origin, packing lists and analysis — right the first time.
Sourcing
Four origins, one standard.
The largest, top-quality slaughterhouses across South America, selected by cut and season.
South America
Argentina
Grass-fed tradition and exceptional loin quality.
South America
Brazil
Scale, consistency, and the deepest supply of picanha.
South America
Uruguay
Grass fed on open pasture. A premium chilled origin.
South America
Paraguay
Strong value across the round and forequarter.
Quality
Every parameter
on the record.
Colour, odour, pH, fat, shelf life and storage temperature are specified for every product and confirmed before the meat leaves the slaughterhouse.
pHmax 5.9
ColourBright red
Chilled shelf life4 months
Frozen shelf life24 months
Start a conversation
Tell us what you need
and in what volume.
Cut, quantity, chilled or frozen, and where it needs to go. We reply within one working day.