Tenderloin
The most tender muscle on the carcass.
Filet · Filet pur · Ossenhaas · Lomo
Specification
The range
Boneless beef primals.
10 cuts held in programme — grass and grain fed, chilled and frozen, from Argentina, Brazil, Uruguay and Paraguay.
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
Chuck Roll
The versatile forequarter roll.
Rindernacken · Basses-Côtes · Runder nek · Aguja
Specification
Shoulder Clod / Flat Iron
Home of the flat iron steak.
Dickes Bugstück · Boule de Macreuse · Bloemstuk · Carnaza de paleta
Specification
Knuckle
Lean, uniform, and highly workable.
Kugel · Tranche Grasse · Spierstuk · Bola de lomo
Specification
Topside
The classic roasting and slicing muscle.
Oberschale · Tende de Tranche · Bovenbil · Nalga de adentro
Specification
Don't see what you need? We regularly source outside this list — bone-in, offal and further-processed.
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Cut, quantity, chilled or frozen, and where it needs to go. We reply within one working day.