Beef is a rich, flavorful meat sourced from cattle, known for its variety of cuts, textures, and cooking versatility.

Chuck (Shoulder) – From the front section, rich in connective tissue, perfect for stews, slow roasting, or ground beef.

Striploin (Sirloin Strip) – Comes from the back, tender and flavorful, ideal for steaks or grilling.

Tenderloin (Filet Mignon) – The softest cut from the mid-back, excellent for filet mignon or quick cooking.

Brisket – Sourced from the chest, high in collagen, perfect for slow roasting or smoking.

Rump – From the hind section, great for roasts, schnitzels, or grilling.

Ribeye Steak – From the rib section, well-marbled with fat for exceptional flavor, ideal for grilling.

Round (Beef Leg) – From the hind leg, lean meat suitable for stews, ground beef, or slow cooking.