Chef’s Tips

Noble, Soft and Tasty Meat

• Tenderloin
• Striploin
• Rump

• Knuckle
• Topside

Larger parts – May contain fat; Stuffed preparation is a great option.

• Flap Meat
• Rump
• Hump

• Eyeround
• Rib
• Rump Tail

Greasy, soft and more dense.

• Chuck
• Leg of Beef – Heel Muscle
• Flap Meat

• Tail
• Flat
• Cap of Cube Roll

Soft and very tasty meats – can be prepared in thick strips or whole pieces.

• Rump Cap
• Rump Tail
• Flap Meat

• Rib
• Rump
• Hump

Recipes

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