OUR PRODUCTS

Chuck Roll Bone-in Beef

This cut is obtained from the front quarter and is the product of separating the neck and the loaded rib, it is made up of 5 bone-bearing vertebrae. It is used for baking due to its juiciness and softness, as well as bone-in chops for roasting.

Distribution: Mexicali B.C. Branch, National, Export (E.U.A)

Chuck Roll Neck Off

This cut is obtained by boning the first 5 ribs of the front quarter, squared by removing the loaded rib and neck, skin and excess fat are removed. It is used for roasting and baking since it is a very juicy cut, with a good flavor and a soft texture.

Distribution: Mexicali B.C. Branch, National, Export (E.U.A)

Shoulder Clod

This cut is obtained from the boning of the arm, removing the bones. It adjoins the front chamorro and sirloin steak, which are separated only by the muscle, the excess fat covering, and pendants is removed. It is mainly used for grilling and also for steak.

Distribution: Mexicali B.C. Branch, National, Export (E.U.A)

Lagarto

This muscle comes out of boning and squaring the shoulder, as well as the chamorro, it is not very fibrous. It is mainly used for barbecue and cooking.

Distribution: Mexicali B.C. Branch, National

Banana Shank

This muscle is located where the front shoulder and shoulder rest, its cylindrical shape characterizes it. It is used for barbecue and cooking.

Distribution: National, Export (E.U.A)

Chuck Tender

This piece is generated when boning the shoulder is lined with a film. One of its main characteristics is its cylindrical and slightly elongated shape. It is used for medallions, barbecue and for cooking. Its texture is a soft little fibrous tissue.

Distribution: Mexicali B.C. Branch, National, Export (E.U.A)

Neck Bone

This piece is made up of the first vertebral parts of the spine, the neck is removed leaving the bones covered with meat. It is mainly used for boiling.

Distribution: Mexicali B.C. Branch, National, Export (E.U.A)

Neck Meat Boneless

This piece literally comes out of the neck without bone, thus remaining pure tissue, regulating internal and external fat only. It is used for cooking and in barbecues.

Distribution: Mexicali B.C. Branch, National, Export (E.U.A)

Clean Brisket

It is the boneless pectoral muscle with fat and signs of fibrous muscle. It is used for cooking.

Distribution: Mexicali B.C. Branch, National

Foreshank

It is the lower extremity of the forequarter; it is produced when removing the paddle. It is muscle with bone and its main use is for cooking, baking and broths.

Distribution: Mexicali B.C. Branch, National, Export (E.U.A)

Boneless Shank

This results from boning the fore shank, its result is pure muscle with a bit of fibers, only the skin is removed. It is used for barbecue and cooking.

Distribution: National, Export (E.U.A)

Bonapetit Fillet

This muscle is obtained from the inside of the paddle, it is a muscle similar to tenderloin but it is smaller and has very soft tissue.

Distribution: Mexicali B.C. Branch

Shredded Beef

Value-added product that is made with a clean chest, presented in thin strips.

Distribution: Mexicali B.C. Branch

Cattle Head

It is the front limb of the animal composed of cheek, brains, palate, jaws and in some presentation, it also leaves the tongue. It is mainly used for cooking and making tacos.

Distribution: National

Cattle Toungue

This presentation is the entire clean tongue, it only has the membrane that covers it, it is part of the head of the beef. It is used for cooking, for tacos and other stews.

Distribution: National

Beef Lip

This results from the beef head and part of the trunk, it has the lining that makes it up. It is used for cooking.

Distribution: National

T-bone

(Short Loin)

This cut is made up of the loin with bone greater than at least 7 vertebrae of the spine, as well as the fillet or tenderloin on the inside. It is commonly used for roasting or baking.

Distribution: National, Export (E.U.A)

Tenderloin Butt

It constitutes the upper portion of the fillet or sirloin, approximately 1/3 of the piece is very soft and lean in texture. It does not have internal fat or coverage. It is mainly for making medallions or baked.

Distribution: Mexicali B.C. Branch, National, Export (E.U.A)

New York

(Strip Loin)

Fine cut that is obtained from the loin, its back has little marbling. It has fat in its coating and is mainly used for roasting and baking.

Distribution: Mexicali B.C. Branch, National, Export (E.U.A)

Tenderloin

It is obtained from boning the T-bone with head, the whole fillet is removed, taking away the excess fat and the film or mirror is left. It is the smoothest, cleanest, most elegant cut suitable for cooking rich and low in fat.

Distribution: Mexicali B.C. Branch, National, Export (E.U.A, Japón)

Bone-in Fillet

This cut consists of the fillet with bone, bearing the bones of the spine and bones of the loin. It is mainly used for baking.

Distribution: Mexicali B.C. Branch, National, Export (E.U.A)

Tomahawk 1 Rib

This fine cut is made up of rib eye and back rib, with bones longer than about 8 inches. It is characterized by its softness, flavor and its fat mixed with bone.

Distribution: Export (Japón)

Export Rib

This piece is made up of rib eye and 7 bone back rib, cut 2 inches from the piece's eye. It is characterized by its softness, flavor and its fat both in its coverage and streaky with bone. It is used for roasting and baking.

Distribution: E.U.A

107 Rib

(Prime Rib)

This piece is made up of rib eye and back rib 7 bones and unlike the Export Rib it has a lid or Rip Cap; its cut goes from normal to 2 inches from the eye of the piece. It is used for roasting and baking. It is characterized by its softness, flavor and its fat both in its coverage and streaky with bone.

Distribution: Mexicali B.C. Branch, National

Boneless Chop

(Top Loin)

This piece is made up of rib eye and cap. It is a boneless cut used for grilling and baking, it is very juicy, smooth and rich in flavor.

Distribution: Mexicali B.C. Branch, National

Rib Eye

(Rib Eye Lip-on 11)

This cut is obtained from the front loins of 7 to 8 vertebrae and is the part that contains the most intermuscular fat. Thanks to this, it is one of the most delicious and smooth cuts.

Distribution: Mexicali B.C. Branch, National, Export (E.U.A)

Back Rib

It is obtained from the T-bone steak, making a straight cut attached to the bone, removing the entire piece with the meat that is between the ribs. It consists of vertebra 6 to the 12th rib, it is used for roasting and baking.

Distribution: Mexicali B.C. Branch, National, Export (E.U.A)

Rip Cap

This piece comes out of generating the rib eye since it is the lid of the same, the fat that covers it is removed, leaving only indications. This piece is mainly used for cooking or baking.

Distribution: Mexicali B.C. Branch, National, Export (E.U.A)

Rib Fingers

These pieces come from boning back ribs or ribs. They are of different sizes, they are characterized by their softness and juiciness that occurs thanks to the streaky fat.

Distribution: Japón, Punto de Venta

Pescadito

It is generated from the beef shoulder, it is a very soft, juicy and soft product, ideal for grilling.

Distribution: Mexicali B.C. Branch

Chuck Eye Log

This piece comes out of separating the sirloin steak, removing the cover and the center of the piece.

Distribution: Export (Japón)

Chuck Eye Roll

This piece is generated starting from the sirloin steak, it is squared leaving the pure center of the sirloin steak, it is completely cleaned of grease and loose skin.

Distribution: Mexicali B.C. Branch, National, Export (E.U.A, Japón)

Chuck Flap

This piece remains to generate the separate sirloin steak (Chuck eye long) and is the top of the sirloin steak.

Distribution: Export (Japón)

Strip Loin

(Steak Ready)

This cut is similar to strip loin, only 2 inches wide of fat coverage is removed along the length of the piece.

Distribution: Export (Japón)

Tomahawk 3 & 4 Rib

Split into 2 sections; the first with 3 ribs and the second with 4 ribs. It is ideal for baking and roasting over low heat.

Distribution: Export (Japón)

Tomahawk 7 Rib

Base piece with the 7 rib bones, it is how it comes out of the carcass naturally and is ideal for the oven or slow-roasted.

Distribution: Export (Japón)

Sirloin Bona

This cut comes from squaring the smallest tithe, leaving the center of the piece more. It is of higher quality and is used for roasting and baking.

Distribution: Mexicali B.C. Branch, National

Hump

Also called bump, it is obtained from the top of the neck of the beef and is mainly used for cooking.

Distribution: Mexicali B.C. Branch, National

Cabreria

They are the bones of the loin covered by meat from the fillet or tenderloin, it is a very soft tissue used for roasting or baking.

Distribution: Mexicali B.C. Branch

Cowboy

This is the Rib Eye with Back Rib, its characteristic is that the rib bones are longer approximately 6 inches, it is used for roasting or baking.

Distribution: Mexicali B.C. Branch

Picanha

This cut is obtained from the top of the sirloin or moth top, it only regulates the fat to ½ inch of fat. It is mainly used for roasting or by the sword. It has a very good flavor and texture.

Distribution: Mexicali B.C. Branch

Beef Fillet Tips

They are portions of meat that are generated from the cord and the narrowest part of the fillet.

Distribution: Mexicali B.C. Branch

Fillet Mignon

Fillet medallions that are generated from portions of the fillet at its widest part. Ideal for parties and special celebrations.

Distribution: Mexicali B.C. Branch

Tampiqueña Fillet

Extended cut obtained from the piece of fillet; ideal for roasting or grilling.

Distribution: Mexicali B.C. Branch

Tenderloin

It is generated from the tail of the tithe; juicy, smooth and with marbling ideal for roasting.

Distribution: Mexicali B.C. Branch

New York Tobichero

New York select, Choice or Prime, is called tobichero because of the thickness of the cut that is approximately 1mm, a thin cut.

Distribution: Mexicali B.C. Branch

Porter House

It is produced from the widest part of the T-Bone, on one side of the bone is fillet and on the other side New York. This cut is the first vertebrae of the T-Bone (complete piece) where the thickness of the fillet is at least 2 inches.

Distribution: Mexicali B.C. Branch

Bonahawk

Tomahawk's first cousin court; It is generated from the bone-in bone-in tithing for roasting or baking.

Distribution: Mexicali B.C. Branch

Pulp Ground Meat

It is a presentation of the beef pulp, in which a special machine is used to grind the cut.

Distribution: Mexicali B.C. Branch

Sirloin Ground Meat

It is a presentation of the Sirloin, in which a special machine is used to grind the cut.

Distribution: Mexicali B.C. Branch

Hamburguer

Meat 90/10 is very tasty for its proper combination of meat and fat, in addition to its bacon and spice flavor.

Distribution: Mexicali B.C. Branch

Chuck Short Rib

This piece is made up of the front quarter, 5 ribs, obtained from separating the tithe. This piece is meat that covers the bones and is used for roasting, baking and even for broths that are very tasty due to the bone and the fat that it contains.

Distribution: Mexicali B.C. Branch, National, Export (E.U.A)

Short Rib 123

This piece is made up as its name indicates by 3 rib bones, adjoins the loaded Rib and only the fat that covers it is removed, leaving the rib with meat. It is mainly used for baking.

Distribution: National, Export (E.U.A)

Short Plate

Piece that comes out of the rib, part of the abdomen, the bones and excess fat are completely removed. It is used for Argentine type roast, baked; it is juicy and smooth.

Distribution: Mexicali B.C. Branch, Export (E.U.A)

Navel BP

This piece is the complete rib cut in two parts, it is regulated the fat and skins. It is used to generate a roasting needle, for Argentine type roasts and also for broths.

Distribution: Mexicali B.C. Branch, National, Export (E.U.A)

Broth Rib

Top of the ribs also called upper plate which is ideal for broths.

Distribution: Mexicali B.C. Branch, National

Flank Chops

Full rib that includes the flanks. Aldilla, outside skirt, fajita inside, flap meat and flank steak. Ideal for roasting on stakes or trunk.

Distribution: Mexicali B.C. Branch

Chuck Flap Tail

This is generated from the square of the loaded bona rib and the Chuck Roll, it is also called a plank. They are 3 to 4 inches wide from the fleshy part of the loaded rib. This can be used for roasting and baking.

Distribution: Export (Japón)

Corn Roll Meat

This piece is a fillet that is on the inside of the neck and is a very soft fabric to cook.

Distribution: Mexicali B.C. Branch

Outside Skin-on

This piece has a membrane that covers it, only the edges are regulated. Its advantage is that when grilled by the lining it is very juicy as a main course.

Distribution: Mexicali B.C. Branch, National, Export (E.U.A, Japón)

Short Rib Bona

(Chuck Short Rib)

It is the loaded rib with a cut closer to the tithe, it has more meat, it is bigger and of better quality. It is mainly used in roasting and baking.

Distribution: Export (Japón)

Sirloin Rib

Rib that results from deboning the sirloin steak, leaving 5 bones about 3 inches wide. It can be used for broth, baking and roasting.

Distribution: Mexicali B.C. Branch, National

Marinated Flank Steak

It is made from the clean internal fajita and marinated.

Distribution: Mexicali B.C. Branch

Cabreria

They are the bones of the loin covered by meat from the fillet or tenderloin, it is a very soft tissue used for roasting or baking.

Distribution: Mexicali B.C. Branch

Outside Skirt

This piece is the flank steak with outlined edges without the membrane that covers it. It is a muscle that carries the rib on the inside. It is characterized by almost no fat and its soft texture, it is mainly used for grilling.

Distribution: Mexicali B.C. Branch, National, Export (E.U.A)

Inside Skirt

It is also known as the long flank steak, it is obtained from the inside of the rib. Its texture is very soft with hints of fat and is mainly used for grilling.

Distribution: Mexicali B.C. Branch, National, Export (E.U.A)

Flap Meat

This piece is also considered part of the arracheras, a favorite in the Argentine barbecue for its texture and flavor. This cut is located on the side of the hindquarters of the beef, between the false ribs and the hollows of the hips.

Distribution: Mexicali B.C. Branch, National, Export (E.U.A)

Flank Steak

This piece is located on the side at the end of the rib, it is covered by a membrane on the outside and on the inside, it is covered with a layer of fat. Both are removed leaving only the muscle, its characteristic is that it is made up of fibers and is mainly for cooking, for stripping, etc.

Distribution: Mexicali B.C. Branch, National, Export (E.U.A)

Hanging Tender

This internal piece is on the part of the spine and kidney, it is a muscle composed of soft fibers that can be used to cook, roast or in some cases marinate.

Distribution: Mexicali B.C. Branch, National, Export (Japón)

Rose Meat

It is the pink skin muscle, which runs from the outer side of the skirt to the outer side of the rib. It is obtained by removing the superficial muscle from the different areas where a small layer of fat unites them, the fat is regulated for its release. It is mainly used for tacos de suadero or for cooking. It has a characteristic flavor due to the tissue and the fat covering it carries.

Distribution: Mexicali B.C. Branch, National, Export (E.U.A)

Aldilla

It is the muscle that is at the end of the rib that goes from the outside of the skirt to and covers part of the rib. It is obtained by removing the superficial muscle from the different areas such as the rose meat and flank steak that adjoins them, it is used to cook or shred.

Distribution: Mexicali B.C. Branch, National

Inside Round

Beef piece located on the outer side of the thigh and composed by a part of the boned hip and the central part of the pulp, this piece is regularly used for milanese and skewers. It has no internal fat, only hints on the outside.

Distribution: Mexicali B.C. Branch, National, Export (E.U.A)

Knuckle PLD

It is a muscle located in the hindquarters of the beef, and as its name says, it has a circular shape, and it is a soft tissue, it is free of cartilage, internal fat, with a characteristic softness for Milanese or steak.

Distribution: Mexicali B.C. Branch, National, Export (E.U.A)

Gooseneck

It is also called white pulp; it is obtained by separating the Knuckle PLD pulp and Inside Round. It is part of the leg and is made up of the top round beef, glove and rest of the pulp. It is mainly used for shredding, steak and medallions of round beef.

Distribution: Mexicali B.C. Branch, National, Export (E.U.A)

Hind Shank

Piece obtained from the hindquarters, lower limbs, and is made up of muscle, called a lizard, and bone rich in marrow. It is mainly used in cooking dishes, as well as for the oven.

Distribution: Mexicali B.C. Branch, National, Export (E.U.A)

Top Sirloin

Cut obtained from the lower part of the back room, adjacent to the spine and trip tip. It is one of the juiciest parts of the beef. It carries the famous picaña well known to all for its characteristic flavor and fat coating that is used both for grilling and sword.

Distribution: Mexicali B.C. Branch, National, Export (E.U.A)

Trip Tip

Piece that when separating the muscles is part of the top sirloin. It is obtained from the back room and its characteristic is that it is very juicy and is mainly for making baked dishes.

Distribution: Mexicali B.C. Branch, National, Export (E.U.A)

Gallinita

This small piece is obtained between the hip and the black beef pulp, it is a soft tissue with streaks of streaky fat, rich for stews and also for roasting.

Distribution: Mexicali B.C. Branch, National

Ox Tail

It is the last extremity of the hindquarters, made up of meat and soft bones. This piece is in high demand for broths and fried carnitas snacks.

Distribution: Mexicali B.C. Branch, National, Export (E.U.A)

Round Kalbi

This small piece comes out from between the hip and the black beef pulp, it is a soft tissue with streaks of streaky fat, rich for stews and also for grilling.

Distribution: Export (Japón)

Gusano

(Eye of Round)

This is obtained from the long pulp, the tissues are separated obtaining the two parts. It is mainly used for cooking and baking.

Distribution: Mexicali B.C. Branch, National, Export (E.U.A)

Testicles

This is obtained and is part of the male reproductive system, also called testicles, is generated from the entire livestock that is slaughtered. It is used in different ways, as stews or as a disco snack, depending on each region.

Distribution: National

Heart

Internal organ considered as red viscera, it is appreciated of fibrous tissue and its main use is for stews.

Distribution: National

Liver

Internal organ of the animal that is obtained at the time of evisceration and is reviewed by experts for its consumption, it is mainly used in the form of stews and as a snack in carnitas.

Distribution: National

Kidney

Internal organ that is inside the kidney fat at the time of evisceration, is extracted and inspected for consumption. It is mainly used in stews and in some cases roasts.

Distribution: Mexicali B.C. Branch, National

Menudo

It is also known as pancita and is mainly used for cooking with broth.

Distribution: National

Rennet

It is part of the stomach and is generated in the same way, after gutting it is defatted and washed until it is clean for consumption. It is mainly used for fritangas like carnitas or disco.

Distribution: Mexicali B.C. Branch, National

Milk Intestine

It is part of the intestine, it is obtained from the part of the stomach and it is washed until it is clean, the fat is regulated, and the rolls or braids are made. They are used for cooking, roasting or as a snack on the disk.

Distribution: National

Chopped Menudo

It is the menudo, cleaned, chopped and ready to cook.

Distribution: Mexicali B.C. Branch

Beef Paw

Lower extremities of the animal, the hair is removed, and they are spotted. Its use is mainly for cooking.

Distribution: National

Bone Marrow

This results from inside the bones like femur and humerus. It is used to roast, season or accompany a dish.

Distribution: National

Perico Bone

This results from the hind leg of the animal when the leg is removed resulting in the tendon and bone. It is mainly used for broths.

Distribution: National

Humerus Bone

This results from boning the arm or shoulder. It is mainly used for broths or to remove marrow for dishes.

Distribution: National

Femur Bone

This results from boning the leg. It is mainly used for bone marrow or sliced for broths.

Distribution: National

Kidney Fat

It is located on the inside of the rib, covering the inside of the spine and spine, the entire canal is removed. It is used to generate butter, oils, flours, for roasting, among other uses.

Distribution: National

Firm Fat

This grease is generated by polishing all the cuts in the channel and is a good quality grease. As the name implies it is firm fat, not foamy. It is used for mixtures in the production of hamburgers, as well as for generating pork rinds, among other things.

Distribution: National

Fat Intestine

It is the part of the large intestine, it is obtained from the stomach of the beef, it is washed internally until it is completely clean, and the fat is regulated. It is used for roasting and for fritangas.

Distribution: National

Bag Intestine

Obtained from the animal's belly and part of the intestine, it is completely cleaned, and the fat is checked for release. This casing is mainly used for cooking and snacks.

Distribution: National

Trimming 50/50

They are pieces of meat of different sizes, they contain 50% meat and 50% fat. Ideal for grinding and combining with other cuttings.

Distribution: National

Trimming 80/20

(Stew Meat)

This product is obtained from the whole process and results from squaring and cleaning all the cuts, pieces come from all workstations of different sizes, their content is 80% meat and 20% fat. It is used for stews, ground and hamburger meat.

Distribution: National, Export (E.U.A)

Trimming 90/10

Pieces of meat of different sizes that contain 90% meat and 10% fat. Ideal for grinding, for meatballs and hash. They are obtained from some cuts of beef that bring that natural mixture of meat and fat.

Distribution: National

Barbecue

Meat in pieces prepared with species that is generated from the neck or lizard.

Distribución: Sucursal Mexicali B.C.