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1 - Neck
The neck cut consists of muscle and fibers, connective tissue and fat that demands a lengthy cooking time. It is especially suitable for stews and broths. When boned, it can be used for hamburgers and other minced dishes. It is a very special 2nd category meat that gives any dish a very tasty jellied texture and a good consistency to sauces.
2 - Chuck
This is a fairly lean meat classified under a 2nd category. It can be grilled, stewed or roasted. Steaks are very tender, juicy and tasty. It can be minced as well. It is also from this cut that we can have the best piece of meat called “entrecotê”.
3 - Shoulder
Taken from the front legs of the cow this meat is very juicy and tender. It is suitable for minced meat, roast and stew or it can also be cut into steaks, which work very well when grilled.
4 - Brisket
It is a 2nd category meat and due to the large quantity of muscles and fiber this meat cut demands a lengthy cooking time.
5 - Shank
It is a meat rich in gelatinous materials suitable for broths, stews and soups. It is a very tasty meat and requires a lot of cooking time.
6 - Hand
Known by the name of cow`s hand, this cut is taken from the front muscle of the animal. It has a soft and gelatinous consistency. It is the best meat to braise / stew and eat with pasta.
7 - Tenderloin
This is a first class meat cut. Because of its tenderness, juiciness and taste it is an excellent choice for roasts and steaks. It is from this cut that well known dishes such as Chateau Briand, Filet-Mignon and Tornedós/Medallions are taken.
8 - Striploin
The meat from this cut is very tender and with very little fat. It can be fried, grilled and stuffed.
9 - Flank
There are two types of flank pieces: thick and thin. The first type (thick) belongs to the 2nd category and is more suitable for stews. The second type (thin) is indicated for broths, and it can also be used for boiling and stews as well as for grilling.
10 - Rump
The rump cuts considered by many the “queen of meats” with its soft fibers is extremely tasty. It is used in the preparation of steaks, roasts, stews and braise. It is also commonly used cut in barbecues.
11 - Silverside
It is a “first class” meat cut with long, stiff fibers and outside fat that requires a slow cooking. It is used for the preparation of stuffed meats, stews, roasts and roast beef.
12 - Knuckle
Good for boiling, this meat cut is also ideal for stew or in steak.
- Top side
13 - Top side
Considered a prime meat cut, taken from the inner and posterior part of the ox`s thigh with its long and lean fibers in a rounded shape, it is very juicy and great for steaks with sauce, for grilling, stewing or braising.
- Rump Cap
14 - Rump Cap
This meat cut is extremely tender, tasty and juicy. It can be served whole or in steaks, but it can also be used for the preparation of stews, roasts or simply fried. The best part of this cut is the tip of it.