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Available Products
26 products
Beef Brisket
Perfect for slow smoking and roasting, delivering deep savory flavor and rich, tender texture.
Beef Rump Black Angus
Premium Angus reserve with exceptional tenderness, ideal for traditional roasting or thick-cut steaks.
Beef Short Ribs
Pristine bone-in cuts with rich marbling, perfect for low-and-slow barbecue or hearty braises.
Beef Tenderloin 🇧🇷
Unmatched tenderness and lean profile, sourced from Brazil's finest pastures for elegant center-of-plate dishes.
Beef Tenderloin 🇮🇳
Delicate and mild, an incredibly soft cut that pairs beautifully with rich, spiced culinary traditions.
Beef Topside 🇧🇷
A fantastic lean roasting joint offering excellent value and great flavor for classic Sunday roasts.
Veal Leg Boneless
Delicate, pale pink meat with a subtle flavor profile, highly prized for fine dining and traditional schnitzels.
Wagyu Ribeye
Intense marbling and depth for searing, dry-age style plates, and wine-led dining.
Wagyu Striploin
Clean, even fat distribution—ideal for portioned service and high-end steak programs.
Angus Ribeye
Reliable marbling and yield for steakhouses balancing premium and everyday volume.
Angus Striploin
Consistent cut for banqueting, grill, and line-speed execution with familiar texture.
Tenderloin (Filet Mignon)
Lean center cut for delicate cooking, wellington-style builds, and luxury menus.
T-Bone
Two-in-one presence for the grill: striploin energy with tenderloin for split plates.
Porterhouse
Large-format steak for sharing menus and a strong visual on open-flame service.
Tomahawk
Bone-in impact for room-service drama, chef’s tables, and signature steak service.
Ribeye (Standard/Choice)
Workhorse ribeye for daily steak service, par cooking, and predictable pricing tiers.
Striploin (New York Strip)
Firm texture and even slice—reliable for portion control and flash-grill service.
Sirloin
Balanced value for casual dining, lunch menus, and leaner center-of-plate options.
Top Sirloin
Versatile muscle for roasts, slices, and lean grill marks without heavy trim loss.
Flank Steak
Long muscle for marinating, high-heat searing, and clean slice across the grain.
Skirt Steak
Robust flavor for fajita lines, bistro cuts, and quick-turn flat-grill work.
Short Ribs (Bone-in / Boneless)
Braise and low-and-slow programs with collagen-rich texture and deep stock yield.
Brisket
Full-packer or deckle splits for smoke, overnight cooks, and carved buffet lines.
Chuck Eye Roll
Roast, steak, and trim options from the chuck for cost-aware menu engineering.
Cube Roll
Rib-muscle value with slice flexibility for roasts, portioned cuts, and retail trays.
Oyster Blade
Butcher-favorite off-shoulder cut for braise, braise-then-sear, and specialty roasts.
