Meat cuts

The use of all “cuts” of Bovine Meat with Grass allows the satisfaction of all gastronomic needs, in the certainty of a nutritional quality, guaranteed and constantly protected.

1. Royal
2. Neck
3. Chest
4. Shoulder
5. Anterior muscle
6. Round shoulder
7. Cover

8. Shoulder rump
9. Loin with bone
10. Loin without bone
11. Fillet
12. Scaramella
13. Belly
14. Rump

15. Bow
16. Walnut
17. Underside
18. Walker
19. Fish
20. Ossobuco
21. Topside