PRODUCTS
Raw Material
Our feedlots are mainly focused on animal welfare and sanitation, standing out the most on nutritional area. Right after weaning occurs, livestock breeding begins with our specialized feeding, depending on each animal growth curve.
A combination of genetics (potential grow) and nutrition (potential fuel) allows us to raise calves of 470 kgs/1036 lb. within their first year of life, accomplishing a valuable meat chain and obtaining the best from each phase.
BONE STRUCTURE
As bone structure development is the first to happen, it must be strong enough to support all tissues growing afterwards.
MUSCLE MASS
Muscle mass will then begin to demand on nutrients which are essentials to obtain the maximum benefit from the most valuable cuts of beef when deboning.
FINISHING
Finally, during the finishing process, deposition of fat occurs, which defines the marbling and tenderness of cuts. It is essential not to have excess of fat ,but to have it evenly distributed among the muscle fibers.
Production
The half cattles are kept into cold rooms until they enter to the production ones, where they are boned and made into cuts. They are individually vacuum packed or made in bulk, according to the needs of our customers.
Finally, they are labeled and stored in cold rooms until they are delivered to their destination. The time between deboning cuts and packaging them, is controlled to minimize the exposure of meat to the environment, and thus achieve outstanding quality.
Cuts catalogue guide
01. Top Side
02. Heel Muscle with golden coin
03. Flank
04. Chuck Roll
05. Neck
06. Shin
07. Shank
08. Outside Flat
08b. Eyeround
09. Knuckle
10. Tail of Rump
11. Rump
11a. Cap of Rump
11b. Heart of Rump
12. Striploin
12b. Tenderlois
13. Cube Roll
14. Bolar Blade
14b. Chuck Tender
15. Oyester Blade
RES
