Beef - Import export

Marucha Schaufelstuck Trowel Paleron Cappello di Prete

Chingolo Falsches Fish Fish Twin Fusello

Center de Paleta Dickes Bugstuck Espaldilla Epaule Sotto Spalla

Square Unterschale Contra Noix from Gite Sotto Fesa

Bola de Lomo Kugel Babilla Tranche Grasse Noce

Buttock Oberschale Cap Coeur de Tende de Tranche Fesa

Nacken Needle Basse Cote Collo Needle

Little Seemerolle Redondo Rond from Gite Magatello

Rump Tail Burger Meister Stuck Rump of Hip Aiguillettebaronne Spinacino

Bife de Vacío Bavette Vacío Flank steak Flank steak Bavetta

Vacuum Crescent Grosse Bavette Vacuum Crescent Bavette D'Aloyau Bavetta Grande

Tapa de cuadril Tafelspitz Picanha Aiguillette De Rumpstek Picanha

Steak Ancho Entrecote Lomo Alto Noix D'Entrecote Entrecote

Lomo Fillet Solomillo Fillet Pure Fillet

Heart of Hip Herz der Hufte Heart of Hip Heart of Rumpstek Cuore di Scamone

Bife Angosto Roast Beef Lomo Bajo Faux Fillet Versus Tenderloin

Fine entrapment Saumfleisch Fine entrapment Hampe Diaframma

Pork shoulder is a cut consisting of top grade meat. Juicy meat contains minimum amount of connective tissue, and fatty fibers are distributed evenly inside the muscles.

A pork head is a meat -and -bone offal without a tongue or eyeballs. It contains a lot of connective tissue, which quickly gelatinizes during heat treatment. Pork heads are used to make jelly.