Experts in meat quartering
From pre-selected and controlled carcasses, we obtain two basic products:
whole beef forequarters and whole hindquarters.
Whole, boneless and cleaned beef forequarters, without large tendons and with a maximum fat content of 10%, undergo a series of microbiological analyses that guarantee the safety and wholesomeness of our final products.
This meat is mainly intended for the production of sausages and hamburgers, ready-made meals and baby food products.
Besides beef forequarters, a very homogeneous product primarily intended for food manufacturers, we also work with beef hindquarters. The boneless cuts from the hindquarters are mainly destined to meet the actual market demand from meat distributors and wholesalers.
The pieces that make up our product catalog have been specially designed to satisfy the desire for maximum control in sectors as demanding as restaurants, hotels and institutions.
