Premium beef cuts
Cut to your thickness while you wait.
- EntrecôteRibeye, richly marbled. The steak for a hot pan.
- TenderloinThe leanest, most tender cut of the animal.
- ContrafiletStriploin with a firm bite and a clean fat cap.
- Beef cubesHand-trimmed for stews, güveç and skewers.
- Minced beefGround fresh in-house, never yesterday's.
- Beef with bonesFor broths, soups and long Sunday pots.