Brazilian Beef

Striploin

A prized cut from the loin, Striploin is known for its fine balance of tenderness and beefy flavor. It’s ideal for grilling or pan-searing, with just the right amount of marbling to keep it juicy without being too fatty.

Topside

Lean and firm, Topside comes from the inside of the hind leg. This cut works well for roasting or thinly slicing for deli-style meats. It absorbs marinades wonderfully, making it great for slow-cooked dishes.

Tenderloin

The most tender and luxurious cut, Tenderloin is lean with a delicate texture. Often served as filet mignon, it’s perfect for high-end grilling or broiling and pairs well with rich sauces due to its mild flavor.

EyeRound

This lean cut from the rear leg is perfect for roasting and slicing thin for sandwiches or stir-fries. While not as tender as other cuts, its robust flavor shines with slow cooking or braising.

Heart of Rump

Taken from the core of the rump, this cut is full of rich, beefy flavor with a firm texture. It’s perfect for roasting or grilling and retains its tenderness when cooked medium-rare or sliced thin for stir-fries.

Knuckle

Also known as "Sirloin Tip", the Knuckle is lean and slightly tougher but very flavorful. It’s ideal for stewing, mincing, or stir-frying when sliced thin, and it’s often used in ground beef blends.

Ribeye

One of the richest, most flavorful cuts, Ribeye is famous for its marbling and juiciness. Best grilled or pan-seared, this cut delivers an intense beefy taste and a melt-in-your-mouth texture with every bite.

Chuck

A versatile, well-marbled cut from the shoulder, Chuck delivers deep, beefy flavor. It's perfect for slow-cooking in stews or braising, breaking down into tender, juicy meat that’s great for comfort dishes.

Shoulder

Lean and tough, the Shoulder is best suited for low-and-slow cooking methods like braising or stewing. It’s often used for making minced beef or flavorful ground meat mixes due to its robust taste.

Brisket

Taken from the lower chest, Brisket is a favorite for smoking and barbecuing. With its high fat content, it becomes tender and rich when slow-cooked, developing a distinctive, mouth-watering texture and flavor.