
BEEF LOIN
Tender, lean, and high-quality cut. Ideal for fine steaks and premium preparations thanks to its soft texture and clean flavor.
CUTS

BEEF CHOP
Bone-in, juicy cut with excellent marbling. Perfect for grilling, roasting, and dishes with a hearty presentation.
CUTS

TOP SIRLOIN CAP (PUNTA DE ANCA)
Known for its natural fat cap and rich flavor. Widely used in steakhouses and meat-specialty kitchens.
CUTS

GROUND BEEF
Minced meat with a uniform texture and bright red color. Versatile for meatballs, burgers, fillings, and institutional cooking.
CUTS

BEEF RIB
Meaty, bone-in cut ideal for slow cooking or roasting. Highly valued for its rich flavor and appetizing presentation.
CUTS

BEEF FLANK
Thin cut with visible grain and distinct flavor. Commonly used in stews, fajitas, and traditional dishes.
CUTS

BEEF LIVER
Affordable and rich in iron, with a firm texture and dark color — ideal for frying or stewing with onions.
CUTS

OXTAIL
Gelatinous cut with bone, ideal for slow cooking. Widely used in soups, stews, and traditional hearty recipes.
CUTS
Flours and Starches
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