Nicaragua · Manufacturer and processor64 products
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It is a juicy and flavorful cut of meat that comes from the shoulder region of the animal. This section, located near the chuck, offers a unique combination of marbled meat and bone, giving it a rich and tender texture.
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It comes from the front part of the cow and has a high fat content, which gives it its distinctive flavor, perfect for all special occasions.
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Also known as tenderloin, it is one of the most prized cuts of meat for its exceptional tenderness and flavor. It comes from the leanest and most tender part of the animal, located in the rear near the spine. This cut is characterized by…
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It is one of the most tender and prized cuts of meat, coming from the lumbar area, located between the lower ribs and the spine. Known for its tenderness, it contains a total of 25 grams of total fat and 85 mg of cholesterol.
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A beef cut found in the lower part of the flank, known for its tender and juicy texture. It tends to be slightly fibrous, which contributes to its unique texture, making it ideal for all types of marinades due to its excellent absorption…
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Known as “beef sirloin tip,” this cut comes from the lower part of the sirloin. It is characterized by being lean and tender, making it a popular choice for grilling or cooking over coals, as it can be sliced into juicy steaks.
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It is a beef cut that comes from the lower part of the loin, specifically from the “tri-tip” or “bottom sirloin,” which has been stripped of its outer layer. It offers a tender texture, juiciness, and an excellent ability to remain tender…
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It is a cut of meat known for its fibrous texture, coming from the muscular part of the flank, located in the cow’s abdominal region. It is typically cut into thin strips before cooking, making it ideal for grilling or cooking over embers.
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It is a lean and tender beef cut that comes from the inner part of the cow’s hind leg. It is located beneath the Inside Round, making it smaller but, in turn, more tender.
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It is a beef cut that comes from the center of the cow’s hind leg. This is a lean cut of meat, with a fat content of less than 5%.
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Its difference from the Lean Eye of Round lies in its fat content; this cut tends to be drier and leaner.
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It is sourced from the cow’s front leg. The muscle in this area is highly exercised, which makes the surrounding meat tough, lean, and low in fat. Since this area contains a lot of cartilage and membrane, it requires slow cooking in liquid…
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It is a cut of meat that includes the portion of the cow’s hind leg, known for its intense flavor and firm, meaty texture. It has a higher proportion of connective tissue and collagen compared to other cuts.
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It is a tender muscle with a grainy texture and an elliptical shape, approximately 7 inches long (180 cm).
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A Porterhouse steak is a large, thick cut (over 1.25 inches) known for combining two steaks: the tenderloin and the strip steak. It is also one of the most tender cuts of beef due to its minimal muscle usage.
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Formed by the intercostal muscles, this cut is taken from between the rear ribs. Due to its proximity to the bones, the meat is juicy and full of flavor, with approximately 20-25 grams of fat per 100 grams
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With an impressive presentation, this cut features a ribeye bone of at least 6-8 inches long. The extended bone not only enhances its visual appeal but also adds extra flavor from the bone marrow within. It is renowned for its…
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Known for its succulent tenderness and rich flavor, this cut benefits from the perfect balance of muscle and intramuscular fat. It is highly versatile and can be grilled, slow-roasted, braised, or used in the preparation of delicious soups…
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It is smooth, rounded, and somewhat rectangular in shape, with a thin membrane or skin covering. It is a good source of protein, iron, vitamin A, vitamin B12, folic acid, copper, and zinc.
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Honeycomb tripe comes from the reticulum, or the second stomach of the cow. It gets its name from its distinctive honeycomb-like appearance, created by numerous ridges that separate a network of cells within the reticulum.
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It is a tongue with the U-shaped hyoid bones removed, along with all glands, the root, and the lower sheet meat. It is also high in fat, contributing up to 72% of its caloric content
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It is a type of beef tripe sourced from the third stomach and is commonly used in soups, stews, and stir-fries due to its unique texture.
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It is a glandular organ located in the upper chest of the veal, just behind the sternum. It has a creamy, tender texture, a mildly sweet flavor, and a low fat content
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It is a popular cut in Spanish cuisine, long and narrow, located between the ribs and the spine. We recommend seasoning it well with salt and pepper and letting it rest for five minutes before serving to enhance its flavor.
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Veal kidney has a tender yet slightly firm texture and is highly regarded in gastronomy as a flavorful and nutritious delicacy.
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It is sourced from the front or hind legs of a pig and is known for its gelatinous texture and distinctive flavor. The meat is found in and around the leg bones and is rich in collagen
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A cut of meat that combines the best of both worlds: the steak and the tenderloin, offering an incomparable flavor and texture experience, resulting in a tender and flavorful piece.
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It is a lean and fibrous beef cut that comes from the outer part of the cow’s diaphragm. This cut is lean and requires only a quick cooking process to be ready.
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It is a beef cut obtained from the rear of the cow, specifically from the upper sirloin region. The top layer of the sirloin, which is fat, has been removed, leaving a cut known for its flavor and texture.
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A beef cut found in the shoulder of the cow, containing 25 grams of protein and 12 grams of total fat per 100 grams. Perfect for grilling or pan-searing.
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It is a beef cut that comes from the front of the chest, just below the chuck. It is characterized by being lean with low fat content but contains a good amount of connective tissue, which gives it a tender and juicy texture after cooking.
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It is a versatile cut that comes from the neck of the cow. It is characterized by being lean with an intense flavor and has a slightly tough texture, but it is very flavorful and rich in nutrients.
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This cut is characterized by its robust flavor and juicy texture. It is slightly more fibrous than other cuts, making it ideal for slow cooking in stews, braises, or soups, allowing the juices and flavors to concentrate.
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50% of the weight of this product comes from a combination of boneless primary or sub-primary cuts from round, loin, ribs, or square pieces
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Beef, PROCESSED MEATS.
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Beef, PROCESSED MEATS.
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This cut is located near the chest and front section, known for its firm texture and lean meat, but also for the presence of intramuscular fat that adds juiciness and flavor. Since it’s a lean cut with dense connective tissue, it’s…
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It is a versatile cut that comes from the neck of the cow. It is characterized by being lean with an intense flavor and has a slightly tough texture, but it is very flavorful and rich in nutrients.
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This cut is known for being one of the tenderest from the beef carcass, as it comes from the lower back of the animal. Its lean and tender meat makes it a highly valued option for its delicate texture, perfect for those seeking a culinary…
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It is located in the lower part of the cow’s front or hind legs. While its size may vary, it tends to be larger and meatier compared to other cuts due to the presence of the bone, providing a unique flavor.
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It is a cut obtained from the lumbar region of the cow, featuring two pieces of meat in one, offering a combination of flavors. Known for its tenderness, it combines lean meat in the filet (loin) and juicier meat in the sirloin, weighing…
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It is a classic cut of meat that combines two popular cuts in one: the tenderloin (filet mignon) and the loin (New York Strip), separated by a distinctive T-shaped bone that gives it its name. This cut is known for its generous size,…
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Known for its fibrous texture and bold flavor, this cut of beef is located in the abdominal area of the cow, specifically in the lower abdomen near the lower ribs. Due to its moderate intramuscular fat content, it offers a rich and robust…
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It is a cut of meat that comes from the chest and lower abdomen region of the cow. It has a distinctive flavor and is valued for its richness in fat, with a total of 84 calories, known for its versatility in the kitchen.
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This cut comes from a part of the cow’s rear leg. It is lean and tender, with less marbling fat inside.
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This cut of beef comes from the cow’s rear thigh. It is a large, round muscle weighing between 12 and 16 pounds, with a texture and fibrousness ideal for slow-cooked recipes.
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It is located on the upper rear leg of the cow, specifically in the sirloin (loin) and the top of the roast area. The texture is tender and juicy, containing an adequate amount of intramuscular fat, which makes it more tender.
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It comes from the upper rear leg of the cow, just behind the rib. This section is located between the loin and the hindquarter, known for its tender and smooth texture.
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With a lean yet well-marbled profile, the Strip Loin 1×1 is perfect for grilling or pan-searing. The intramuscular fat infiltration creates exceptional juiciness, while its soft and delicate texture adds to its appeal.
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Considered one of the most popular cuts in the world, it is a lean beef cut sourced from the rear, just behind the ribs. With a moderate amount of fat, it is known for its intense beef flavor and firm, juicy texture.
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It consists of portions from the muscles immediately below and above the shoulder blade and the related cartilage of the primal rib. The lean surfaces should be virtually free of fat. All bones and cartilages are excluded to ensure the…
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It comes from the upper loin of the cow, and is a tender and juicy cut with a high intramuscular fat content, which gives it an intense flavor. It is relatively small, with an average weight of 1 to 2 pounds.
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This cut is obtained from the upper ribs of the animal, specifically from the ribeye steak. It is characterized by its marbling of intramuscular fat, which provides exceptional juiciness and flavor during cooking.
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It is a lean and flavorful cut located at the front of the animal, specifically in the chest area. This meat is characterized by its tender texture and distinctive flavor.
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It is generally identified by the large muscle system located above and towards the back of the elbow joint, and downward and backward from the scapula crest to the sixth rib. It provides 2.7 milligrams of iron per 85 grams.
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It consists of the supraspinatus muscle located dorsal to the medial ridge of the scapula bone, and is found in the shoulder region of the animal, specifically in the chuck or shoulder blade area. A 3-ounce portion of chuck tender provides…
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Also known as “Aguja” in Spanish, it is a beef cut that comes from the front section, between the ribs and the spine. It is a large, bone-less cut with a strong flavor and slightly tough texture. To fully enjoy its flavor, it is…
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Beef, BEEF OFFAL/VARIETY MEATS. KIDNEY
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Beef, BEEF OFFAL/VARIETY MEATS. PADDYWACK – BACKSTRAP
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Beef, BEEF OFFAL/VARIETY MEATS. TOUNGUE – SWISS CUT
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Beef, BEEF OFFAL/VARIETY MEATS. HONEYCOMB TRIPE
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Beef, BEEF OFFAL/VARIETY MEATS. LIVER
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Beef, PROCESSED MEATS. GROUND BEEF SUPER
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Beef, BEEF OFFAL/VARIETY MEATS. Heart
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