TASTY, HEALTHY

AND SAFE BEEFS

Uruguay has a long culture and tradition as a producer and exporter of beef and sheep meat. For centuries, Uruguay's rural producers have been applying careful and respectful practices in raising livestock in an environmentally sustainable way. Our meats are very tasty, but they are also the healthiest and safest to eat.

Among the main cuts are forequarters and hindquarters. The forequarter cuts have many variants, but basically they are: neck, chuck roll, spencer roll, shoulder clod, blade oyster, chuck tender, chuck cover, shin, brisket and rib plate.

PISTOLA

It is a bone-in cut from the hindquarter without Rib Plate and without
Thin Flank. The cuts that arise from it are:

Tenderloin
Top Sirloin
Striploin
Inside
Outisde
Knuckle
Tri-Tip
Heel Muscle
Shank

RUMP & LOIN

It is the product with the highest marketing value and includes the following cuts:

Tenderloin
Striploin
Top Sirloin

BUTT

This is the portion of the pistola cut without Top Sirloin, Tri-Tip and Shortloin (Striploin and Tenderloin). It is made up of the following cuts:

Inside
Outside Flat
Eye Round
Knuckle
Heel Muscle
Shank

MANTA

Its a single boneless piece, consisting of the whole Forequarter or Hindquarter or Pistola or Butt.

TRIMMINGS

Are the pieces of meat left over from the preparation of other cuts or from cutting up a Manta.

FANCY MEATS

Are those edible viscera, organs and meat that are not an integral part of the Carcase. Examples:

Tongue
Heart
Sweetbread
Tail
Brains
Liver
Tripe
Bible
Thick Skirt
Cheek Meat

SUBPRODUCTS

They are a range of products obtained during and after the slaughter process, which can be divided into primary and industrialised products. These include:

Leather
Hooves
Gallstones