Centro Carne
The brand that represents us, encapsulating who we are today and who we aspire to become. Our pay-off expresses our mission, which goes beyond profit, inspiring us every day to ensure quality and well-being in every aspect of our work.
All
Adult sheep/Lamb
Aged Cured Meats
Cooked
Cuts
Beef cuts
Belly cuts
Forequarter cuts
Hindquarter cuts
Loin cuts
Offal cuts
Premium Line – Ruka Beef
Pork cuts
Prepared and portioned
Burger
Frozen pack
Frozen Preparations
Minced cuts
MAP
MAP Beef Portions
MAP Pork Portions
Marinated
Sausages
Skin pack
Tartàre
- Beef cuts, Cuts, Loin cuts
Adult Beef Loin 8-Rib CutThe 8-rib loin is a noble, well-structured cut obtained from the dorsal part of the beef, comprising eight complete thoracic vertebrae with muscle and short rib bone. It is distinguished by its exceptional tenderness, balanced marbling, and intense, persistent aroma that fully develops during cooking.Cooking Tips:
The 8-rib loin lends itself to various cooking techniques, depending on the specific cut and degree of marbling:Grill or Charcoal (Florentine steak / Rib steak):
Let the meat reach room temperature for at least one hour before cooking.
Cook over high, live embers for 3–4 minutes per side, keeping the center rare (52–55°C internal temperature).
Season only at the end of cooking with coarse salt.
Perfect for breeds such as Scottona or Piemontese.Trimmed into Entrecôte / Roast Beef: Ideal for pan-searing or roasting at high temperature.
Sear the surface with clarified butter and aromatics (rosemary, unpeeled garlic), then finish in the oven at 180°C for 10–12 minutes. Let the meat rest before slicing to preserve juiciness.Aging and Dry Aging: The 8-rib loin reaches its peak after at least 21 days of aging.
With extended maturation (30–40 days) in a dry-aged chamber, it develops intense aromas of hazelnut, butter, and forest notes, making it ideal for gourmet dining.
Cook over high, live embers for 3–4 minutes per side, keeping the center rare (52–55°C internal temperature).
Season only at the end of cooking with coarse salt.
Perfect for breeds such as Scottona or Piemontese.Trimmed into Entrecôte / Roast Beef: Ideal for pan-searing or roasting at high temperature.
Sear the surface with clarified butter and aromatics (rosemary, unpeeled garlic), then finish in the oven at 180°C for 10–12 minutes. Let the meat rest before slicing to preserve juiciness.Aging and Dry Aging: The 8-rib loin reaches its peak after at least 21 days of aging.
With extended maturation (30–40 days) in a dry-aged chamber, it develops intense aromas of hazelnut, butter, and forest notes, making it ideal for gourmet dining.
- Beef cuts, Cuts, Hindquarter cuts
Topside cap – Adult Beef
A versatile, flavorful cut ideal for slow, hearty cooking
The Topside Cap is a forequarter cut from the hind section of adult beef, located above the topside and near the rump. It features coarse grain, firm muscle texture, and a moderate amount of connective tissue that softens during cooking, making the meat tasty and succulent.It is a highly appreciated cut for boiled meats, braised dishes, stews, pot roasts, and traditional preparations requiring high humidity or long cooking times.
The Topside Cap is a forequarter cut from the hind section of adult beef, located above the topside and near the rump. It features coarse grain, firm muscle texture, and a moderate amount of connective tissue that softens during cooking, making the meat tasty and succulent.It is a highly appreciated cut for boiled meats, braised dishes, stews, pot roasts, and traditional preparations requiring high humidity or long cooking times.
- Beef cuts, Cuts, Hindquarter cuts
Beef Shank (Hind Shank) of Adult Cattle – Collagen-Rich Cut for Braises and Boiled DishesThe shank of adult beef, also known as the shin, is a prized cut obtained from the lower part of the fore or hind legs of the animal. It is characterized by a high presence of connective tissue and natural collagen, which during slow cooking transforms into tender, juicy meat full of rich flavor.Perfect for braised dishes, boiled meats, ossobuco, or stews, the shank is one of the main protagonists of traditional Italian cuisine and winter comfort food, thanks to its rich texture and full-bodied flavor.
- Beef cuts, Cuts, Hindquarter cuts
The rear shank (posterior muscle) of adult beef is an anatomical cut taken from the lower part of the thigh, composed of long, dense fibers rich in connective tissue and collagen. During prolonged cooking, these elements break down into natural gelatin, creating a melt-in-the-mouth texture.
Compared to the front shank, it has firmer fibers and greater density, making it ideal for dishes that require structure and depth of flavor, such as mixed boiled meats, rich braises, hearty stews, meat reductions, and traditional fillings.
Compared to the front shank, it has firmer fibers and greater density, making it ideal for dishes that require structure and depth of flavor, such as mixed boiled meats, rich braises, hearty stews, meat reductions, and traditional fillings.
- Beef cuts, Cuts, Hindquarter cuts
Silverside of Adult Beef | Lean and Tender Cut for Slices and RoastsThe silverside of adult beef is a hind cut obtained from the inner part of the thigh. It is a lean, tender, and highly versatile section, particularly appreciated for the preparation of thin slices, roulades, escalopes, roasts, and beef strips.Thanks to its low connective tissue content, the silverside cooks quickly and maintains good tenderness, making it suitable for any type of cuisine—from everyday meals to more refined dishes.Ideal for those seeking a lean yet flavorful cut, it is also perfect for balanced diets and athletic nutrition. The meat comes from selected adult cattle raised sustainably, offering quality, safety, and authentic flavor.
- Beef cuts, Cuts, Hindquarter cuts
The Eye of Round, also known as Magatello, is a first-category hind cut obtained from the lower rear part of the adult beef leg, corresponding to the musculus semitendinosus. It is an elongated, cylindrical, compact, and very lean muscle with fine fibers and a regular structure, highly valued for its slicing yield and uniform presentation.The Eye of Round is among the most requested cuts for thin slices, lean roasts, and roast beef.
Thanks to its workability and excellent cooking performance, it is also widely used in ready meals and gastronomic processing.
Thanks to its workability and excellent cooking performance, it is also widely used in ready meals and gastronomic processing.
- Beef cuts, Cuts, Hindquarter cuts
The Piccione, also known as Spinacino, is a prized anatomical cut from the hindquarter of the beef, located between the silverside and the flank. It consists of a single thin, flat, triangular-shaped muscle featuring a natural cavity (pocket) inside.This structure makes it perfect for preparing:stuffed oven roastsbraised dishesfilled rouladesdeli-style rollsstuffed portioned pocketsThe tissue is tender and lean, with good elasticity and excellent resistance to tying and slow or steam cooking.
- Beef cuts, Cuts, Hindquarter cuts
Rump Cap of Adult Beef | Lean and Tender Cut for Roasts and SlicesThe rump of adult beef is a noble and versatile cut taken from the hindquarter of the animal, between the loin and the thigh. Characterized by a lean and compact structure, the rump stands out for its natural tenderness and a delicate yet well-defined flavor.It is ideal for various preparations: excellent sliced for pan-cooking, escalopes, sliced beef dishes, or oven roasts, and also suitable for grilling or use in carpaccio. Its tenderness makes it perfect for the whole family, even for those who prefer lighter cuts.Sourced from selected adult cattle, the rump combines nutritional quality (low fat, high protein content) and versatility in the kitchen, making it one of the most sought-after cuts both for home use and professional cooking.
- Beef cuts, Cuts, Hindquarter cuts
Cod. 120004
Adult Beef KnuckleThe adult beef knuckle is a premium cut taken from the hindquarter of the animal, known for its lean, tender meat and delicate flavor.
This cut, free from excessive fat and connective tissue, is perfect for roasting, steaks, and grilling preparations that enhance the meat’s natural tenderness and refined taste.The knuckle stands out for its versatility in the kitchen, making it suitable both for restaurants and for consumers who value quality and authenticity in their products.
This cut, free from excessive fat and connective tissue, is perfect for roasting, steaks, and grilling preparations that enhance the meat’s natural tenderness and refined taste.The knuckle stands out for its versatility in the kitchen, making it suitable both for restaurants and for consumers who value quality and authenticity in their products.
- Beef cuts, Cuts, Hindquarter cuts, Prepared and portioned, Tartàre
Premium Beef Pulp for Tartare
The Premium Beef Pulp for Tartare is a selection of lean adult beef, obtained exclusively from noble, clean cuts, and carefully processed to ensure tenderness, bright color, and microbiological safety. It is sourced from sections such as eye of round, topside, silverside, or knuckle, meticulously trimmed of sinew, connective tissue, and visible fat, and processed fresh on demand.
It is intended for raw consumption, ideal for:
Classic or gourmet tartares
Knife-cut battuta
Carpaccio
Ready-to-eat gourmet preparations
The Premium Beef Pulp for Tartare is a selection of lean adult beef, obtained exclusively from noble, clean cuts, and carefully processed to ensure tenderness, bright color, and microbiological safety. It is sourced from sections such as eye of round, topside, silverside, or knuckle, meticulously trimmed of sinew, connective tissue, and visible fat, and processed fresh on demand.
It is intended for raw consumption, ideal for:
Classic or gourmet tartares
Knife-cut battuta
Carpaccio
Ready-to-eat gourmet preparations