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Premium Line – Ruka Beef
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- Beef cuts, Cuts, Hindquarter cuts, Premium Line – Ruka Beef
The campanello, also known as heel muscle, corresponds to the human calf and is composed of the Achilles tendon and the muscles covering the back of the tibia. Rich in connective tissue, it requires slow and prolonged cooking.
- Beef cuts, Cuts, Forequarter cuts, Premium Line – Ruka Beef
One of the great classics of American BBQ—the undisputed king of the pit. It comes from the forequarter of the beef, specifically the brisket, or punta di petto. The cut consists of two distinct muscle groups separated by a thick layer of fat: the FLAT, the larger, thinner, and wider section, and the POINT, a thicker and more marbled portion that sits on top. It’s a tough cut of meat, but with slow cooking it becomes incredibly tender and flavorful, known for its signature bark—a dark, peppery crust formed during smoking. It requires seasoning at least three hours before cooking and the addition of smoking wood, typically cherry and oak. The Ruka Beef selection ensures excellent marbling, promoting a perfect, even cook and delivering a uniquely rich result.
- Beef cuts, Cuts, Loin cuts, Premium Line – Ruka Beef
Ruka Beef 8-Rib Loin – The excellence of selected adult beef, ready for your gourmet grillThe Ruka Beef Selection Loin is an exclusive selection of adult beef loins, carefully chosen by Luca Nardinocchi, an expert with over 30 years of experience in meat selection, known as “Il Maestro.”
This selection is the result of his meticulous evaluation of fat distribution and marbling — essential characteristics to ensure flavor and juiciness in every cut.Thanks to the superior quality of the raw material and rigorous selection, the Ruka Beef loin offers a perfect balance between lean meat and fat — ideal for grilling or barbecuing.Ideal for high-quality grills and steaks, preserving the meat’s natural flavor and tendernessSuitable for traditional or griddle cooking, where the marbling reveals all its valuePerfect for those seeking a cut selected with expertise and attention to detail
This selection is the result of his meticulous evaluation of fat distribution and marbling — essential characteristics to ensure flavor and juiciness in every cut.Thanks to the superior quality of the raw material and rigorous selection, the Ruka Beef loin offers a perfect balance between lean meat and fat — ideal for grilling or barbecuing.Ideal for high-quality grills and steaks, preserving the meat’s natural flavor and tendernessSuitable for traditional or griddle cooking, where the marbling reveals all its valuePerfect for those seeking a cut selected with expertise and attention to detail
- Beef cuts, Belly cuts, Cuts, Premium Line – Ruka Beef
The bavetta di pancia has coarse, longitudinal muscle fibers but an outstanding flavor; when sliced against the grain, it becomes pleasantly tender. In the Anglo-Saxon world, it is known as flank steak. It is an ideal cut for barbecue.
The Ruka Beef selection adds an extra advantage through its fine marbling and the expert master’s choice of a premium-quality product.
- Beef cuts, Belly cuts, Cuts, Premium Line – Ruka Beef
The Asado, or rib strip, is cut from the belly ribs. The Ruka Beef selection identifies this product as a signature cut by the master, featuring a good degree of marbling.
- Cuts, Pork cuts
The Pork Rump Cap, also known as the Fondello, is an anatomical cut obtained from the caudal portion of the pig’s hind leg. It mainly includes the semimembranosus muscle, part of the biceps femoris, and adjacent tissues.
This cut is lean, compact, and uniform, with minimal fat marbling and excellent yield in processing and portioning.Thanks to its uniform and firm structure, it is particularly suitable for:whole-piece cooking (roasts, boiled dishes)portioning for scallops or rouladesprocessing into cooked or cured deli meats (base for deboned hams, cooked shoulders, and technical cold cuts).
This cut is lean, compact, and uniform, with minimal fat marbling and excellent yield in processing and portioning.Thanks to its uniform and firm structure, it is particularly suitable for:whole-piece cooking (roasts, boiled dishes)portioning for scallops or rouladesprocessing into cooked or cured deli meats (base for deboned hams, cooked shoulders, and technical cold cuts).
- Pork cuts
The fresh pork jowl is an anatomical cut obtained from the cheek and throat of the pig, including part of the musculus masseter, the neck, and the rind. It is characterized by its alternating layers of fat and lean meat, triangular shape, and soft, aromatic texture.
It is a cut rich in fine-quality fat, with evident marbling, used both fresh in cooking and as a base for curing and processing (e.g. cured guanciale, larding, sausages).
Fresh pork jowl is a cut that embodies the tradition of Italian cuisine and artisanal charcuterie. Rich in noble fat and muscular tissue, it is perfect for achieving savory flavor, softness, and aromatic depth—both in cooking and in curing.Centro Carne guarantees hand-trimmed fresh pork jowls with consistent sizing and certified origin, ready for any type of processing.
- Cuts, Pork cuts
Pork Snout – Traditional Italian Meat for Boiled Dishes and Classic RecipesThe Pork Snout is a traditional product of Italian gastronomy, obtained from the front parts of the pig’s snout and carefully processed to preserve its flavor and texture. Rich in collagen and full-bodied in taste, it is a key ingredient in many rustic dishes and typical Northern Italian preparations such as mixed boiled meats, cotechino, or zampone.Valued for its aromatic richness and the tenderness it develops after long cooking, the Pork Snout is ideal for hearty, rustic winter dishes full of flavor.Usage and Tips:
Cook slowly in water or flavored broth to achieve a tender texture. Perfect served with mashed potatoes, lentils, or sauerkraut. Suitable for mixed boiled meat dishes or as a main course during festive occasions. Also ideal for gourmet cuisine, in creative reinterpretations of traditional recipes.
Cook slowly in water or flavored broth to achieve a tender texture. Perfect served with mashed potatoes, lentils, or sauerkraut. Suitable for mixed boiled meat dishes or as a main course during festive occasions. Also ideal for gourmet cuisine, in creative reinterpretations of traditional recipes.
- Cuts, Pork cuts
Pork Lard – Premium Fat for Traditional Cooking and BakingPork lard is a noble fat obtained from the inner part of the pig’s abdomen, specifically from the purest section of fat, free from sinews. It is a traditional ingredient in Italian cuisine, highly appreciated for its soft texture and its ability to impart intense aromas and roundness to dishes.Used in pastry, baking, or for preserving cured meats (such as aged hams), lard is also ideal for browning, rustic frying, and traditional dishes from Central and Southern Italy.
- Cuts, Pork cuts
Pork liver is a first-grade fresh offal product obtained from healthy, carefully selected pigs, subjected to veterinary inspection in certified facilities. It is a meat rich in iron, B-group vitamins, and minerals, highly appreciated in cooking for its strong flavor and remarkable nutritional properties.Fresh pork liver is a fifth-quarter cut that is in high demand for its intense taste and high nutritional value. Supplied whole or in portions, it is ideal for culinary preparations and artisanal processing.