Carni

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.

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.

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.

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.

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.

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.

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.

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.

Trimmed Silverside (PAD) of Adult Beef | Professional, Lean, and Versatile CutThe squared PAD silverside of adult beef is a refined, ready-to-use cut designed for butcher shops, restaurants, and professional kitchens. Obtained from the inner part of the hind thigh, the silverside is known for its tenderness, leanness, and versatility.The squared PAD (ready for deboning) format ensures uniform sizing and easy processing for slicing into thin steaks, escalopes, roulades, or roasts. The professional trimming minimizes waste, making this version ideal for efficient management in the kitchen or at the butcher counter.The meat comes from selected adult cattle with a compact, flavorful, and naturally tender muscle structure. It is the right choice for those looking for a ready-to-use, safe, and consistently high-quality product, suitable for fast yet high-level cooking.