Carni

The trimmed PAD beef topside from adult cattle is a hindquarter anatomical cut belonging to the first commercial category, obtained from the inner portion of the animal’s thigh. It is supplied fully trimmed and cleaned, ready for use, without the thick flank or silverside, making it ideal for fast and precise processing in professional environments. A ready-to-use cut with no waste, ensuring excellent yield during processing.Ideal for scallops, thin slices, beef strips, roast beef, and carpaccio.Standardized processing, easy to portion or trim in the butcher’s shop.Excellent performance in gastronomy: quick cooking, tender meat, and a well-balanced flavor.

The topside is an anatomical cut obtained from the inner part of the adult beef hind leg, located between the silverside and the thick flank. It consists of a single muscle bundle (rectus femoris), characterized by lean, long, and fine fibers, with a compact texture and very little fat marbling.Adult beef topside is a lean, tender, and versatile cut, ideal for professionals in the food service, traditional butchery, and meat processing sectors. Taken from the innermost part of the thigh, it is perfect for scallops, thin slices, light steaks, and roast beef.

The Rump Cap, also known as Picanha in Brazilian tradition, is a premium cut taken from the final section of the adult beef loin, located between the sirloin and the round. It is distinguished by its characteristic layer of dorsal fat, which during cooking imparts tenderness, juiciness, and a rich, intense flavor to the meat.A highly valued cut for its tender fibers, balanced marbling, and versatility in cooking. Ideal for grilling, barbecuing, or oven roasting. It is also suitable for portioning into thick steaks (steak-style) or for slow, low-temperature cooking.

The “campanello,” also known as “pesce,” is an anatomical cut of adult beef located in the rear part of the thigh, near the rump. According to the Italian technical-mercantile classification, it belongs to the third-category cuts.Elongated in shape and compact in structure, it consists of semitendinous muscles and connective tissue with moderate fat marbling. The campanello is particularly suitable for slow-cooking methods such as boiled dishes, braised meats, stews, and casseroles, since during cooking the collagen transforms into gelatin, helping to make the dish flavorful and tender.The cut is supplied whole or sectioned, with or without the external connective layer, depending on the customer’s requirements.Produced from adult cattle born, raised, and slaughtered in accordance with EU regulations, with full traceability and processing carried out in EU-approved facilities under HACCP protocol.Available fresh vacuum-packed or frozen at -18°C, ideal for the HORECA sector, traditional butcheries, industrial processing, or retail sale.