Carni

The beef shoulder clod is a forequarter cut from adult cattle, obtained from the outermost and superficial part of the shoulder, separated from the thick shoulder and the clod cap. It consists mainly of lean, compact musculature with visible yet tender fibers and minimal fat cover, making it suitable for both cooking and processing into ground or portioned products. The adult beef shoulder clod is an economical yet highly valuable cut from a gastronomic standpoint, ideal for those seeking yield, versatility, and ease of processing. Lean and with excellent cooking stability, it lends itself to numerous hot preparations and processed applications, both in gastronomy and butchery.

Brisket with Bone from Adult Beef | Rich Cut for Slow CookingThe bone-in brisket of adult beef is a flavorful, well-structured cut, ideal for boiled meats, braised dishes, and slow cooking. Obtained from the lower front section of the animal, this cut contains a good amount of fat and connective tissue, which melt during cooking to enhance the meat’s tenderness and flavor.The presence of the bone enhances the cooking juices, releasing collagen and mineral elements that add depth of flavor. The brisket is particularly suitable for traditional recipes, hearty soups, or low & slow BBQ preparations, such as the famous American-style brisket.Selected from Italian or European adult cattle, this meat guarantees excellent yield, full flavor, and maximum satisfaction on the palate, even after hours of cooking.

The front shank (anterior muscle) of adult beef is a cut taken from the lower part of the shoulder, composed of compact muscle fibers and abundant connective tissue. It has an elongated structure with visible collagen sections that, during slow cooking, transform into natural gelatin — giving the dish a melt-in-the-mouth texture and a deep, lingering flavor.
The front shank is one of those cuts that celebrate time-honored, traditional cooking. Through slow cooking, it transforms into a tender, flavorful, gelatin-rich dish — perfect for classic country recipes, Piedmont-style boiled meats, winter braises, and Sunday stews.It is also an excellent base for stuffings or handcrafted meat stocks and reductions.

The Shoulder Eye is a front anatomical cut obtained from the inner part of the adult beef shoulder, specifically from the musculus brachialis. It appears as an elongated, lean, and compact muscle with fine and even fibers, easy to process and highly appreciated for its yield and versatility in cooking.Thanks to its lean and homogeneous structure, the Shoulder Eye lends itself to multiple uses: it can be sliced, diced, or used whole for light roasts. Its leanness also makes it suitable for processing into high-quality minced meat.

Front Cut Rich in Flavor and Collagen, Ideal for Slow Cooking The Boneless Beef Crown is an anatomical cut derived from the front section of the rib area, with the rib arch removed, retaining the intercostal muscles and part of the diaphragm.
Rich in connective tissue and collagen fibers, it is particularly suitable for braising, stews, ragù, and stock reduction bases.Thanks to its composition, it ensures gradual tenderness during cooking, high flavor release, and excellent post-cooking yield.

Flavor-rich forequarter cuts, ideal for braised dishes, boiled meats, and traditional roasts Taken directly from the forequarter of adult beef, these classic cuts of Italian cuisine are the stars of slow-cooked and moist-heat preparations. We’re talking about flavorful, full-bodied, well-marbled meats that deliver their best when handled with care and cooked patiently.