- Centro Carne
Knuckle or Heel Muscle – Adult Beef
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.
Same category products
- Beef cuts, Cuts, Loin cuts
Boneless Sirloin of Adult Beef | Noble Cut for Steaks and RoastsThe boneless striploin of adult beef is a noble and highly sought-after cut, obtained from the deboned loin. It is distinguished by its tender fiber, low fat content, and versatility in the kitchen. It is perfect for preparing juicy steaks, delicate roasts, sliced beef dishes, or even high-quality escalopes.Compared to the bone-in version, the boneless striploin allows for faster processing and less waste, making it ideal both for home consumption and for professional use in food service.Thanks to its compact and lean texture, the boneless striploin is an excellent choice for those seeking a premium cut, easy to cook and refined in flavor.
- Beef cuts, Cuts, Hindquarter cuts, Premium Line – Ruka Beef
The Ruka Beef Hind Shank is an anatomical cut from the hindquarter, corresponding to the distal section of the femur and knee, including the gastrocnemius muscle and other collagen-rich muscle bundles.
Compared to the front shank, it is larger, meatier, and more structured, ideal for slow cooking, where the connective tissue transforms into natural gelatin.
The Ruka Beef Hind Shank is a cut that requires time but rewards with depth of flavor, structure, and a velvety texture.
Rich in natural collagen, it becomes extremely tender after cooking, with gelatinization that enhances the dish.
Perfect for braised shank, oven roasting, boiling, or slow-cooked stews.Ideal for hearty dishes with high gastronomic yield, regional cuisines, and traditional dining.Excellent for ready-to-heat dishes, even in single-portion servings.
The Ruka Beef Hind Shank is a cut that requires time but rewards with depth of flavor, structure, and a velvety texture.
Rich in natural collagen, it becomes extremely tender after cooking, with gelatinization that enhances the dish.
Perfect for braised shank, oven roasting, boiling, or slow-cooked stews.Ideal for hearty dishes with high gastronomic yield, regional cuisines, and traditional dining.Excellent for ready-to-heat dishes, even in single-portion servings.
- Beef cuts, Cuts, Hindquarter cuts, Premium Line – Ruka Beef
The Ruka Beef Silverside is a first-category hind cut obtained from the outer and lower part of the thigh of adult beef, corresponding to the musculus biceps femoris. It is a lean, long, and compact cut with firm yet uniform fibers, highly appreciated for its versatility and excellent cooking performance, especially when well-selected and properly aged.
The Ruka Beef Silverside is the perfect cut for those seeking yield, practicality, and controlled tenderness.
Selected from premium carcasses, it is carefully processed to provide a lean, uniform, and easily portionable product, suitable for quick cooking, as well as for fresh or ready-to-eat dishes.
Ideal for sliced cuts, scaloppine, beef strips, roulades, and lean roast beef.
- Beef cuts, Cuts, Hindquarter cuts, Premium Line – Ruka Beef
The Ruka Beef Rump Cap is a first-category anatomical cut, taken from the rearmost section of the beef back, in continuity with the loin and above the knuckle. Anatomically, it includes the musculus gluteus medius — a robust, well-developed muscle with long but fine fibers, offering excellent texture and natural tenderness, especially in well-shaped carcasses.
The Ruka Beef Rump Cap is one of the most elegant and versatile cuts of the carcass. Lean yet naturally tender, with balanced marbling and optimal performance both raw and cooked, it is perfect for those who work with high-quality beef without compromise.It is the ideal cut for restaurateurs, butchers, and processors who seek consistent standards, uniformity, and full flavor — even in the simplest preparations. With Ruka Beef, even the rump cap becomes a mark of quality. Perfect for sliced cuts, roast beef, tagliata, light roasts, and high-quality lean ground beef.
The Ruka Beef Rump Cap is one of the most elegant and versatile cuts of the carcass. Lean yet naturally tender, with balanced marbling and optimal performance both raw and cooked, it is perfect for those who work with high-quality beef without compromise.It is the ideal cut for restaurateurs, butchers, and processors who seek consistent standards, uniformity, and full flavor — even in the simplest preparations. With Ruka Beef, even the rump cap becomes a mark of quality. Perfect for sliced cuts, roast beef, tagliata, light roasts, and high-quality lean ground beef.
- Beef cuts, Forequarter cuts, Premium Line – Ruka Beef
The ragno is a small anatomical cut taken from the inner part of the beef hip, near the pelvis, also known as “sopra-ischio” or, in some regions, “girellino.” Its name comes from the central vein of fat that resembles a spider’s legs. It is a lean cut with natural marbling, particularly tender and flavorful.
The Ruka Beef Ragno is a lesser-known but highly appreciated cut among connoisseurs — tender, juicy, and naturally marbled, making it perfect for grilling or pan-searing. It is the classic “hidden gem” of the carcass, carefully selected within the Ruka Beef line to ensure consistency, quality, and full-bodied flavor.It is the right choice for restaurateurs, delicatessens, and processors who work with substantial cuts but demand high quality standards.
The Ruka Beef Ragno is a lesser-known but highly appreciated cut among connoisseurs — tender, juicy, and naturally marbled, making it perfect for grilling or pan-searing. It is the classic “hidden gem” of the carcass, carefully selected within the Ruka Beef line to ensure consistency, quality, and full-bodied flavor.It is the right choice for restaurateurs, delicatessens, and processors who work with substantial cuts but demand high quality standards.
- Beef cuts, Forequarter cuts, Premium Line – Ruka Beef
The Ruka Beef “Reale Squared” is a boneless and trimmed front cut, taken from the cervical and anterior dorsal region of adult beef, corresponding to the longissimus cervicis muscle and part of the trapezius. In the “squared” variant, the cut is precisely processed, with excess portions removed and a uniform shape and thickness achieved, ensuring superior yield in portioning and cooking.
The Ruka Beef Reale Squared is the perfect solution for those seeking a front cut ready for processing, with a regular shape, easy portioning, and excellent cooking performance.
Thanks to its natural marbling and controlled aging, this cut stands out for its tenderness, juiciness, and deep flavor, making it a valuable choice for restaurateurs, delicatessens, and processors who prioritize both quality and functionality.
The Ruka Beef Reale Squared is the perfect solution for those seeking a front cut ready for processing, with a regular shape, easy portioning, and excellent cooking performance.
Thanks to its natural marbling and controlled aging, this cut stands out for its tenderness, juiciness, and deep flavor, making it a valuable choice for restaurateurs, delicatessens, and processors who prioritize both quality and functionality.
- Beef cuts, Premium Line – Ruka Beef
The ragno is a small anatomical cut taken from the inner part of the beef hip, near the pelvis, also known as “sopra-ischio” or, in some regions, “girellino.” Its name comes from the central vein of fat that resembles a spider’s legs. It is a lean cut with natural marbling, particularly tender and flavorful.
The Ruka Beef Ragno is a lesser-known but highly appreciated cut among connoisseurs — tender, juicy, and naturally marbled, making it perfect for grilling or pan-searing. It is the classic “hidden gem” of the carcass, carefully selected within the Ruka Beef line to ensure consistency, quality, and full-bodied flavor.
The Ruka Beef Ragno is a lesser-known but highly appreciated cut among connoisseurs — tender, juicy, and naturally marbled, making it perfect for grilling or pan-searing. It is the classic “hidden gem” of the carcass, carefully selected within the Ruka Beef line to ensure consistency, quality, and full-bodied flavor.
- Beef cuts, Forequarter cuts, Premium Line – Ruka Beef
Piccione (also known as “small under shoulder”) is a front anatomical cut, taken from the inner portion of the shoulder of adult beef, near the scapula.It consists of small, thin, and well-separated muscles with fine fibers and very low fat content.
The Ruka Beef Piccione is a small but valuable cut, designed for those seeking lean, tender meat ready for processing.
Selected from well-shaped carcasses, it stands out for its yield, uniformity, and ease of use, especially in quick cooking or modern preparations.It is a technical and smart cut, perfect for restaurateurs, delicatessens, and food laboratories looking to optimize costs and performance without sacrificing the quality guaranteed by Ruka Beef.
The Ruka Beef Piccione is a small but valuable cut, designed for those seeking lean, tender meat ready for processing.
Selected from well-shaped carcasses, it stands out for its yield, uniformity, and ease of use, especially in quick cooking or modern preparations.It is a technical and smart cut, perfect for restaurateurs, delicatessens, and food laboratories looking to optimize costs and performance without sacrificing the quality guaranteed by Ruka Beef.
- Beef cuts, Cuts, Hindquarter cuts, Premium Line – Ruka Beef
The Ruka Beef noce is a hindquarter anatomical cut from the adult bovine, obtained from the upper portion of the thigh, located between the fesa, sottofesa, and girello. It is composed primarily of the musculus vastus lateralis and intermedius, and is characterized by its compact shape, fine fibers, and natural leanness.
The Ruka Beef noce is a cut that combines lightness and high yield, designed for those who want tender, clean meat with great versatility. Thanks to the careful selection of carcasses, each piece ensures uniformity, ease of processing, and excellent flavor quality, even in simple, everyday preparations.
- Cuts, Forequarter cuts, Hindquarter cuts, Premium Line – Ruka Beef
The Ruka Beef Muscle is a front or hind cut obtained from the metapodial and intermuscular portions of adult beef, consisting mainly of the flexor and extensor muscles of the joints (e.g., digital extensor, gastrocnemius, etc.).In the Ruka Beef line, the muscle is selected from well-shaped carcasses with excellent structure and even marbling — ideal for ensuring uniform gelatinization and superior performance in slow cooking.
It is a collagen-rich cut, perfect for hearty, traditional, and flavorful dishes.
It is a collagen-rich cut, perfect for hearty, traditional, and flavorful dishes.
