Forequarter cuts

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 “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.

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 Shoulder Hammer is a front cut of adult beef, taken from the lower and deeper portion of the shoulder, adjacent to the humerus and comprising the most substantial part of the triceps brachii muscle, rich in connective tissue.
The Ruka Beef Hammer is an authentic, rich, and generous cut, selected according to premium meat standards. With excellent cooking stability, an intense aroma, and a texture that transforms beautifully through slow cooking, it is ideal for traditional dishes elevated to a superior quality standard.

The Ruka Beef shoulder eye round is a premium forequarter anatomical cut obtained from the innermost section of the adult beef shoulder, corresponding to the musculus brachialis. This elongated, compact muscle features fine, uniform fibers with very low fat content, yet offers excellent cooking performance thanks to the natural marbling characteristic of the Ruka Beef selection.
The Ruka Beef shoulder eye round proves that even forequarter cuts can embody elegance and quality. Lean, naturally tender, with a balanced flavor and consistent cooking yield, it’s ideal for those seeking a reliable cut that’s ready for processing and perfect for quick or medium cooking methods.Thanks to the Ruka Beef selection, this muscle is enhanced for its technical and organoleptic profile, becoming a high-level choice for B2B professionals: restaurateurs, gastronomic laboratories, and butchers.

The Ruka Beef shank heel is a forequarter cut obtained from the distal part of the adult beef foreleg, comprising the terminal sections of the radius and ulna, surrounded by firm musculature rich in connective tissue.In the Ruka Beef line, this cut is selected exclusively from cattle with high conformation and visible marbling, ensuring superior cooking performance and excellent collagen gelatinization. It is the perfect cut for long-cooking preparations that bring out the meat’s depth of flavor and structure. Rich in natural connective tissue and sourced from high-quality cattle, this forequarter cut becomes a true specialty in slow cooking, where collagen transforms into soft, flavorful gelatin and the meat achieves unmatched tenderness and aromatic intensity.

It is not just a simple forequarter cut: the Ruka Beef shoulder clod comes from a careful selection of well-conformed, well-fed cattle, offering a tender, flavorful, and versatile product—perfect for modern food service, artisanal gastronomy, and butchers who value every part of the animal.

Thanks to fine marbling and controlled aging, even a so-called “secondary” cut becomes a premium-quality ingredient, ready to deliver its best in any preparation.

The Ruka Beef thick shoulder represents the perfect balance between technical precision and organoleptic quality. Lean, compact, and naturally marbled, it is selected from carcasses with high muscular conformation, carefully processed and subjected to controlled aging. Whether intended for tender braised dishes, flavorful stews, or premium burgers, this cut ensures consistent yield, taste, and tenderness—even in the simplest preparations.Ruka Beef is the Centro Carne line that enhances every cut—even forequarter ones—through strict selection criteria and meticulous supply chain control.

Adult beef forequarter cut – High yield, rich in collagen, premium quality The boneless Ruka Beef™ corona is a noble anatomical cut from the Premium selection of highly marbled adult cattle, raised according to strict quality standards. Obtained from the front section of the rib cage, deboned, it features intercostal musculature, part of the diaphragm, and connective tissues rich in collagen—ideal for slow-cooking preparations.Thanks to controlled aging and excellent cooking stability, this cut is perfect for gourmet braised dishes, rich ragù, sous-vide cooking, and high-end gastronomic preparations.