Forequarter cuts
- Beef cuts, Cuts, Forequarter cuts, Premium Line – Ruka Beef
The Ruka Beef Cappello del Prete is an anatomical cut obtained from the shoulder of adult beef. It is characterized by its triangular shape and the presence of a thin central vein of connective tissue, which makes it particularly suitable for slow-cooking preparations.Belonging to the second-category cuts, it consists of compact muscle rich in collagen — characteristics that ensure high cooking yield and a final result that is tender, juicy, and flavorful.The Ruka Beef product stands out for the selection of raw material sourced from well-developed adult cattle with a good degree of marbling.Ideal for preparing boiled meats, braised dishes, stews, and roasts, the cappello del prete is supplied fresh vacuum-packed or frozen, whole or portioned, to meet the needs of professional catering and food processing.Processing is carried out in EU-approved facilities, in compliance with European hygiene and sanitary regulations (HACCP), with the option of customized labeling.✅ Recommended technical specifications (for product sheet):
Anatomical cut: Cappello del Prete (part of the shoulder)Brand/origin: Ruka Beef –
- Beef cuts, Cuts, Forequarter cuts, Premium Line – Ruka Beef
One of the great classics of American BBQ—the undisputed king of the pit. It comes from the forequarter of the beef, specifically the brisket, or punta di petto. The cut consists of two distinct muscle groups separated by a thick layer of fat: the FLAT, the larger, thinner, and wider section, and the POINT, a thicker and more marbled portion that sits on top. It’s a tough cut of meat, but with slow cooking it becomes incredibly tender and flavorful, known for its signature bark—a dark, peppery crust formed during smoking. It requires seasoning at least three hours before cooking and the addition of smoking wood, typically cherry and oak. The Ruka Beef selection ensures excellent marbling, promoting a perfect, even cook and delivering a uniquely rich result.
- Beef cuts, Cuts, Forequarter cuts
The thick shoulder is an anatomical cut obtained from the forequarter of adult cattle, specifically from the upper portion of the shoulder, above the clod. It consists of compact musculature with fine and uniform fibers, minimal connective tissue, and excellent processing yield, making it suitable for both cooking and further processing.
The beef thick shoulder from adult cattle is a premium forequarter cut, valued for its versatility in cooking, low fat content, and excellent cooking performance.
Thanks to its tender texture and uniform grain, it is ideal for stews, tender roasts, scallops, or as a base for high-quality ground beef.
Centro Carne selects adult cattle with excellent conformation and controlled aging, offering a safe, consistent product suited to the needs of the professional market.
- Beef cuts, Cuts, Forequarter cuts
Chuck Tender of Adult Beef | Rich and Flavorful Cut for Braises and Boiled DishesThe chuck shoulder of adult beef is a forequarter cut that combines rich flavor and texture, thanks to its connective tissue and good marbling. It is obtained from the animal’s shoulder, a highly muscular area suitable for slow cooking, ideal for braised dishes, boiled meats, stews, and casseroles.During cooking, the collagen turns into gelatin, making the meat tender, juicy, and incredibly flavorful. It is a highly valued cut in traditional cuisine, especially in winter, for hearty soups and rich main courses.The chuck shoulder comes from selected adult cattle raised with respect for animal welfare, offering authentic, high-quality meat ideal for those who enjoy rich and hearty dishes.
- Beef cuts, Cuts, Forequarter cuts
The Squared Chuck is an anatomical portion of the adult beef neck, cut from its most regular and muscular section corresponding to the first thoracic vertebrae. It is called “squared” because the processing involves precise trimming on all four sides to obtain a compact, uniform piece without excess external connective tissue, making it more suitable for industrial or culinary portioning.It is composed of parallel muscle bundles crossed by collagen fibers and intramuscular fat, making it ideal for slow-cooking preparations such as:braised dishesboiled meatsstewsvacuum or low-temperature cooking preparationsCompared to the whole chuck, it is more ready for processing, with less waste and higher net yield.
- Beef cuts, Cuts, Forequarter cuts
The whole chuck is an anatomical cut located in the upper part of the beef neck, near the fourth and fifth cervical vertebrae, between the neck proper and the shoulder (known as “cappello del prete”). It consists of multiple muscle bundles (longitudinal and transverse) separated by connective tissue and intramuscular fat veins—key elements for excellent results in long cooking.It has a rich, elastic, and compact muscle structure with a good collagen content, which makes it perfect for recipes requiring long cooking times, low temperatures, and constant humidity, such as:traditional mixed boiled meatred wine braised dishesflavorful stewsbrown cooking stocksrustic fillings or coarse-ground meat
- Beef cuts, Cuts, Forequarter cuts
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.
- Beef cuts, Cuts, Forequarter cuts
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.
- Beef cuts, Cuts, Forequarter cuts
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 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.
- Beef cuts, Cuts, Forequarter cuts
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.