Forequarter cuts

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.