Hindquarter cuts

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 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.

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 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.

The Ruka Beef girello (eye of round) is a hindquarter anatomical cut obtained from the lower inner portion of the adult beef thigh, corresponding to the musculus semitendinosus. It appears as a long, tapered, lean muscle with a compact texture and fine grain.
The Ruka Beef girello combines technical precision with gastronomic value. Lean, easy to portion, and perfect for food service professionals who seek consistent quality even in simple dishes, this muscle best represents the Ruka Beef philosophy: rigorous selection, artisanal care, and maximum cooking performance.It is the ideal cut for those seeking lightness and tenderness, with the guarantee of a controlled supply chain and a carefully selected, high-quality carcass.

The topside is an anatomical cut located on the inner side of the beef hind leg, between the silverside and the thick flank. It is a long, lean muscle, free of coarse connective tissue, with fine and compact fibers—ideal for short to medium cooking preparations. In the Ruka Beef line, the topside is carefully selected, featuring fine and evenly distributed marbling. It is a highly versatile cut, suitable for: – steaks – beef strips – scallops – roast beef – sliced steak (particularly from the central portion of the muscle).

The Noble Cut with Perfect Marbling
The Ruka Beef codone is our flagship product: a premium cut from adult beef, selected from the best aged meats (minimum 30 days), featuring balanced marbling and a generous dorsal fat cover. The result? An incredibly tender, juicy meat with a well-rounded flavor.

The campanello, also known as heel muscle, corresponds to the human calf and is composed of the Achilles tendon and the muscles covering the back of the tibia. Rich in connective tissue, it requires slow and prolonged cooking.