Loin cuts
- 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, Loin cuts, Premium Line – Ruka Beef
Ruka Beef 8-Rib Loin – The excellence of selected adult beef, ready for your gourmet grillThe Ruka Beef Selection Loin is an exclusive selection of adult beef loins, carefully chosen by Luca Nardinocchi, an expert with over 30 years of experience in meat selection, known as “Il Maestro.”
This selection is the result of his meticulous evaluation of fat distribution and marbling — essential characteristics to ensure flavor and juiciness in every cut.Thanks to the superior quality of the raw material and rigorous selection, the Ruka Beef loin offers a perfect balance between lean meat and fat — ideal for grilling or barbecuing.Ideal for high-quality grills and steaks, preserving the meat’s natural flavor and tendernessSuitable for traditional or griddle cooking, where the marbling reveals all its valuePerfect for those seeking a cut selected with expertise and attention to detail
This selection is the result of his meticulous evaluation of fat distribution and marbling — essential characteristics to ensure flavor and juiciness in every cut.Thanks to the superior quality of the raw material and rigorous selection, the Ruka Beef loin offers a perfect balance between lean meat and fat — ideal for grilling or barbecuing.Ideal for high-quality grills and steaks, preserving the meat’s natural flavor and tendernessSuitable for traditional or griddle cooking, where the marbling reveals all its valuePerfect for those seeking a cut selected with expertise and attention to detail
- Beef cuts, Cuts, Loin cuts
Beef Tomahawk – Premium Bone-In Cut for Grill and BBQThe Tomahawk is a prized beef cut obtained from the rib section with its long, clean bone, resembling a Native American war axe — from which it takes its name. It is a bone-in rib steak with generous marbling that ensures intense flavor, juiciness, and exceptional tenderness.Ideal for impressive grills, barbecue cooking, or pan-searing with an oven finish, the Tomahawk is a showpiece cut designed for true meat lovers and gourmet dining.
- Beef cuts, Cuts, Loin cuts
🥩 Topside cap of roast beef – Adult Beef
The ideal cut for roasts, roast beef, and pink-centered cooking. The Roast Beef Cap is a prized anatomical cut taken from the front section of the adult beef loin, adjacent to the topside and silverside. It is distinguished by its regular grain, low connective tissue content, and natural tenderness — qualities that make it perfect for classic roast beef, rare roasts, sliced steaks, or low-temperature cooking.
- Beef cuts, Cuts, Loin cuts
Beef Tenderloin Tip (Adult Beef) – Tender and Flavorful Cut for Tagliata and TartareThe Beef Tenderloin Tip of Adult Beef is the initial part of the tenderloin, located closest to the rib section. It is a soft, juicy, and flavorful cut with pronounced marbling, making it perfect for gourmet recipes as well as for more everyday culinary uses.Although less uniform than the tenderloin center, the tip retains all the tenderness typical of this prized cut, making it ideal for sliced beef, strips, escalopes, or for preparing tartare and hand-cut dishes.
- Beef cuts, Cuts, Loin cuts
Tenderloin, a noble and premium cut obtained from the posterior section of the loin.
Depending on the type of animal—heifer or young bull—and its origin, it can vary in size.
The tenderloin from adult cattle is synonymous with refinement and uncompromising quality. It is the essential cut wherever maximum tenderness, perfect cooking performance, and a clean yet deep flavor are required.Perfect for haute cuisine dishes, but also for butchers who want to offer premium cuts on request, the tenderloin is the very heart of beef.
- Beef cuts, Cuts, Loin cuts
Maximum versatility for quick cooking, steakhouse menus, and HORECA processing
The adult beef Cuberoll is a premium anatomical cut obtained from the dorsal part of the animal, corresponding to the central section of the loin (Longissimus dorsi), located between the neck and the sirloin, boneless and partially trimmed.
Characterized by balanced marbling and good fat coverage, it offers exceptional juiciness, tenderness, and an intense flavor—perfect for steaks, grilled cuts, roasts, roast beef, premium food service portions, and gourmet preparations.
Characterized by balanced marbling and good fat coverage, it offers exceptional juiciness, tenderness, and an intense flavor—perfect for steaks, grilled cuts, roasts, roast beef, premium food service portions, and gourmet preparations.
- Beef cuts, Cuts, Loin cuts
The Boneless Entrecôte (S/C – without cap) is a premium central cut obtained from the boneless loin of adult beef, free from surface fat and without the dorsal cover.
It appears as a refined, cylindrical-section cut, with high marbling, natural tenderness, and excellent slicing yield.Thanks to its versatility and its delicate yet persistent flavor profile, the Boneless Entrecôte is particularly suitable for:premium food service and steakhousesportioning into medallions, sliced steaks, steaks, or roast beefcooked preparations on the grill, at low temperature, or sous-vide
It appears as a refined, cylindrical-section cut, with high marbling, natural tenderness, and excellent slicing yield.Thanks to its versatility and its delicate yet persistent flavor profile, the Boneless Entrecôte is particularly suitable for:premium food service and steakhousesportioning into medallions, sliced steaks, steaks, or roast beefcooked preparations on the grill, at low temperature, or sous-vide
- Beef cuts, Cuts, Loin cuts
Beef Chuck Roll with Fat Cap (Adult Beef) – Cut for Braised, Stewed, and Boiled DishesThe Beef Log from Adult Cattle with Cover is an anatomical cut obtained from the fore part of the cattle’s hind leg, consisting of the main muscle of the hind shank with its natural connective tissue covering. This compact, fiber-rich cut is valued for its versatility and robust flavor.The natural cover adds structure and flavor, making it perfect for braised dishes, boiled meats, stews, and slow cooking methods that enhance the richness of its collagen, yielding tender and flavorful meat.
- Beef cuts, Cuts, Loin cuts
Cod. 110302
The bone-in striploin of adult beef is one of the most appreciated cuts among red meat lovers. Obtained from the loin section of the animal, this bone-in cut retains a juicy texture and an intense flavor, further enhanced by the natural aging process.Perfect for thick grilled steaks or barbecue cooking, the bone-in striploin is ideal for those seeking high-quality meat and an authentic tasting experience. The well-distributed fat ensures tenderness and aroma in every bite.Selected from responsibly raised adult cattle, this cut is a symbol of craftsmanship, tradition, and flavor. Try it for a special dinner or a barbecue with friends—the result is always outstanding.
