Offal cuts
- Beef cuts, Offal cuts, Premium Line – Ruka Beef
BEEF FLANK DIAPHRAGM / FLAP STEAK / MATAMBRE
Long-fiber diaphragm muscle – Rich flavor and high yield for food service and steakhouses
The Ruka Beef Diaframma is an anatomical cut derived from the diaphragmatic muscle of adult beef, part of the internal thoracic region (musculus costophrenicus). Known for its long fibers, pronounced marbling, and deep beefy flavor, it is particularly valued in grilled cuisine, ethnic preparations (asado, fajitas, yakiniku), and gourmet butchery.Selected from cattle belonging to the Ruka Beef Selection, handpicked by the master, this cut guarantees exceptional sensory quality, tender texture after a short marination, and optimal performance in high-temperature direct cooking.
The Ruka Beef Diaframma is an anatomical cut derived from the diaphragmatic muscle of adult beef, part of the internal thoracic region (musculus costophrenicus). Known for its long fibers, pronounced marbling, and deep beefy flavor, it is particularly valued in grilled cuisine, ethnic preparations (asado, fajitas, yakiniku), and gourmet butchery.Selected from cattle belonging to the Ruka Beef Selection, handpicked by the master, this cut guarantees exceptional sensory quality, tender texture after a short marination, and optimal performance in high-temperature direct cooking.
- Beef cuts, Offal cuts
The Beef Skirt, also known as Hanging Tender, is an anatomical cut obtained from the internal thoracic diaphragm muscle (musculus costophrenicus). It consists of long, thin fibers with moderate marbling and a tender, flavorful texture, making it ideal for quick-cooking preparations such as grilling or pan-searing.It is a technical cut, increasingly in demand in professional food service for its yield, cost-effectiveness, and aromatic intensity. Widely used in international cuisines (fajitas, asado, yakiniku, stir-fry), it is also featured in specialty butcher shops and steakhouse restaurants.
- Beef cuts, Offal cuts
Bold Flavor and Distinct Texture – Ideal for BBQ, Steakhouses, and Tex-Mex Cuisine
The Thin Skirt, also known by its English term Flap Steak, is a technical cut derived from the lower abdominal muscle of adult beef, adjacent to the flank (obliquus abdominis externus). It is distinguished by its long, visible grain, high juiciness, and deep meaty flavor, which are especially enhanced by high-temperature direct cooking.This meat, highly appreciated in Argentine, American, and Asian cuisines, is perfectly suited for:charcoal grilling,short marinades,street food recipes such as tacos, fajitas, stir-fry, and skewers
- Beef cuts, Cuts, Offal cuts
Cod. 110042
Adult Beef TongueAdult beef tongue is a prized cut in Italian culinary tradition, valued for its tender texture and rich, full flavor.
A cut ideal for dishes such as bollito misto, warm salads, or gourmet preparations, the tongue is processed fresh, carefully cleaned, and vacuum-packed to ensure maximum freshness.Preparation Tips
Boiled: Cook slowly for 2–3 hours with aromatic herbs (bay leaf, celery, carrot), then let it cool in its broth.Cold Sliced: Excellent for rustic appetizers or summer dishes, served with green sauce (salsa verde) or extra virgin olive oil with lemon.Gourmet Use: It can be grilled, glazed, or used in high-end gourmet sandwiches.
- Beef cuts, Cuts, Offal cuts
The oxtail from adult beef is an anatomical cut obtained from the terminal portion of the animal’s vertebral column.
It is a highly connective product, composed mainly of bone, cartilage, and muscle tissue, particularly suitable for long, slow, low-temperature cooking.Thanks to its natural content of collagen and gelatin, beef oxtail is widely used in the preparation of rich broths, stews, soups, and traditional dishes such as coda alla vaccinara.The product is available whole or sectioned, vacuum-packed, fresh or frozen (-18°C), according to the needs of food service, large-scale distribution, or food processing.The meat comes from adult cattle slaughtered in compliance with EU regulations, fully traceable throughout the supply chain. Processing is carried out in accordance with HACCP hygiene and safety standards.Ideal for professional use in the restaurant, gastronomy, or industrial sectors.
Available with customized labeling, ready for sale or direct use in the kitchen.
It is a highly connective product, composed mainly of bone, cartilage, and muscle tissue, particularly suitable for long, slow, low-temperature cooking.Thanks to its natural content of collagen and gelatin, beef oxtail is widely used in the preparation of rich broths, stews, soups, and traditional dishes such as coda alla vaccinara.The product is available whole or sectioned, vacuum-packed, fresh or frozen (-18°C), according to the needs of food service, large-scale distribution, or food processing.The meat comes from adult cattle slaughtered in compliance with EU regulations, fully traceable throughout the supply chain. Processing is carried out in accordance with HACCP hygiene and safety standards.Ideal for professional use in the restaurant, gastronomy, or industrial sectors.
Available with customized labeling, ready for sale or direct use in the kitchen.
- Beef cuts, Offal cuts
The trimmed PAD beef topside from adult cattle is the ideal choice for those seeking a lean, high-quality hindquarter cut—perfectly trimmed, cleaned, and ready for immediate use in butchery, food service, and meat processing.
Centro Carne selects only certified adult cattle, processed in controlled environments with full traceability and refrigerated logistics, ensuring consistent quality and food safety.
Centro Carne selects only certified adult cattle, processed in controlled environments with full traceability and refrigerated logistics, ensuring consistent quality and food safety.
- Beef cuts, Offal cuts
The cheek from adult beef is a premium second-category anatomical cut obtained from the jaw muscles of the animal, specifically from the musculus masseter. It is a relatively small cut but very rich in connective tissue, with natural marbling that, during slow cooking, turns into a soft, flavorful gelatin.Beef cheek is now highly appreciated in gourmet cuisine for its deep flavor, excellent cooking stability, and the transformation of its fibers, which become soft and enveloping when properly prepared.
