Premium Line – Ruka Beef
“RUKA” comes from the Japanese word for Luca, our expert meat selector. Born and raised in the world of meat, he brings not only expertise but above all passion and extensive experience. We chose a brand that represents a guarantee and has a clear identity. The signature embodies a commitment to responsibility and trust. We call him “The Master.”
- Beef cuts, Forequarter cuts, Premium Line – Ruka Beef
The Ruka Beef shoulder eye round is a premium forequarter anatomical cut obtained from the innermost section of the adult beef shoulder, corresponding to the musculus brachialis. This elongated, compact muscle features fine, uniform fibers with very low fat content, yet offers excellent cooking performance thanks to the natural marbling characteristic of the Ruka Beef selection.
The Ruka Beef shoulder eye round proves that even forequarter cuts can embody elegance and quality. Lean, naturally tender, with a balanced flavor and consistent cooking yield, it’s ideal for those seeking a reliable cut that’s ready for processing and perfect for quick or medium cooking methods.Thanks to the Ruka Beef selection, this muscle is enhanced for its technical and organoleptic profile, becoming a high-level choice for B2B professionals: restaurateurs, gastronomic laboratories, and butchers.
The Ruka Beef shoulder eye round proves that even forequarter cuts can embody elegance and quality. Lean, naturally tender, with a balanced flavor and consistent cooking yield, it’s ideal for those seeking a reliable cut that’s ready for processing and perfect for quick or medium cooking methods.Thanks to the Ruka Beef selection, this muscle is enhanced for its technical and organoleptic profile, becoming a high-level choice for B2B professionals: restaurateurs, gastronomic laboratories, and butchers.
- Beef cuts, Cuts, Hindquarter cuts, Premium Line – Ruka Beef
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 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.
- Beef cuts, Forequarter cuts, Premium Line – Ruka Beef
The Ruka Beef shank heel is a forequarter cut obtained from the distal part of the adult beef foreleg, comprising the terminal sections of the radius and ulna, surrounded by firm musculature rich in connective tissue.In the Ruka Beef line, this cut is selected exclusively from cattle with high conformation and visible marbling, ensuring superior cooking performance and excellent collagen gelatinization. It is the perfect cut for long-cooking preparations that bring out the meat’s depth of flavor and structure.
Rich in natural connective tissue and sourced from high-quality cattle, this forequarter cut becomes a true specialty in slow cooking, where collagen transforms into soft, flavorful gelatin and the meat achieves unmatched tenderness and aromatic intensity.
- Beef cuts, Forequarter cuts, Premium Line – Ruka Beef
It is not just a simple forequarter cut: the Ruka Beef shoulder clod comes from a careful selection of well-conformed, well-fed cattle, offering a tender, flavorful, and versatile product—perfect for modern food service, artisanal gastronomy, and butchers who value every part of the animal.
Thanks to fine marbling and controlled aging, even a so-called “secondary” cut becomes a premium-quality ingredient, ready to deliver its best in any preparation.
Thanks to fine marbling and controlled aging, even a so-called “secondary” cut becomes a premium-quality ingredient, ready to deliver its best in any preparation.
- Beef cuts, Forequarter cuts, Premium Line – Ruka Beef
The Ruka Beef thick shoulder represents the perfect balance between technical precision and organoleptic quality. Lean, compact, and naturally marbled, it is selected from carcasses with high muscular conformation, carefully processed and subjected to controlled aging.
Whether intended for tender braised dishes, flavorful stews, or premium burgers, this cut ensures consistent yield, taste, and tenderness—even in the simplest preparations.Ruka Beef is the Centro Carne line that enhances every cut—even forequarter ones—through strict selection criteria and meticulous supply chain control.
- Beef cuts, Cuts, Hindquarter cuts, Premium Line – Ruka Beef
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).
- 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, Forequarter cuts, Premium Line – Ruka Beef
Adult beef forequarter cut – High yield, rich in collagen, premium quality
The boneless Ruka Beef™ corona is a noble anatomical cut from the Premium selection of highly marbled adult cattle, raised according to strict quality standards. Obtained from the front section of the rib cage, deboned, it features intercostal musculature, part of the diaphragm, and connective tissues rich in collagen—ideal for slow-cooking preparations.Thanks to controlled aging and excellent cooking stability, this cut is perfect for gourmet braised dishes, rich ragù, sous-vide cooking, and high-end gastronomic preparations.
- Beef cuts, Cuts, Hindquarter cuts, Premium Line – Ruka Beef
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 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.
- 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 –