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, Cuts, Hindquarter cuts, Premium Line – Ruka Beef
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.
- Beef cuts, Cuts, Forequarter cuts, Premium Line – Ruka Beef
One of the great classics of American BBQ—the undisputed king of the pit. It comes from the forequarter of the beef, specifically the brisket, or punta di petto. The cut consists of two distinct muscle groups separated by a thick layer of fat: the FLAT, the larger, thinner, and wider section, and the POINT, a thicker and more marbled portion that sits on top. It’s a tough cut of meat, but with slow cooking it becomes incredibly tender and flavorful, known for its signature bark—a dark, peppery crust formed during smoking. It requires seasoning at least three hours before cooking and the addition of smoking wood, typically cherry and oak. The Ruka Beef selection ensures excellent marbling, promoting a perfect, even cook and delivering a uniquely rich result.
- 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, Belly cuts, Cuts, Premium Line – Ruka Beef
The bavetta di pancia has coarse, longitudinal muscle fibers but an outstanding flavor; when sliced against the grain, it becomes pleasantly tender. In the Anglo-Saxon world, it is known as flank steak. It is an ideal cut for barbecue.
The Ruka Beef selection adds an extra advantage through its fine marbling and the expert master’s choice of a premium-quality product.
- Beef cuts, Belly cuts, Cuts, Premium Line – Ruka Beef
The Asado, or rib strip, is cut from the belly ribs. The Ruka Beef selection identifies this product as a signature cut by the master, featuring a good degree of marbling.