MAP Beef Portions

Selected beef slices from the Marchigiana breed are obtained exclusively from forequarter cuts, sectioned raw and processed to a thin, uniform thickness. The Marchigiana breed, certified under the PGI “Vitellone Bianco dell’Appennino Centrale” specification, is renowned for the natural tenderness of its meat, its bright red color, and its compact, long-fibered structure. These slices are ideal for quick and light preparations such as scallops, pizzaiola, pan-seared slices, roulades, and stuffed rollés. The Marchigiana ATM beef slices are designed for those who want to bring certified quality, simplicity, and tradition to the table—without giving up the convenience of a ready-to-use product. Each slice tells the story of an Italian native breed, raised with respect for animal welfare and short supply chain principles, offering a clean, tender cut with high gastronomic value.

Obtained from selected forequarter and hindquarter cuts – Ready to cook – Ideal for stews, braised dishes, and sauces Adult beef chunks are made from a selection of lean cuts, processed cold and cut into uniform pieces weighing between 30 and 50 grams. Each cube is free from visible sinew, cartilage, or excess fat, ensuring even cooking and excellent culinary performance. The cut is selected to provide texture and structure after moist-heat cooking, resulting in tender yet firm meat—ideal for:
classic stews, portioned braised dishes, and meat-based sauces. Adult beef chunks are the heart of traditional Italian slow-cooked cuisine. Carefully cut and ready to use, they represent a high-quality technical product designed to ensure consistency, flavor, and convenience. An ideal solution for modern gastronomy, seeking consistent quality and reduced preparation times.

From premium hindquarter cuts – Raw processed – Ideal for raw or marinated consumption The Marchigiana heifer carpaccio is made from prime hindquarter cuts of the heifer—such as topside, silverside, eye of round, or thick flank—selected for their lean structure, natural tenderness, and long-fibered texture. The meat is sliced raw to a thin, uniform thickness, ready for direct consumption—either marinated or seasoned raw, according to the recipe. The Marchigiana heifer, raised under the PGI “Vitellone Bianco dell’Appennino Centrale” certification standards, provides tender meat with a delicate yet persistent flavor—perfect for carpaccio with oil and lemon, thin salad slices, cold gourmet preparations, stuffed rollés, and finger foods. The Marchigiana heifer carpaccio is designed for those who work with excellent raw materials and seek a ready-to-use, safe, and refined product. Each slice expresses the identity of this native breed, featuring the delicate flavor and characteristic tenderness of young female beef, along with precise and uniform processing. Perfect for refrigerated display or as a ready-to-serve dish in just a few seconds.

The Marchigiana Scottona Tagliata is obtained from prime cuts of the hindquarter or loin of Marchigiana heifer beef, raised in accordance with the PGI “Vitellone Bianco dell’Appennino Centrale” production standards. It is a selected, tender, and flavorful meat, sourced from young, non-pregnant heifers, with fine, natural marbling that ensures juiciness and tenderness even when cooked to medium doneness. Processing involves thick cuts or portions (2–2.5 cm), trimmed and ready to slice after cooking — ideal for grilled or seared tagliata, gourmet main courses, quick-service or premium dining, and hot deli counter dishes. The Marchigiana Scottona Tagliata is designed for those who want to serve certified Italian beef — tender, natural, and free from additives or artifices. Each cut is carefully selected and designed to enhance simple yet refined cuisine, offering a ready-to-use product that preserves both local identity and gastronomic performance.

Obtained from lean hindquarter and forequarter cuts – Tender, uniform, and ideal for quick moist-heat cooking.Pizzaiola beef slices are obtained from anatomical cuts of the adult beef forequarter and hindquarter—such as thick flank, silverside, topside, and eye of round—characterized by lean, compact, long-fibered meat, ideal for quick moist-heat cooking typical of “pizzaiola,” or for pan-seared and sauced dishes.Each slice is hand-trimmed and cut to a controlled thickness, with careful attention to consistency and tenderness, ensuring yield, uniformity, and practicality in both professional and home kitchens.Pizzaiola beef slices in MAP packaging represent one of the most traditional preparations of Italian home cooking. Thanks to modified atmosphere packaging, they retain the natural color of the meat and ensure an excellent shelf life, making them ideal for refrigerated display, gastronomy, and professional kitchens.All it takes is a pan, a drizzle of olive oil, and a few tomatoes to bring flavor, simplicity, and tradition to the table.

Front neck cut – Marbled, flavorful meat, pre-sliced – Ideal for slow and moist cooking methodsBeef chuck slices from adult cattle come from the portioning of the whole chuck, a cut located in the forequarter of the animal, between the neck and the shoulder. It is composed of several muscle bands with natural collagen and fat marbling that melt during slow cooking, imparting tenderness and a full, rich flavor.The thick, even slicing allows for uniform cooking and makes this cut ideal for boiled meats, stews, braised dishes, sauced preparations, and hearty ragouts. Perfect for professional kitchens and gastronomy, the slices are packaged in Maxi MAP format, ideal for large-scale use.

Adult beef slices are obtained from a selection of lean forequarter cuts, specifically from the shoulder (chuck tender, thick shoulder), clod, fore shank, and eye of shoulder. These cuts are carefully trimmed, stripped of external connective tissue, and thinly sliced raw into uniform portions, preserving the fibrous and flavorful texture typical of the forequarter. The slices are tasty and ideal for pan-seared dishes, tomato-based sauces, pizzaiola-style preparations, or gratin recipes, offering excellent culinary performance and a competitive price point.

The Maxi MAP ground beef from adult cattle is made exclusively from lean, well-trimmed forequarter and hindquarter cuts, carefully cleaned of sinew, connective tissue, and excess fat. It is processed with a medium grind (3–4 mm) to ensure a homogeneous texture, perfect for both traditional and gourmet preparations. Designed for food service and artisanal processing, it comes in a Maxi MAP format with variable weight from 1 to 2 kg, ideal for large-scale preparations such as meatballs, hamburgers, classic or white ragù, fresh pasta fillings, and ready-made sauces for gastronomy. The Maxi MAP ground beef is the ideal base for professional cooking: consistent, safe, and ready to use. A technical choice for food laboratories, collective catering, and large-scale retail seeking quality, quantity, and convenience in a single package.

Obtained from lean hindquarter cuts – Tender, uniform, and ideal for quick moist-heat cooking.

Pizzaiola beef slices are obtained from anatomical cuts of the adult beef forequarter and hindquarter—such as thick flank, silverside, topside, and eye of round—characterized by lean, compact, long-fibered meat, ideal for quick moist-heat cooking typical of “pizzaiola,” or for pan-seared and sauced dishes. Each slice is hand-trimmed and cut to a controlled thickness, with great attention to uniformity and tenderness, ensuring high yield, consistency, and practicality in both professional and home kitchens.