The excellence of our products
Quality that takes shape
Our selection stems from our passion for quality and attention to every detail. All Centro Carne products are the result of a constant commitment to ensuring freshness, safety, and traceability, satisfying every culinary need.
All
Adult sheep/Lamb
Aged Cured Meats
Cooked
Cuts
Beef cuts
Belly cuts
Forequarter cuts
Hindquarter cuts
Loin cuts
Offal cuts
Premium Line – Ruka Beef
Pork cuts
Prepared and portioned
Burger
Frozen pack
Frozen Preparations
Minced cuts
MAP
MAP Beef Portions
MAP Pork Portions
Marinated
Sausages
Skin pack
Tartàre
- Beef cuts, Belly cuts, Cuts
🥩 Asado of Adult Beef – Tradition and Flavor on the Grill
The perfect cut for slow-fire enthusiasts
The Asado of adult beef is a traditional Argentine cut, now highly appreciated across Europe by chefs, expert grill masters, and meat lovers alike. It comes from the fore-rib section and consists of whole ribs with attached meat, featuring generous marbling and connective tissues that, with proper slow cooking, transform into irresistible tenderness.It is ideal for long, indirect grilling—over charcoal, on a barbecue, or in the oven—where the fat melts slowly, infusing the meat with its distinctive aroma, flavor, and juiciness.
The Asado of adult beef is a traditional Argentine cut, now highly appreciated across Europe by chefs, expert grill masters, and meat lovers alike. It comes from the fore-rib section and consists of whole ribs with attached meat, featuring generous marbling and connective tissues that, with proper slow cooking, transform into irresistible tenderness.It is ideal for long, indirect grilling—over charcoal, on a barbecue, or in the oven—where the fat melts slowly, infusing the meat with its distinctive aroma, flavor, and juiciness.
- Beef cuts, Cuts, Forequarter cuts
Flavor-rich forequarter cuts, ideal for braised dishes, boiled meats, and traditional roasts
Taken directly from the forequarter of adult beef, these classic cuts of Italian cuisine are the stars of slow-cooked and moist-heat preparations. We’re talking about flavorful, full-bodied, well-marbled meats that deliver their best when handled with care and cooked patiently.
- Beef cuts, Cuts, Forequarter cuts
Front Cut Rich in Flavor and Collagen, Ideal for Slow Cooking
The Boneless Beef Crown is an anatomical cut derived from the front section of the rib area, with the rib arch removed, retaining the intercostal muscles and part of the diaphragm.
Rich in connective tissue and collagen fibers, it is particularly suitable for braising, stews, ragù, and stock reduction bases.Thanks to its composition, it ensures gradual tenderness during cooking, high flavor release, and excellent post-cooking yield.
Rich in connective tissue and collagen fibers, it is particularly suitable for braising, stews, ragù, and stock reduction bases.Thanks to its composition, it ensures gradual tenderness during cooking, high flavor release, and excellent post-cooking yield.
- Beef cuts, Cuts, Forequarter cuts
The Shoulder Eye is a front anatomical cut obtained from the inner part of the adult beef shoulder, specifically from the musculus brachialis. It appears as an elongated, lean, and compact muscle with fine and even fibers, easy to process and highly appreciated for its yield and versatility in cooking.Thanks to its lean and homogeneous structure, the Shoulder Eye lends itself to multiple uses: it can be sliced, diced, or used whole for light roasts. Its leanness also makes it suitable for processing into high-quality minced meat.
- Beef cuts, Cuts, Hindquarter cuts
Cod. 092044
Adult Beef Shank (Hammer Cut) – A premium cut for slow cookingThe adult beef shank, also known by its traditional name “hammer cut,” is a premium cut taken from the hind leg of the animal, with the outer tendon layer removed (hence the term “scalzato”).
It features a prominent central bone and a generous portion of muscle rich in collagen.It is a cut ideal for long, slow cooking, becoming exceptionally tender and succulent as the connective tissue melts during preparation.
Perfect for restaurants, trattorias, and butcher shops looking to offer a visually impressive dish, rich in flavor and with excellent yield.
It features a prominent central bone and a generous portion of muscle rich in collagen.It is a cut ideal for long, slow cooking, becoming exceptionally tender and succulent as the connective tissue melts during preparation.
Perfect for restaurants, trattorias, and butcher shops looking to offer a visually impressive dish, rich in flavor and with excellent yield.
- Beef cuts, Cuts, Forequarter cuts
The front shank (anterior muscle) of adult beef is a cut taken from the lower part of the shoulder, composed of compact muscle fibers and abundant connective tissue.
It has an elongated structure with visible collagen sections that, during slow cooking, transform into natural gelatin — giving the dish a melt-in-the-mouth texture and a deep, lingering flavor.
The front shank is one of those cuts that celebrate time-honored, traditional cooking. Through slow cooking, it transforms into a tender, flavorful, gelatin-rich dish — perfect for classic country recipes, Piedmont-style boiled meats, winter braises, and Sunday stews.It is also an excellent base for stuffings or handcrafted meat stocks and reductions.
The front shank is one of those cuts that celebrate time-honored, traditional cooking. Through slow cooking, it transforms into a tender, flavorful, gelatin-rich dish — perfect for classic country recipes, Piedmont-style boiled meats, winter braises, and Sunday stews.It is also an excellent base for stuffings or handcrafted meat stocks and reductions.
- Beef cuts, Cuts, Forequarter cuts
Brisket with Bone from Adult Beef | Rich Cut for Slow CookingThe bone-in brisket of adult beef is a flavorful, well-structured cut, ideal for boiled meats, braised dishes, and slow cooking. Obtained from the lower front section of the animal, this cut contains a good amount of fat and connective tissue, which melt during cooking to enhance the meat’s tenderness and flavor.The presence of the bone enhances the cooking juices, releasing collagen and mineral elements that add depth of flavor. The brisket is particularly suitable for traditional recipes, hearty soups, or low & slow BBQ preparations, such as the famous American-style brisket.Selected from Italian or European adult cattle, this meat guarantees excellent yield, full flavor, and maximum satisfaction on the palate, even after hours of cooking.
- Beef cuts, Cuts, Forequarter cuts
The beef shoulder clod is a forequarter cut from adult cattle, obtained from the outermost and superficial part of the shoulder, separated from the thick shoulder and the clod cap. It consists mainly of lean, compact musculature with visible yet tender fibers and minimal fat cover, making it suitable for both cooking and processing into ground or portioned products.
The adult beef shoulder clod is an economical yet highly valuable cut from a gastronomic standpoint, ideal for those seeking yield, versatility, and ease of processing. Lean and with excellent cooking stability, it lends itself to numerous hot preparations and processed applications, both in gastronomy and butchery.
- Beef cuts, Cuts, Forequarter cuts
The whole chuck is an anatomical cut located in the upper part of the beef neck, near the fourth and fifth cervical vertebrae, between the neck proper and the shoulder (known as “cappello del prete”). It consists of multiple muscle bundles (longitudinal and transverse) separated by connective tissue and intramuscular fat veins—key elements for excellent results in long cooking.It has a rich, elastic, and compact muscle structure with a good collagen content, which makes it perfect for recipes requiring long cooking times, low temperatures, and constant humidity, such as:traditional mixed boiled meatred wine braised dishesflavorful stewsbrown cooking stocksrustic fillings or coarse-ground meat
- Beef cuts, Cuts, Forequarter cuts
The Squared Chuck is an anatomical portion of the adult beef neck, cut from its most regular and muscular section corresponding to the first thoracic vertebrae. It is called “squared” because the processing involves precise trimming on all four sides to obtain a compact, uniform piece without excess external connective tissue, making it more suitable for industrial or culinary portioning.It is composed of parallel muscle bundles crossed by collagen fibers and intramuscular fat, making it ideal for slow-cooking preparations such as:braised dishesboiled meatsstewsvacuum or low-temperature cooking preparationsCompared to the whole chuck, it is more ready for processing, with less waste and higher net yield.
- Beef cuts, Cuts, Forequarter cuts
Chuck Tender of Adult Beef | Rich and Flavorful Cut for Braises and Boiled DishesThe chuck shoulder of adult beef is a forequarter cut that combines rich flavor and texture, thanks to its connective tissue and good marbling. It is obtained from the animal’s shoulder, a highly muscular area suitable for slow cooking, ideal for braised dishes, boiled meats, stews, and casseroles.During cooking, the collagen turns into gelatin, making the meat tender, juicy, and incredibly flavorful. It is a highly valued cut in traditional cuisine, especially in winter, for hearty soups and rich main courses.The chuck shoulder comes from selected adult cattle raised with respect for animal welfare, offering authentic, high-quality meat ideal for those who enjoy rich and hearty dishes.
- Beef cuts, Belly cuts, Cuts
Flank (Bavette) has coarse longitudinal fibers but an incredible flavor; when cut against the grain, it is also tender. In Anglo-Saxon tradition, it is known as Flank Steak. An ideal cut for BBQ.
- Beef cuts, Belly cuts, Cuts
Whole Beef Belly with Bone – A rich, flavorful cut for slow cookingThe whole bone-in flank of adult beef is a robust cut rich in connective tissue, sourced from the lower abdominal area of the animal. It includes the bone and a generous amount of marbled meat, which provides flavor and tenderness during cooking. This cut is traditionally used in Italian cuisine for slow, hearty, and flavorful preparations.Thanks to its composition, it is perfect for broths, boiled meats, braised dishes, and stews, as it releases all its flavor during long cooking. The bone adds depth to the taste, making this cut ideal also for stocks and rich soups.Usage and Cooking Tips:
Ideal for:
Meat broth (thanks to the marrow-rich bone) Mixed boiled meats Braised dishes and stews Slow, moist cooking Rustic soups and farmhouse-style dishes
Meat broth (thanks to the marrow-rich bone) Mixed boiled meats Braised dishes and stews Slow, moist cooking Rustic soups and farmhouse-style dishes
- Beef cuts, Cuts, Hindquarter cuts
The “campanello,” also known as “pesce,” is an anatomical cut of adult beef located in the rear part of the thigh, near the rump. According to the Italian technical-mercantile classification, it belongs to the third-category cuts.Elongated in shape and compact in structure, it consists of semitendinous muscles and connective tissue with moderate fat marbling. The campanello is particularly suitable for slow-cooking methods such as boiled dishes, braised meats, stews, and casseroles, since during cooking the collagen transforms into gelatin, helping to make the dish flavorful and tender.The cut is supplied whole or sectioned, with or without the external connective layer, depending on the customer’s requirements.Produced from adult cattle born, raised, and slaughtered in accordance with EU regulations, with full traceability and processing carried out in EU-approved facilities under HACCP protocol.Available fresh vacuum-packed or frozen at -18°C, ideal for the HORECA sector, traditional butcheries, industrial processing, or retail sale.
- Beef cuts, Cuts, Hindquarter cuts
The Rump Cap, also known as Picanha in Brazilian tradition, is a premium cut taken from the final section of the adult beef loin, located between the sirloin and the round. It is distinguished by its characteristic layer of dorsal fat, which during cooking imparts tenderness, juiciness, and a rich, intense flavor to the meat.A highly valued cut for its tender fibers, balanced marbling, and versatility in cooking. Ideal for grilling, barbecuing, or oven roasting. It is also suitable for portioning into thick steaks (steak-style) or for slow, low-temperature cooking.
- Beef cuts, Cuts, Forequarter cuts
The thick shoulder is an anatomical cut obtained from the forequarter of adult cattle, specifically from the upper portion of the shoulder, above the clod. It consists of compact musculature with fine and uniform fibers, minimal connective tissue, and excellent processing yield, making it suitable for both cooking and further processing.
The beef thick shoulder from adult cattle is a premium forequarter cut, valued for its versatility in cooking, low fat content, and excellent cooking performance.
Thanks to its tender texture and uniform grain, it is ideal for stews, tender roasts, scallops, or as a base for high-quality ground beef.
Centro Carne selects adult cattle with excellent conformation and controlled aging, offering a safe, consistent product suited to the needs of the professional market.
- Beef cuts, Cuts, Hindquarter cuts
The topside is an anatomical cut obtained from the inner part of the adult beef hind leg, located between the silverside and the thick flank. It consists of a single muscle bundle (rectus femoris), characterized by lean, long, and fine fibers, with a compact texture and very little fat marbling.Adult beef topside is a lean, tender, and versatile cut, ideal for professionals in the food service, traditional butchery, and meat processing sectors. Taken from the innermost part of the thigh, it is perfect for scallops, thin slices, light steaks, and roast beef.
- Beef cuts, Cuts, Hindquarter cuts
The trimmed PAD beef topside from adult cattle is a hindquarter anatomical cut belonging to the first commercial category, obtained from the inner portion of the animal’s thigh. It is supplied fully trimmed and cleaned, ready for use, without the thick flank or silverside, making it ideal for fast and precise processing in professional environments.
A ready-to-use cut with no waste, ensuring excellent yield during processing.Ideal for scallops, thin slices, beef strips, roast beef, and carpaccio.Standardized processing, easy to portion or trim in the butcher’s shop.Excellent performance in gastronomy: quick cooking, tender meat, and a well-balanced flavor.
- Beef cuts, Cuts, Hindquarter cuts
Trimmed Silverside (PAD) of Adult Beef | Professional, Lean, and Versatile CutThe squared PAD silverside of adult beef is a refined, ready-to-use cut designed for butcher shops, restaurants, and professional kitchens. Obtained from the inner part of the hind thigh, the silverside is known for its tenderness, leanness, and versatility.The squared PAD (ready for deboning) format ensures uniform sizing and easy processing for slicing into thin steaks, escalopes, roulades, or roasts. The professional trimming minimizes waste, making this version ideal for efficient management in the kitchen or at the butcher counter.The meat comes from selected adult cattle with a compact, flavorful, and naturally tender muscle structure. It is the right choice for those looking for a ready-to-use, safe, and consistently high-quality product, suitable for fast yet high-level cooking.
- Beef cuts, Cuts, Hindquarter cuts, Prepared and portioned, Tartàre
Premium Beef Pulp for Tartare
The Premium Beef Pulp for Tartare is a selection of lean adult beef, obtained exclusively from noble, clean cuts, and carefully processed to ensure tenderness, bright color, and microbiological safety. It is sourced from sections such as eye of round, topside, silverside, or knuckle, meticulously trimmed of sinew, connective tissue, and visible fat, and processed fresh on demand.
It is intended for raw consumption, ideal for:
Classic or gourmet tartares
Knife-cut battuta
Carpaccio
Ready-to-eat gourmet preparations
The Premium Beef Pulp for Tartare is a selection of lean adult beef, obtained exclusively from noble, clean cuts, and carefully processed to ensure tenderness, bright color, and microbiological safety. It is sourced from sections such as eye of round, topside, silverside, or knuckle, meticulously trimmed of sinew, connective tissue, and visible fat, and processed fresh on demand.
It is intended for raw consumption, ideal for:
Classic or gourmet tartares
Knife-cut battuta
Carpaccio
Ready-to-eat gourmet preparations
- Beef cuts, Cuts, Hindquarter cuts
Cod. 120004
Adult Beef KnuckleThe adult beef knuckle is a premium cut taken from the hindquarter of the animal, known for its lean, tender meat and delicate flavor.
This cut, free from excessive fat and connective tissue, is perfect for roasting, steaks, and grilling preparations that enhance the meat’s natural tenderness and refined taste.The knuckle stands out for its versatility in the kitchen, making it suitable both for restaurants and for consumers who value quality and authenticity in their products.
This cut, free from excessive fat and connective tissue, is perfect for roasting, steaks, and grilling preparations that enhance the meat’s natural tenderness and refined taste.The knuckle stands out for its versatility in the kitchen, making it suitable both for restaurants and for consumers who value quality and authenticity in their products.
- Beef cuts, Cuts, Hindquarter cuts
Rump Cap of Adult Beef | Lean and Tender Cut for Roasts and SlicesThe rump of adult beef is a noble and versatile cut taken from the hindquarter of the animal, between the loin and the thigh. Characterized by a lean and compact structure, the rump stands out for its natural tenderness and a delicate yet well-defined flavor.It is ideal for various preparations: excellent sliced for pan-cooking, escalopes, sliced beef dishes, or oven roasts, and also suitable for grilling or use in carpaccio. Its tenderness makes it perfect for the whole family, even for those who prefer lighter cuts.Sourced from selected adult cattle, the rump combines nutritional quality (low fat, high protein content) and versatility in the kitchen, making it one of the most sought-after cuts both for home use and professional cooking.
- Beef cuts, Cuts, Hindquarter cuts
The Piccione, also known as Spinacino, is a prized anatomical cut from the hindquarter of the beef, located between the silverside and the flank. It consists of a single thin, flat, triangular-shaped muscle featuring a natural cavity (pocket) inside.This structure makes it perfect for preparing:stuffed oven roastsbraised dishesfilled rouladesdeli-style rollsstuffed portioned pocketsThe tissue is tender and lean, with good elasticity and excellent resistance to tying and slow or steam cooking.
- Beef cuts, Cuts, Hindquarter cuts
The Eye of Round, also known as Magatello, is a first-category hind cut obtained from the lower rear part of the adult beef leg, corresponding to the musculus semitendinosus. It is an elongated, cylindrical, compact, and very lean muscle with fine fibers and a regular structure, highly valued for its slicing yield and uniform presentation.The Eye of Round is among the most requested cuts for thin slices, lean roasts, and roast beef.
Thanks to its workability and excellent cooking performance, it is also widely used in ready meals and gastronomic processing.
Thanks to its workability and excellent cooking performance, it is also widely used in ready meals and gastronomic processing.
- Beef cuts, Cuts, Hindquarter cuts
Silverside of Adult Beef | Lean and Tender Cut for Slices and RoastsThe silverside of adult beef is a hind cut obtained from the inner part of the thigh. It is a lean, tender, and highly versatile section, particularly appreciated for the preparation of thin slices, roulades, escalopes, roasts, and beef strips.Thanks to its low connective tissue content, the silverside cooks quickly and maintains good tenderness, making it suitable for any type of cuisine—from everyday meals to more refined dishes.Ideal for those seeking a lean yet flavorful cut, it is also perfect for balanced diets and athletic nutrition. The meat comes from selected adult cattle raised sustainably, offering quality, safety, and authentic flavor.
- Beef cuts, Cuts, Hindquarter cuts
The rear shank (posterior muscle) of adult beef is an anatomical cut taken from the lower part of the thigh, composed of long, dense fibers rich in connective tissue and collagen. During prolonged cooking, these elements break down into natural gelatin, creating a melt-in-the-mouth texture.
Compared to the front shank, it has firmer fibers and greater density, making it ideal for dishes that require structure and depth of flavor, such as mixed boiled meats, rich braises, hearty stews, meat reductions, and traditional fillings.
Compared to the front shank, it has firmer fibers and greater density, making it ideal for dishes that require structure and depth of flavor, such as mixed boiled meats, rich braises, hearty stews, meat reductions, and traditional fillings.
- Beef cuts, Cuts, Hindquarter cuts
Beef Shank (Hind Shank) of Adult Cattle – Collagen-Rich Cut for Braises and Boiled DishesThe shank of adult beef, also known as the shin, is a prized cut obtained from the lower part of the fore or hind legs of the animal. It is characterized by a high presence of connective tissue and natural collagen, which during slow cooking transforms into tender, juicy meat full of rich flavor.Perfect for braised dishes, boiled meats, ossobuco, or stews, the shank is one of the main protagonists of traditional Italian cuisine and winter comfort food, thanks to its rich texture and full-bodied flavor.
- Beef cuts, Cuts, Hindquarter cuts
Topside cap – Adult Beef
A versatile, flavorful cut ideal for slow, hearty cooking
The Topside Cap is a forequarter cut from the hind section of adult beef, located above the topside and near the rump. It features coarse grain, firm muscle texture, and a moderate amount of connective tissue that softens during cooking, making the meat tasty and succulent.It is a highly appreciated cut for boiled meats, braised dishes, stews, pot roasts, and traditional preparations requiring high humidity or long cooking times.
The Topside Cap is a forequarter cut from the hind section of adult beef, located above the topside and near the rump. It features coarse grain, firm muscle texture, and a moderate amount of connective tissue that softens during cooking, making the meat tasty and succulent.It is a highly appreciated cut for boiled meats, braised dishes, stews, pot roasts, and traditional preparations requiring high humidity or long cooking times.
- Beef cuts, Cuts, Loin cuts
Adult Beef Loin 8-Rib CutThe 8-rib loin is a noble, well-structured cut obtained from the dorsal part of the beef, comprising eight complete thoracic vertebrae with muscle and short rib bone. It is distinguished by its exceptional tenderness, balanced marbling, and intense, persistent aroma that fully develops during cooking.Cooking Tips:
The 8-rib loin lends itself to various cooking techniques, depending on the specific cut and degree of marbling:Grill or Charcoal (Florentine steak / Rib steak):
Let the meat reach room temperature for at least one hour before cooking.
Cook over high, live embers for 3–4 minutes per side, keeping the center rare (52–55°C internal temperature).
Season only at the end of cooking with coarse salt.
Perfect for breeds such as Scottona or Piemontese.Trimmed into Entrecôte / Roast Beef: Ideal for pan-searing or roasting at high temperature.
Sear the surface with clarified butter and aromatics (rosemary, unpeeled garlic), then finish in the oven at 180°C for 10–12 minutes. Let the meat rest before slicing to preserve juiciness.Aging and Dry Aging: The 8-rib loin reaches its peak after at least 21 days of aging.
With extended maturation (30–40 days) in a dry-aged chamber, it develops intense aromas of hazelnut, butter, and forest notes, making it ideal for gourmet dining.
Cook over high, live embers for 3–4 minutes per side, keeping the center rare (52–55°C internal temperature).
Season only at the end of cooking with coarse salt.
Perfect for breeds such as Scottona or Piemontese.Trimmed into Entrecôte / Roast Beef: Ideal for pan-searing or roasting at high temperature.
Sear the surface with clarified butter and aromatics (rosemary, unpeeled garlic), then finish in the oven at 180°C for 10–12 minutes. Let the meat rest before slicing to preserve juiciness.Aging and Dry Aging: The 8-rib loin reaches its peak after at least 21 days of aging.
With extended maturation (30–40 days) in a dry-aged chamber, it develops intense aromas of hazelnut, butter, and forest notes, making it ideal for gourmet dining.
- 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.
- 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
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
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
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
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
🥩 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 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, 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.
- 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, 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, 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, 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, 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.
- Pork cuts
Cod. 05013
The fresh pork half carcass is obtained by the longitudinal sectioning of the whole pig carcass, sourced from carefully selected slaughtered animals, with standardized sizes and trimming.
It is intended for cutting plants, artisanal or industrial cured meat producers, butcher shops, and processing companies that require consistently high-quality fresh meat for primary cuts or traditional cured meats.
The half carcasses supplied by Centro Carne come from Italian or EU pigs, slaughtered and processed according to strict standards: no fractures, proper fat coverage, and uniform conformation — perfect for all deboning and processing lines.
The half carcasses supplied by Centro Carne come from Italian or EU pigs, slaughtered and processed according to strict standards: no fractures, proper fat coverage, and uniform conformation — perfect for all deboning and processing lines.
- Cuts, Pork cuts
Cod. 005020
The Padova LoinThe Padova Pork Loin is a complete and structured cut, obtained from the traditional portioning of the pork carcass according to the Venetian “Padova” standard.
It includes, in a single block, three fundamental anatomical sections:
➤ Bologna Loin (loin with bone)
➤ Neck with bone (dorsal cervical muscle)
➤ Full Rib Section (ventral part of the rack)It is an ideal cut for:
1) Deboning for Artisan Cured Meats: Excellent for producing aged loin, coppa, marinated ribs, or salted pork loin. The fat cap and bone ensure the ideal aroma and structure for curing. 2) Whole or Portioned Cooking: Can be cut into chops, roasts, oven-baked loins, or grill racks. Perfect for BBQ, slow roasting, or low-temperature cooking, thanks to its balanced fat content and connective tissue.
3) Industrial Processing:
The yield of lean and semi-fat meat makes it suitable for fresh cuts, pre-cooked portions, or cooked deli meats.This configuration makes it a high-yield, versatile cut, ideal for artisanal processing, counter portioning, or use in charcuterie production. At Centro Carne S.r.l., the Padova Loin is selected and trimmed according to precise standards, using heavy Italian pigs from a fully controlled supply chain.
➤ Full Rib Section (ventral part of the rack)It is an ideal cut for:
1) Deboning for Artisan Cured Meats: Excellent for producing aged loin, coppa, marinated ribs, or salted pork loin. The fat cap and bone ensure the ideal aroma and structure for curing. 2) Whole or Portioned Cooking: Can be cut into chops, roasts, oven-baked loins, or grill racks. Perfect for BBQ, slow roasting, or low-temperature cooking, thanks to its balanced fat content and connective tissue.
3) Industrial Processing:
The yield of lean and semi-fat meat makes it suitable for fresh cuts, pre-cooked portions, or cooked deli meats.This configuration makes it a high-yield, versatile cut, ideal for artisanal processing, counter portioning, or use in charcuterie production. At Centro Carne S.r.l., the Padova Loin is selected and trimmed according to precise standards, using heavy Italian pigs from a fully controlled supply chain.
- Cuts, Pork cuts
Cod. 005023
The Venezia cut or rack with bone is the part of the pig consisting of the bone-in loin (Bologna cut) including the rib section. Its weight typically ranges from 10 to 15 kilograms.
- Cuts, Pork cuts
Cod. 005021
The Pork Neck Loin is a highly valued cut of meat taken from the upper part of the pig’s neck, known for its balanced marbling of fat and muscle. This characteristic makes the meat especially tender, juicy, and full of flavor — perfect for satisfying the most discerning palates.Thanks to the careful selection of pigs raised with respect for animal welfare and quality standards, the Pork Neck Loin from Centro Carne represents the ideal choice for those seeking a genuine and versatile product.Usage Tips
Tender and flavorful roasts, thanks to slow cooking that enhances the meat’s softnessTraditional cured meat preparations such as lonzino and coppa, where the quality of the raw material makes all the difference.Pan or oven cooking to preserve the integrity of the natural flavor
- Cuts, Pork cuts
Cod. 005022
The Bologna Pork Loin is an anatomical cut obtained from the pig’s back, deboned and trimmed according to the traditional “Bolognese-style” processing standard.
It is presented without ribs, with a uniform muscle cover and a regular section, ideal for preparing roasts, cooked cold cuts, artisanal mortadella, porchetta, or whole-slice cuts.
Sourced from selected Italian or EU pigs, the cut is expertly trimmed to ensure consistent sizing and the absence of residual cartilage, offering excellent performance for tying and cooking.
The Bologna Loin is a professional cut, essential for those working in the artisan processing of pork.
From modern porchetta to ready-to-slice roasts and premium mortadella, this cut delivers yield, precision, and quality in every stage of processing.Also perfect for delicatessens and large-scale retail chains (GDO) seeking fresh products for cooking or pre-slicing, packaged in skin, ATM, or vacuum-sealed formats.
- Pork cuts
The pork loin—also known as arista con cordone—is an anatomical cut obtained from the dorsal region of the pig, comprising the entire loin (longissimus dorsi) with the psoas cord still attached.
The pork loin with cord is a noble and complete cut, perfect for those who process meat in an artisanal or gastronomic context. Including both the loin portion and the inner muscle, it offers tenderness, firmness, and optimal cooking performance, especially when prepared whole or used in stuffed recipes.Centro Carne offers this cut trimmed and ready for processing, ensuring freshness, sanitary control, and consistent sizing. It is ideal for traditional butcher shops, food service, and processing laboratories.
- Cuts, Pork cuts
The pork tenderloin is one of the most prized cuts of the pig carcass, taken from the inner lumbosacral section, specifically from the psoas major muscle. It is a long, slender muscle that is scarcely used during the animal’s life, giving the meat exceptional tenderness, an extremely fine grain, and very low fat content.The pork tenderloin is the perfect cut for those seeking both speed in the kitchen and quality on the plate. Extra lean, tender when sliced, and delicately flavored, it is ideal for quick preparations that don’t compromise on yield or tenderness.
- Cuts, Pork cuts
Pork Loin Ribs | Extra-Tender Ribs for Barbecue and OvenPork Loin Ribs are a beloved cut, prized for their perfect balance of tender meat, bone, and fat.
Taken from the upper part of the rib cage, near the loin, these ribs are meatier than baby back ribs and offer a succulent bite — ideal for slow cooking.Perfect for barbecue cooking with spicy marinades or slow oven glazing, loin ribs release all the authentic flavor of high-quality pork. With proper preparation, they become exceptionally tender and easily fall off the bone, delivering an intense and enveloping taste experience.Selected from premium-quality pigs, these ribs are ideal for both grill enthusiasts and professional chefs.
Try them with spicy rubs, smoked, or glazed in BBQ sauce — success guaranteed.
Taken from the upper part of the rib cage, near the loin, these ribs are meatier than baby back ribs and offer a succulent bite — ideal for slow cooking.Perfect for barbecue cooking with spicy marinades or slow oven glazing, loin ribs release all the authentic flavor of high-quality pork. With proper preparation, they become exceptionally tender and easily fall off the bone, delivering an intense and enveloping taste experience.Selected from premium-quality pigs, these ribs are ideal for both grill enthusiasts and professional chefs.
Try them with spicy rubs, smoked, or glazed in BBQ sauce — success guaranteed.
- Cuts, Pork cuts
Pork Bone-In Roll – Traditional Cut for Roasts and Slow CookingThe Pork Log with Bone is a traditional cut obtained from the central part of the pig’s hind leg, including the bone. This cut, characterized by a well-balanced ratio of lean meat, fat marbling, and a central bone, is ideal for slow cooking methods that enhance the full flavor and succulence typical of pork.Thanks to the presence of the bone, the pork log releases intense aromas during cooking, making it perfect for roasts, braised dishes, and traditional rustic Italian main courses.
- Cuts, Pork cuts
Classic, juicy, and versatile cut for direct cooking and marinated preparations
Pork chops are a bone-in anatomical cut taken from the dorsal section of the rack, including the rib bone, loin muscle, and surface fat cover. They are distinguished by their natural tenderness, good fat marbling, and excellent yield in direct-cooking methods such as grilling, griddling, oven roasting, or barbecuing.A product suitable for traditional butcheries, quick-service restaurants, catering, marinated product lines, and fresh ready-to-eat dishes. Available in whole or portioned formats, also in MAP or vacuum-packed versions.
- Cuts, Pork cuts
Trimmed Pork Belly is a high-quality pork cut obtained from traditional pork belly, carefully trimmed to remove excess fat and imperfections. This product offers a perfect balance between lean meat and fat layers, ensuring a rich flavor with a more uniform and refined texture.Trimmed pork belly is perfect for culinary preparations that require precision and quality, such as roasts, roulades, and traditional Italian dishes, delivering a flavorful result that always meets expectations.
- Cuts, Pork cuts
Cod. 005035
The fresh Pancettone is a whole anatomical cut obtained from the central and lower part of the pig’s rib section, including the true belly and flank, with rind and bone or boneless upon request.
It is appreciated for its compact structure, good fat coverage, and well-defined internal musculature — essential features for the production of rolled pancetta, flat pancetta, coppa, porchetta, and cooked or cured deli meats.The fresh and uniform processing allows for high versatility in both artisanal and industrial preparations, including sliced product lines and deli applications.
The Pancettone is the heart of many traditional Italian charcuterie products — from rolled pancetta to porchetta, cooked coppa, and spiced portions.
It provides a high-value raw material, suitable for both artisanal and industrial processes that require consistent shape, texture, and thickness.It can also be packaged for large-scale retail (GDO) or specialized sales, in portions or skin packs.
- Cuts, Pork cuts
Pork Shank – Traditional Cut for Roasts, Beer Braises, and Slow CookingThe pork shank is a traditional cut taken from the lower part of the pig’s leg, known for its rich, tender, and flavorful meat. During slow cooking, the collagen turns into gelatin, making the shank juicy and enveloping, with a full, rustic taste.Appreciated in many regional cuisines, it is perfect for winter dishes, hearty main courses, and oven, beer, or roast preparations. It can be offered either fresh or precooked, ideal for families, restaurants, and delicatessens.
- Cuts, Pork cuts
Fresh Pork Ham
The Fresh Pork Ham is the whole hind leg of the pig, trimmed according to specific requirements and intended for curing, cooking, or fresh processing. Centro Carne selects only hams with full musculature and uniform structure, suitable for all types of processing — from artisanal charcuterie to controlled industrial production.
A noble, rich, and technical cut, it requires expertise but guarantees high-level results.
The Fresh Pork Ham is the whole hind leg of the pig, trimmed according to specific requirements and intended for curing, cooking, or fresh processing. Centro Carne selects only hams with full musculature and uniform structure, suitable for all types of processing — from artisanal charcuterie to controlled industrial production.
A noble, rich, and technical cut, it requires expertise but guarantees high-level results.
- Pork cuts
Cod. 005079
Pork feet are a humble yet noble cut of the Italian culinary tradition, rich in connective tissue and natural gelatin, perfect for slow-cooked, flavorful, and high-yield preparations.
They are supplied fresh, carefully cleaned and trimmed, and available whole or longitudinally split, ideal for:Rich, flavorful brothsCotechino and stuffed trottersTraditional dishes such as zampitti or pork aspicProcessing use (cured meats, porchetta, or cooked sausages)
- Cuts, Pork cuts
Pork liver is a first-grade fresh offal product obtained from healthy, carefully selected pigs, subjected to veterinary inspection in certified facilities. It is a meat rich in iron, B-group vitamins, and minerals, highly appreciated in cooking for its strong flavor and remarkable nutritional properties.Fresh pork liver is a fifth-quarter cut that is in high demand for its intense taste and high nutritional value. Supplied whole or in portions, it is ideal for culinary preparations and artisanal processing.
- Cuts, Pork cuts
Pork Lard – Premium Fat for Traditional Cooking and BakingPork lard is a noble fat obtained from the inner part of the pig’s abdomen, specifically from the purest section of fat, free from sinews. It is a traditional ingredient in Italian cuisine, highly appreciated for its soft texture and its ability to impart intense aromas and roundness to dishes.Used in pastry, baking, or for preserving cured meats (such as aged hams), lard is also ideal for browning, rustic frying, and traditional dishes from Central and Southern Italy.
- Cuts, Pork cuts
Pork Snout – Traditional Italian Meat for Boiled Dishes and Classic RecipesThe Pork Snout is a traditional product of Italian gastronomy, obtained from the front parts of the pig’s snout and carefully processed to preserve its flavor and texture. Rich in collagen and full-bodied in taste, it is a key ingredient in many rustic dishes and typical Northern Italian preparations such as mixed boiled meats, cotechino, or zampone.Valued for its aromatic richness and the tenderness it develops after long cooking, the Pork Snout is ideal for hearty, rustic winter dishes full of flavor.Usage and Tips:
Cook slowly in water or flavored broth to achieve a tender texture. Perfect served with mashed potatoes, lentils, or sauerkraut. Suitable for mixed boiled meat dishes or as a main course during festive occasions. Also ideal for gourmet cuisine, in creative reinterpretations of traditional recipes.
Cook slowly in water or flavored broth to achieve a tender texture. Perfect served with mashed potatoes, lentils, or sauerkraut. Suitable for mixed boiled meat dishes or as a main course during festive occasions. Also ideal for gourmet cuisine, in creative reinterpretations of traditional recipes.
- Pork cuts
The fresh pork jowl is an anatomical cut obtained from the cheek and throat of the pig, including part of the musculus masseter, the neck, and the rind. It is characterized by its alternating layers of fat and lean meat, triangular shape, and soft, aromatic texture.
It is a cut rich in fine-quality fat, with evident marbling, used both fresh in cooking and as a base for curing and processing (e.g. cured guanciale, larding, sausages).
Fresh pork jowl is a cut that embodies the tradition of Italian cuisine and artisanal charcuterie. Rich in noble fat and muscular tissue, it is perfect for achieving savory flavor, softness, and aromatic depth—both in cooking and in curing.Centro Carne guarantees hand-trimmed fresh pork jowls with consistent sizing and certified origin, ready for any type of processing.
- Cuts, Pork cuts
The Pork Rump Cap, also known as the Fondello, is an anatomical cut obtained from the caudal portion of the pig’s hind leg. It mainly includes the semimembranosus muscle, part of the biceps femoris, and adjacent tissues.
This cut is lean, compact, and uniform, with minimal fat marbling and excellent yield in processing and portioning.Thanks to its uniform and firm structure, it is particularly suitable for:whole-piece cooking (roasts, boiled dishes)portioning for scallops or rouladesprocessing into cooked or cured deli meats (base for deboned hams, cooked shoulders, and technical cold cuts).
This cut is lean, compact, and uniform, with minimal fat marbling and excellent yield in processing and portioning.Thanks to its uniform and firm structure, it is particularly suitable for:whole-piece cooking (roasts, boiled dishes)portioning for scallops or rouladesprocessing into cooked or cured deli meats (base for deboned hams, cooked shoulders, and technical cold cuts).
- 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.
- 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, 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, 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, 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
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 –
- 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, 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, 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, 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, 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, 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 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, 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 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, Forequarter cuts, Premium Line – Ruka Beef
The Ruka Beef Shoulder Hammer is a front cut of adult beef, taken from the lower and deeper portion of the shoulder, adjacent to the humerus and comprising the most substantial part of the triceps brachii muscle, rich in connective tissue.
The Ruka Beef Hammer is an authentic, rich, and generous cut, selected according to premium meat standards. With excellent cooking stability, an intense aroma, and a texture that transforms beautifully through slow cooking, it is ideal for traditional dishes elevated to a superior quality standard.
The Ruka Beef Hammer is an authentic, rich, and generous cut, selected according to premium meat standards. With excellent cooking stability, an intense aroma, and a texture that transforms beautifully through slow cooking, it is ideal for traditional dishes elevated to a superior quality standard.
- Cuts, Forequarter cuts, Hindquarter cuts, Premium Line – Ruka Beef
The Ruka Beef Muscle is a front or hind cut obtained from the metapodial and intermuscular portions of adult beef, consisting mainly of the flexor and extensor muscles of the joints (e.g., digital extensor, gastrocnemius, etc.).In the Ruka Beef line, the muscle is selected from well-shaped carcasses with excellent structure and even marbling — ideal for ensuring uniform gelatinization and superior performance in slow cooking.
It is a collagen-rich cut, perfect for hearty, traditional, and flavorful dishes.
It is a collagen-rich cut, perfect for hearty, traditional, and flavorful dishes.
- Beef cuts, Cuts, Hindquarter cuts, Premium Line – Ruka Beef
The Ruka Beef noce is a hindquarter anatomical cut from the adult bovine, obtained from the upper portion of the thigh, located between the fesa, sottofesa, and girello. It is composed primarily of the musculus vastus lateralis and intermedius, and is characterized by its compact shape, fine fibers, and natural leanness.
The Ruka Beef noce is a cut that combines lightness and high yield, designed for those who want tender, clean meat with great versatility. Thanks to the careful selection of carcasses, each piece ensures uniformity, ease of processing, and excellent flavor quality, even in simple, everyday preparations.
- Beef cuts, Forequarter cuts, Premium Line – Ruka Beef
Piccione (also known as “small under shoulder”) is a front anatomical cut, taken from the inner portion of the shoulder of adult beef, near the scapula.It consists of small, thin, and well-separated muscles with fine fibers and very low fat content.
The Ruka Beef Piccione is a small but valuable cut, designed for those seeking lean, tender meat ready for processing.
Selected from well-shaped carcasses, it stands out for its yield, uniformity, and ease of use, especially in quick cooking or modern preparations.It is a technical and smart cut, perfect for restaurateurs, delicatessens, and food laboratories looking to optimize costs and performance without sacrificing the quality guaranteed by Ruka Beef.
The Ruka Beef Piccione is a small but valuable cut, designed for those seeking lean, tender meat ready for processing.
Selected from well-shaped carcasses, it stands out for its yield, uniformity, and ease of use, especially in quick cooking or modern preparations.It is a technical and smart cut, perfect for restaurateurs, delicatessens, and food laboratories looking to optimize costs and performance without sacrificing the quality guaranteed by Ruka Beef.
- Beef cuts, Premium Line – Ruka Beef
The ragno is a small anatomical cut taken from the inner part of the beef hip, near the pelvis, also known as “sopra-ischio” or, in some regions, “girellino.” Its name comes from the central vein of fat that resembles a spider’s legs. It is a lean cut with natural marbling, particularly tender and flavorful.
The Ruka Beef Ragno is a lesser-known but highly appreciated cut among connoisseurs — tender, juicy, and naturally marbled, making it perfect for grilling or pan-searing. It is the classic “hidden gem” of the carcass, carefully selected within the Ruka Beef line to ensure consistency, quality, and full-bodied flavor.
The Ruka Beef Ragno is a lesser-known but highly appreciated cut among connoisseurs — tender, juicy, and naturally marbled, making it perfect for grilling or pan-searing. It is the classic “hidden gem” of the carcass, carefully selected within the Ruka Beef line to ensure consistency, quality, and full-bodied flavor.
- Beef cuts, Forequarter cuts, Premium Line – Ruka Beef
The Ruka Beef “Reale Squared” is a boneless and trimmed front cut, taken from the cervical and anterior dorsal region of adult beef, corresponding to the longissimus cervicis muscle and part of the trapezius. In the “squared” variant, the cut is precisely processed, with excess portions removed and a uniform shape and thickness achieved, ensuring superior yield in portioning and cooking.
The Ruka Beef Reale Squared is the perfect solution for those seeking a front cut ready for processing, with a regular shape, easy portioning, and excellent cooking performance.
Thanks to its natural marbling and controlled aging, this cut stands out for its tenderness, juiciness, and deep flavor, making it a valuable choice for restaurateurs, delicatessens, and processors who prioritize both quality and functionality.
The Ruka Beef Reale Squared is the perfect solution for those seeking a front cut ready for processing, with a regular shape, easy portioning, and excellent cooking performance.
Thanks to its natural marbling and controlled aging, this cut stands out for its tenderness, juiciness, and deep flavor, making it a valuable choice for restaurateurs, delicatessens, and processors who prioritize both quality and functionality.
- Beef cuts, Forequarter cuts, Premium Line – Ruka Beef
The ragno is a small anatomical cut taken from the inner part of the beef hip, near the pelvis, also known as “sopra-ischio” or, in some regions, “girellino.” Its name comes from the central vein of fat that resembles a spider’s legs. It is a lean cut with natural marbling, particularly tender and flavorful.
The Ruka Beef Ragno is a lesser-known but highly appreciated cut among connoisseurs — tender, juicy, and naturally marbled, making it perfect for grilling or pan-searing. It is the classic “hidden gem” of the carcass, carefully selected within the Ruka Beef line to ensure consistency, quality, and full-bodied flavor.It is the right choice for restaurateurs, delicatessens, and processors who work with substantial cuts but demand high quality standards.
The Ruka Beef Ragno is a lesser-known but highly appreciated cut among connoisseurs — tender, juicy, and naturally marbled, making it perfect for grilling or pan-searing. It is the classic “hidden gem” of the carcass, carefully selected within the Ruka Beef line to ensure consistency, quality, and full-bodied flavor.It is the right choice for restaurateurs, delicatessens, and processors who work with substantial cuts but demand high quality standards.
- Beef cuts, Cuts, Hindquarter cuts, Premium Line – Ruka Beef
The Ruka Beef Rump Cap is a first-category anatomical cut, taken from the rearmost section of the beef back, in continuity with the loin and above the knuckle. Anatomically, it includes the musculus gluteus medius — a robust, well-developed muscle with long but fine fibers, offering excellent texture and natural tenderness, especially in well-shaped carcasses.
The Ruka Beef Rump Cap is one of the most elegant and versatile cuts of the carcass. Lean yet naturally tender, with balanced marbling and optimal performance both raw and cooked, it is perfect for those who work with high-quality beef without compromise.It is the ideal cut for restaurateurs, butchers, and processors who seek consistent standards, uniformity, and full flavor — even in the simplest preparations. With Ruka Beef, even the rump cap becomes a mark of quality. Perfect for sliced cuts, roast beef, tagliata, light roasts, and high-quality lean ground beef.
The Ruka Beef Rump Cap is one of the most elegant and versatile cuts of the carcass. Lean yet naturally tender, with balanced marbling and optimal performance both raw and cooked, it is perfect for those who work with high-quality beef without compromise.It is the ideal cut for restaurateurs, butchers, and processors who seek consistent standards, uniformity, and full flavor — even in the simplest preparations. With Ruka Beef, even the rump cap becomes a mark of quality. Perfect for sliced cuts, roast beef, tagliata, light roasts, and high-quality lean ground beef.
- Beef cuts, Cuts, Hindquarter cuts, Premium Line – Ruka Beef
The Ruka Beef Silverside is a first-category hind cut obtained from the outer and lower part of the thigh of adult beef, corresponding to the musculus biceps femoris. It is a lean, long, and compact cut with firm yet uniform fibers, highly appreciated for its versatility and excellent cooking performance, especially when well-selected and properly aged.
The Ruka Beef Silverside is the perfect cut for those seeking yield, practicality, and controlled tenderness.
Selected from premium carcasses, it is carefully processed to provide a lean, uniform, and easily portionable product, suitable for quick cooking, as well as for fresh or ready-to-eat dishes.
Ideal for sliced cuts, scaloppine, beef strips, roulades, and lean roast beef.
- Beef cuts, Cuts, Hindquarter cuts, Premium Line – Ruka Beef
The Ruka Beef Hind Shank is an anatomical cut from the hindquarter, corresponding to the distal section of the femur and knee, including the gastrocnemius muscle and other collagen-rich muscle bundles.
Compared to the front shank, it is larger, meatier, and more structured, ideal for slow cooking, where the connective tissue transforms into natural gelatin.
The Ruka Beef Hind Shank is a cut that requires time but rewards with depth of flavor, structure, and a velvety texture.
Rich in natural collagen, it becomes extremely tender after cooking, with gelatinization that enhances the dish.
Perfect for braised shank, oven roasting, boiling, or slow-cooked stews.Ideal for hearty dishes with high gastronomic yield, regional cuisines, and traditional dining.Excellent for ready-to-heat dishes, even in single-portion servings.
The Ruka Beef Hind Shank is a cut that requires time but rewards with depth of flavor, structure, and a velvety texture.
Rich in natural collagen, it becomes extremely tender after cooking, with gelatinization that enhances the dish.
Perfect for braised shank, oven roasting, boiling, or slow-cooked stews.Ideal for hearty dishes with high gastronomic yield, regional cuisines, and traditional dining.Excellent for ready-to-heat dishes, even in single-portion servings.
- Burger, MAP, Prepared and portioned
Cod. 8307
The Chianina beef burger is a premium product made from meat of the Chianina breed — one of the oldest and most prized Italian cattle breeds — renowned for its well-developed musculature, fine-grained texture, and delicate yet distinctive flavor.
The meat is ground to a medium texture, carefully hand-shaped, and packaged in an ATM tray (Modified Atmosphere Packaging) to ensure freshness, stable color, and extended microbiological protection — ideal for refrigerated displays or gourmet take-away counters.
The Chianina burger in ATM packaging is perfect for those who want to offer authentic, pedigree beef in a modern, safe, and easy-to-handle format.
The Chianina, with its refined and full-bodied flavor, delivers a tender, lean, and naturally tasty burger — ideal for both grilling and pan cooking.It is a product designed for customers who value origin transparency, the promotion of Italian livestock farming, and certified quality labeling.
- Burger, MAP, Prepared and portioned
Cod. 8407
The Piedmontese Burger ATM 2x100g is made from selected Piedmontese beef, one of Italy’s most appreciated native breeds for its outstanding nutritional and culinary qualities.
The meat, known for being lean, tender, and high in protein, is medium-ground, cold-formed to preserve the natural muscle fiber, and packaged in a MAP (Modified Atmosphere Packaging) tray that maintains color, freshness, and microbiological integrity over time.The 2x100g format is designed to offer convenience, precise portioning, and ready-to-sell presentation at the counter.
The Piemontese ATM burger is the perfect solution for those seeking a high-quality product that combines animal welfare, safety, and control — ready to use without compromising on flavor or origin.
Thanks to modified atmosphere packaging (MAP), the meat retains its bright appearance, is protected from oxidation, and preserves all the natural flavor of Piemontese beef.Ideal for professionals serving customers who value origin and nutritional quality — without sacrificing convenience.
- Burger, MAP, Prepared and portioned
Cod. 8337 2x100g/ 8338 2x150g
The Marchigiana burger in ATM packaging is made from Marchigiana breed beef, sourced from animals born, raised, and slaughtered in Italy, in full compliance with the PGI “Vitellone Bianco dell’Appennino Centrale” production standards.
This breed is distinguished by its natural tenderness, balanced juiciness, and excellent nutritional profile — offering lean yet flavorful meat.
Freshly processed, medium-ground, and packaged in a MAP (Modified Atmosphere Packaging) tray, it preserves freshness, natural color, and optimal microbiological standards for an extended period.
The Marchigiana ATM burger is designed for professionals who want to offer a premium, authentic Italian product — ready to cook and perfect for enhancing both display counters and menus.
Marchigiana beef is tender, compact, and flavorful, with a texture perfectly suited for both griddle and grill cooking.Thanks to modified atmosphere packaging (MAP), it maintains a stable color and zero liquid release until opening.
- Burger, MAP, Prepared and portioned
Cod. 8418
The Romagnola IGP burger 2x100g is made from Romagnola heifer beef, one of the three historic Italian breeds recognized under the PGI “Vitellone Bianco dell’Appennino Centrale” certification.
Characterized by natural tenderness, light marbling, and a rich yet delicate flavor, the meat from heifers (young non-pregnant females) is ideal for producing high-quality burgers that are tender and juicy without excessive fat.
This burger represents the union of Italian livestock excellence, ethical supply chain practices, and modern processing. The Romagnola breed, raised in compliance with PGI standards, provides meat that is high in protein and low in fat — perfect for those who value authentic flavor and food safety.An ideal choice for delicatessens and specialty retailers who want to offer a certified, pedigree product with high turnover.
This burger represents the union of Italian livestock excellence, ethical supply chain practices, and modern processing. The Romagnola breed, raised in compliance with PGI standards, provides meat that is high in protein and low in fat — perfect for those who value authentic flavor and food safety.An ideal choice for delicatessens and specialty retailers who want to offer a certified, pedigree product with high turnover.
- Burger, MAP, Prepared and portioned
Cod. 8271 2X100g / 8269 2x150g
The Scottona ATM burger is made from beef of young, non-pregnant female cattle (scottona), sourced from a certified Italian supply chain.
Scottona beef is naturally tender, with fine marbling and a delicate yet lasting flavor — ideal for burgers with high yield and easy cooking.
The Scottona ATM burger is the perfect solution for those seeking consistent quality and operational convenience. Thanks to the natural juiciness of scottona meat and modified atmosphere packaging (MAP) technology, it delivers excellent visual appeal, authentic flavor, and extended freshness — ideal for a daily gourmet offering.A versatile product, ready for both display and grill, suited to every need of modern retail and food service.
The Scottona ATM burger is the perfect solution for those seeking consistent quality and operational convenience. Thanks to the natural juiciness of scottona meat and modified atmosphere packaging (MAP) technology, it delivers excellent visual appeal, authentic flavor, and extended freshness — ideal for a daily gourmet offering.A versatile product, ready for both display and grill, suited to every need of modern retail and food service.
- Prepared and portioned, Sausages
Cod. 8084
The fresh pork Luganeca is a fine-textured sausage typical of the Italian tradition, made from selected pork and seasoned with salt, pepper, and natural spices.
It is characterized by a thin, elongated shape, ideal for grilling, pan-cooking, or culinary preparations.Production follows an artisanal method, with a homogeneous mixture, stuffing in natural casing, and no chemical preservatives, to preserve authentic flavor and maximum digestibility.
The fresh Luganega sausage is a timeless classic, appreciated throughout Italy for its versatility and rich yet balanced flavor.
Perfect for grilling, skewers, rustic first courses, risottos, or gourmet pizzas, it stands out for the quality of the meat and the simplicity of its ingredients.An artisanal product, ready for both display and kitchen use, combining tradition and certified supply chain quality.
- MAP, Prepared and portioned, Sausages
Cod. 8101
Pork Sausage ATM 2.5 kg – Fresh Modified Atmosphere PackagingThe Pork Sausage packaged in ATM (Modified Atmosphere) 2.5 kg format guarantees freshness, quality, and extended shelf life. Made from selected pork and processed according to the highest standards, this sausage is ideal for food service, delicatessens, and retail outlets that require a practical and safe product.The protective atmosphere packaging preserves flavor, aroma, and tenderness, making storage and preservation easier without compromising quality. Perfect for grilling, pan-cooking, or as an ingredient in traditional dishes.
- Prepared and portioned, Sausages
Cod. 8083
Salsiccia di Suino – Carne di Maiale Selezionata per Grigliate e Ricette TradizionaliPork sausage is a classic and versatile product made from selected pork, ground and seasoned with traditional spices that enhance its authentic flavor. Perfect for grilling, pan-cooking, or baking, it is one of the most beloved ingredients in Italian cuisine, ideal for both home and professional preparations.Its soft texture and rich flavor make it perfect to enjoy at any time, either on its own or paired with simple, tasty side dishes.
- Prepared and portioned, Sausages
Rustic Pork SkewersThe Rustic Pork Skewers are made with selected cuts of Italian pork: pork belly, sausage, and shoulder. This authentic product enhances the genuine flavor of Italian pork, offering a balanced mix of texture and taste.Ideal for those who prefer a natural and versatile preparation, the skewers are perfect for grilling, baking, or pan-cooking, allowing full freedom for creativity in the kitchen.
- Cooked
Cod. 8650
The English-style cooked heifer topside is a product from Centro Carne’s “Cotti” line, designed for professional catering and premium gastronomy. Obtained from selected heifer topside (young female beef), it is processed and cooked according to an exclusive recipe developed through meticulous research to enhance the quality of the raw material.
A timeless classic, reinterpreted with artisanal precision.
Our English-style cooked heifer topside comes from a prime cut, selected from young, well-shaped animals. It is carefully prepared and slow-cooked at controlled temperature to ensure a full flavor, natural tenderness, and a perfect slice.Ideal for sliced steaks, salads, gourmet sandwiches, cold appetizers, and buffets, it is a ready-to-use product designed to reduce preparation time and increase kitchen efficiency without compromising on quality.
- Cooked
Cod. 8672
Mediterranean Pork Shank 650g Pre-Cooked – Flavored with Lemon and PepperThe Mediterranean Pork Shank 650 g is a precooked, ready-to-heat product made from selected pork and enhanced with an aromatic marinade of oil, salt, mixed peppers, and a delicate touch of lemon. The result is a juicy, fragrant, and pre-seasoned shank that brings all the flavor of Mediterranean cuisine to the table, without the need for long preparations.Ideal for quick yet flavorful dinners, it is also perfect for restaurants, catering, or home use. It can be easily reheated in the oven or pan, releasing an intense, citrusy aroma.
- Burger, Frozen pack, Prepared and portioned
Cod. 8312
The frozen Black Angus hamburger 4x100g is made from selected Angus-type beef, known for its fine marbling, natural tenderness, and intense yet balanced flavor. It is processed fresh, carefully formed, and quickly frozen (blast-chilled) to preserve its structure, color, and microbiological quality.The 4x100g frozen Black Angus hamburger pack meets the needs of practical portioning, waste reduction, and immediate use—even when cooked directly from frozen.
The Black Angus frozen hamburger 4x100g is the perfect solution for those who want premium-quality beef in a convenient, manageable, and always-available format.
Whether for a gourmet burger, ready-to-serve dish, or food service line, this hamburger combines consistent standards, authentic flavor, and long shelf life.Centro Carne guarantees carefully selected raw materials, a fully controlled supply chain, and a professional freezing process that preserves the meat’s flavor, juiciness, and yield.
- Burger, Frozen pack, Prepared and portioned
Cod. 8302
The frozen Chianina beef burger 4x100g is made from selected beef of the Chianina breed — one of Italy’s most prized and distinctive cattle breeds — included in the PGI “Vitellone Bianco dell’Appennino Centrale” certification circuit.
The meat is ground to a medium grain, shaped without excessive compression, and quickly frozen (IQF) to preserve texture, color, and juiciness.
The 4x100g format is practical for portioned use, ensures zero waste, and is perfectly suited for restaurants, central kitchens, and retail channels.
The 4x100g format is practical for portioned use, ensures zero waste, and is perfectly suited for restaurants, central kitchens, and retail channels.
- Burger, Frozen pack, Prepared and portioned
Cod. 8402
The Frozen Piedmontese Burger 4x100g is made from certified Piedmontese beef, renowned for its excellent nutritional properties: low fat content, high protein percentage, and superior tenderness due to the near absence of connective tissue.The frozen Piemontese beef burger 4x100g is freshly processed, hand-shaped using a cold-press method, and frozen with the IQF (Individual Quick Freezing) process to preserve its full organoleptic properties.
The 4x100g format is practical, well-balanced, and designed for use in professional kitchens or retail sales.
The Piemontese frozen burger 4x100g is the ideal choice for those who want to offer Italian pedigree beef with excellent nutritional characteristics and a delicate yet persistent flavor. Perfect for sandwiches, main courses, and fast service, it guarantees high standards, convenience, and long-lasting preservation — without compromise.
The Piemontese frozen burger 4x100g is the ideal choice for those who want to offer Italian pedigree beef with excellent nutritional characteristics and a delicate yet persistent flavor. Perfect for sandwiches, main courses, and fast service, it guarantees high standards, convenience, and long-lasting preservation — without compromise.
- Burger, Frozen pack, Prepared and portioned
Cod. 8332
The frozen Marchigiana beef burger 4x100g is made from Marchigiana breed beef, one of the three cattle breeds protected under the PGI “Vitellone Bianco dell’Appennino Centrale” certification.
Known for its natural tenderness, low fat content, and high protein yield, Marchigiana beef is ideal for light yet flavorful preparations.
After cold processing and shaping, the burgers are frozen using the IQF (Individual Quick Freezing) method, which preserves structure, color, and nutritional values without stressing the product.
The frozen Marchigiana beef burger 4x100g is designed for professionals in the quick-service and organized catering sectors who refuse to compromise on quality, traceability, and authentic flavor.
Each burger embodies the excellence of Italian livestock farming in a versatile, stable, and ready-to-use format — delivering the genuine flavor of authentic Marchigiana beef.
- Burger, Frozen pack, Prepared and portioned
Cod. 8412
The frozen Romagnola beef burger 4x100g is made from selected meat of Romagnola heifer beef, a historic Italian breed protected under the PGI “Vitellone Bianco dell’Appennino Centrale” certification.
The meat is naturally lean, tender, and flavorful, with fine fibers and excellent cooking performance — ideal for high-quality burgers.
Freshly processed and shaped without forced compression, the burger is frozen using IQF (Individual Quick Freezing) technology to preserve its color, texture, and nutritional values unaltered until the moment of use.
Freshly processed and shaped without forced compression, the burger is frozen using IQF (Individual Quick Freezing) technology to preserve its color, texture, and nutritional values unaltered until the moment of use.
- Burger, Frozen pack, Prepared and portioned
The Frozen Heifer Burger 4x100g is made from Italian beef sourced from scottona — young, non-pregnant female cattle selected for their superior quality characteristics: fine fibers, delicate marbling, and natural tenderness that ensure full flavor and excellent texture.
Cold-formed, the burgers are individually frozen using IQF (Individual Quick Freezing) technology, which preserves structure, juiciness, and color without alteration.
- Burger, Frozen pack, Prepared and portioned
Cod. 8313
The frozen Angus beef burger 6x200g is made from selected beef of the Angus genetic type, renowned for its natural marbling, superior juiciness, and rich yet balanced flavor.
The cut used is lean, with a well-balanced fat content that ensures a tender texture and excellent performance during cooking.Freshly processed, carefully shaped, and frozen using IQF technology, this burger preserves all the organoleptic properties of the original meat. It is packaged in a practical multipack box containing six 200g units, ideal for food service professionals and retail distribution.
The Frozen Angus Burger 6x200g is designed for restaurants, pubs, catering, and large-scale distribution seeking a ready-to-use, safe, standardized, and high-yield product. Thanks to its generous weight, juicy and compact texture, and immediate freezing after processing, each burger retains its structure, aroma, and authentic flavor.It is the perfect choice for those seeking operational speed, zero waste, and consistent quality standards all year round.
The cut used is lean, with a well-balanced fat content that ensures a tender texture and excellent performance during cooking.Freshly processed, carefully shaped, and frozen using IQF technology, this burger preserves all the organoleptic properties of the original meat. It is packaged in a practical multipack box containing six 200g units, ideal for food service professionals and retail distribution.
The Frozen Angus Burger 6x200g is designed for restaurants, pubs, catering, and large-scale distribution seeking a ready-to-use, safe, standardized, and high-yield product. Thanks to its generous weight, juicy and compact texture, and immediate freezing after processing, each burger retains its structure, aroma, and authentic flavor.It is the perfect choice for those seeking operational speed, zero waste, and consistent quality standards all year round.
- Burger, Frozen pack, Prepared and portioned
Cod. 8303
The Frozen Chianina Burger 6x200g is made from 100% Chianina beef, raised in Italy, fully traceable, and compliant with the PGI “Vitellone Bianco dell’Appennino Centrale” specifications.
The meat is freshly processed, medium-ground, shaped into 200g burgers, and immediately frozen using the IQF (Individual Quick Freezing) process to preserve all the product’s organoleptic qualities — color, texture, aroma, and juiciness.This format is ideal for gourmet plate presentations, featuring a large, juicy burger with strong visual appeal — ready for grilling, griddling, or oven cooking.
The meat is freshly processed, medium-ground, shaped into 200g burgers, and immediately frozen using the IQF (Individual Quick Freezing) process to preserve all the product’s organoleptic qualities — color, texture, aroma, and juiciness.This format is ideal for gourmet plate presentations, featuring a large, juicy burger with strong visual appeal — ready for grilling, griddling, or oven cooking.
- Burger, Frozen pack, Prepared and portioned
Cod. 8333
The Frozen Marchigiana Burger 6x200g is made from Marchigiana beef, sourced from Italian cattle certified under the PGI “Vitellone Bianco dell’Appennino Centrale” specification.
Known for its natural tenderness, fine muscle fiber, and low fat content, Marchigiana beef is ideal for high-quality burgers that are wholesome and light yet full of flavor.The Marchigiana frozen burger 6x200g IQF is made from freshly processed meat, hand-shaped using a cold press, and frozen with IQF (Individual Quick Freezing) technology, ensuring maximum preservation and zero liquid loss during cooking.
It is designed for those seeking a gourmet, reliable, and ready-to-use product with a clear and traceable identity.
Marchigiana beef, light yet flavorful, is ideal for modern, quality-focused menus — both in the restaurant industry and in specialized retail.Each burger is individually frozen, easy to portion, with high yield and no syneresis.
- Burger, Frozen pack, Prepared and portioned
Cod. 8262
The Frozen Heifer Burger 6x200g is made from selected Italian beef sourced from scottona — young, non-pregnant female cattle characterized by fine marbling, tender fibers, and a round, delicate flavor.Each burger is cold-processed and shaped without excessive pressing to preserve juiciness and texture during cooking.The product is frozen using IQF (Individual Quick Freezing) technology, which ensures perfect preservation, flexible portioning, and zero syneresis.
The 200g IQF frozen scottona hamburger is the perfect choice for professionals working with high volumes and demanding standards: restaurants, steakhouses, central kitchens, corporate canteens, and food service lines.It offers consistent Italian quality, operational convenience, and natural flavor—always available and ready to use.
- Aged Cured Meats
Cod. 050130
Angioletti are small, fine-grained sausages primarily made with ham. Gluten-free and dairy-free, they are produced using artisanal methods. Their distinctive feature is the ball-shaped tying.
- Aged Cured Meats
Cod. 050009
The culatta is made from the hind legs of exclusively Italian pigs, fully controlled and certified.
After careful selection, the legs are trimmed, brined, and aged for at least six months.
Savory yet tender and delicate, each slice is perfect in both appearance and flavor.
After careful selection, the legs are trimmed, brined, and aged for at least six months.
Savory yet tender and delicate, each slice is perfect in both appearance and flavor.
- Aged Cured Meats
Cod. 050131
Diavoletti are small spicy sausages with a fine grind, made primarily from ham meat. Gluten-free and dairy-free, they are crafted using traditional artisanal methods.
- Aged Cured Meats
Cod. 050023
The Guanciale is made from the pig’s cheek and part of the throat. It is salted and seasoned with a blend of natural spices.
Its flavor is traditional yet delicately balanced.
Its flavor is traditional yet delicately balanced.
- Aged Cured Meats
Cod. 050020
The Mai Sazi Loin is obtained from the neck of exclusively Italian, certified, and controlled pigs.
It is massaged, salted, and spiced, then wrapped in a natural casing, hand-tied, and left to age.
It features a sweet aroma and a delicate flavor that intensifies as the curing process progresses.
Available whole or in vacuum-packed portions.
It is massaged, salted, and spiced, then wrapped in a natural casing, hand-tied, and left to age.
It features a sweet aroma and a delicate flavor that intensifies as the curing process progresses.
Available whole or in vacuum-packed portions.
- Aged Cured Meats
Cod. 050018
The “Mai Sazi” Aged Pork Tenderloin, also known as Lonzino, is a very lean cured meat made from deboned pork loin, seasoned and aged for at least 60 days. Its aroma is distinctive, delicate, and slightly savory. Cylindrical in shape and wrapped in natural casing.
Gluten-free and dairy-free.
Gluten-free and dairy-free.
- Aged Cured Meats
Cod. 050002 7+ 050004 9+
Mai Sazi Prosciutto Crudo is made exclusively from Italian pork. Its fragrant aroma and mildly salted, authentic flavor recall the ancient local tradition. The ham is trimmed of the distal part (the foot). When sliced, it shows an intense pink color and a perfect balance between lean and fat parts.
- Aged Cured Meats
The “Mai Sazi” Rustic Ham is a boneless artisanal ham, made from a fresh pork leg that is trimmed and deboned raw, then subjected to traditional dry salting and slow curing in controlled environments for over 8 months.
This technique, known in traditional charcuterie as sgambatura, allows for uniform drying of the piece and ensures fast, even maturation, while preserving internal juiciness, rustic flavor, and excellent slicing yield.
The product comes in a compact, pressed format, boneless and rindless, ready for automatic slicers or food service use.
This technique, known in traditional charcuterie as sgambatura, allows for uniform drying of the piece and ensures fast, even maturation, while preserving internal juiciness, rustic flavor, and excellent slicing yield.
The product comes in a compact, pressed format, boneless and rindless, ready for automatic slicers or food service use.
- Aged Cured Meats
Cod. 050034
The Mai Sazi Farmer’s Salami is made from premium cuts of exclusively Italian pork.
Its processing and recipe follow the traditional methods of old-fashioned Abruzzese country charcuterie.
It is encased in a natural casing, which, thanks to its thickness, allows for a longer curing period, and it is hand-tied. The grain is medium to coarse. Gluten- and dairy-free.
Its processing and recipe follow the traditional methods of old-fashioned Abruzzese country charcuterie.
It is encased in a natural casing, which, thanks to its thickness, allows for a longer curing period, and it is hand-tied. The grain is medium to coarse. Gluten- and dairy-free.
- Aged Cured Meats
Cod. 050045
The “Mai Sazi” Aged Liver Salamella is a traditional Abruzzese cured meat, made from selected Italian pork and a percentage of pork liver, following an ancient rural recipe. The salamella is stuffed into natural casing, hand-tied, and slowly aged for at least 30 days until it reaches the ideal dryness and aromatic complexity.It is a salami with a bold character, rich in iron and flavor, ideal for those who appreciate the intense, authentic tastes of traditional charcuterie.
- Aged Cured Meats
Mai Sazi Farmer’s Salami is made with premium cuts of exclusively Italian pork. Its processing and recipe follow the tradition of ancient rural Abruzzese charcuterie. The casing is natural and, thanks to its thickness, allows for a longer aging period. Each piece is hand-tied and features a medium-coarse texture. Gluten-free and dairy-free.Made with lean cuts and selected pork belly, it is stuffed into natural casing, hand-tied, and slowly aged for at least 30 days. The result is a salami with a full, balanced flavor, an intense aroma, and pleasant persistence on the palate.
- Aged Cured Meats
The “Mai Sazi” spicy *salamella* is an artisanal cured sausage made from selected Italian pork and stuffed into natural casing, following the rural Abruzzese tradition.Designed for those who appreciate intense, authentic flavors, this salamella combines tenderness, balanced spiciness, and an unmistakable aroma.
- Aged Cured Meats
The “Mai Sazi” Sweet Salamella is a traditional fresh salami from Abruzzo, made with selected Italian pork, stuffed into natural casing, and intended for short aging or fresh consumption. It features a delicate flavor, a fragrant aroma, and a soft texture, making it perfect for deli counters, traditional cuisine, and retail sales.Artisanal processing and natural ingredients: lean meat and pork belly, seasoned with salt and sweet black pepper.
- Aged Cured Meats
Cured dry-aged deli meat – High quality from semi-free-range native pigs
The Culatta di Suino Nero d’Abruzzo is an artisanal premium cured meat, obtained from the most noble part of the hind leg, separated from the fiocchetta and carefully trimmed boneless and rindless, while preserving its natural fat layer. This outer covering promotes slow aging and gives the meat exceptional tenderness and smoothness when sliced.Produced exclusively from native Nero d’Abruzzo pigs, raised in wide open spaces and fed with local grains, legumes, and acorns, the culatta stands out for:a complex and lingering aromanatural marblinga balanced sweet and savory aromacompact and fine grainA product intended for gourmet dining, specialty delicatessens, export of Italian excellences, and high-end gastronomy.
- Aged Cured Meats
Whole Black Abruzzo Pork Jowl – Artisan Excellence for the Ho.Re.Ca. Sector Distribution SectorsDiscover our Whole Black Abruzzo Pork Jowl, a premium product dedicated to professionals in the food industry. Handcrafted using traditional methods, it is slowly aged to enhance the intense flavor and distinctive marbling typical of this native breed.Perfect for gourmet restaurants, delicatessens, specialty butcher shops, and distributors, our guanciale is available in whole and half vacuum-packed formats, ideal for ensuring freshness and convenience in storage.✅ 100% Italian meat
✅ Black Abruzzo breed raised in free-range conditions
✅ Suitable for high-quality culinary preparationsContact us for reserved price lists, B2B orders, and professional sampling.
- Aged Cured Meats
The Loin (Capocollo) of Abruzzo Black Pig is an artisanal specialty made from premium meat of pigs raised semi-free-range in Abruzzo.
Processed according to ancient norcineria techniques and naturally aged, it is distinguished by its compact texture, aromatic fragrance, and delicate yet lingering flavor.Ideal for delicatessens, gourmet restaurants, and specialty retailers, our loin is available whole or in vacuum-packed portions to ensure optimal preservation and maximum slicing yield.✅ Certified Abruzzo Black Pig ✅ Artisanal processing and slow aging ✅ High gastronomic value product for food service and retail
Processed according to ancient norcineria techniques and naturally aged, it is distinguished by its compact texture, aromatic fragrance, and delicate yet lingering flavor.Ideal for delicatessens, gourmet restaurants, and specialty retailers, our loin is available whole or in vacuum-packed portions to ensure optimal preservation and maximum slicing yield.✅ Certified Abruzzo Black Pig ✅ Artisanal processing and slow aging ✅ High gastronomic value product for food service and retail
- Aged Cured Meats
Cod. 051421
- Aged Cured Meats
Abruzzo Black Pork Belly comes exclusively from Nero d’Abruzzo pigs raised in extensive or semi-free-range systems, fed a natural diet, and bred according to traditional farming standards.Processing involves manual dry salting, seasoning with black pepper, garlic, and natural spices, followed by a drying and natural aging period in ventilated rooms for a minimum of 60–90 days.
The pancetta appears marbled, tender, and compact, with a perfect balance between lean and fat parts. When sliced, it releases sweet, aromatic, and intense notes typical of meats from native pig breeds.Technical specifications:Raw material: Nero d’Abruzzo pork (Italian origin, certified supply chain)Anatomical cut: Ventral region, with or without rind
- Aged Cured Meats
The whole ham from Abruzzo Black Pork is a long-aged cured meat, made from fresh bone-in ham obtained exclusively from semi-free-range Nero d’Abruzzo pigs. This native, slow-growing breed gives the product high intramuscular marbling, a compact texture, and a unique organoleptic profile with complex, lingering aromas.The ham is dry-salted, manually massaged with sea salt and natural spices, then left to rest in refrigerated rooms to promote gradual absorption and dehydration. It is followed by a natural aging period of at least 18 months, during which the ham develops its characteristic outer crust, the sweetness of the meat, and the maturation of its noble fat—one of the distinctive traits of this breed.The product is available whole with bone or deboned, pressed, and vacuum-packed upon request.Technical data:Raw material: Nero d’Abruzzo pork, fresh ham with rindProcessing: Traditional dry salting, natural aging ≥18 months
- Aged Cured Meats
The Sausage in Jar from Suino Nero d’Abruzzo is a fine gastronomic specialty, made with pork sourced exclusively from the Suino Nero d’Abruzzo, an indigenous breed raised in semi-wild conditions.
After a short natural curing period, the sausage is cut into pieces and preserved in seed oil, following the ancient rural Abruzzese tradition.Un prodotto che unisce materia prima di eccellenza, artigianalità vera e gusto intenso. Il profumo è fragrante e speziato, il sapore è pieno, rotondo con le tipiche note rustiche e dolci del Suino Nero.
- Aged Cured Meats
The Nostrano Salami from Suino Nero d’Abruzzo is a high-end cured meat, artisanally produced with pork sourced exclusively from the Suino Nero d’Abruzzo, an indigenous breed raised in semi-wild conditions using sustainable methods. This salami embodies local tradition, biodiversity, and artisanal craftsmanship, designed for the most demanding B2B market — delicatessens, wine shops, restaurants, and retailers of premium products.
- Aged Cured Meats
Cod. 51475
Ventricina in jar is a traditional specialty of Abruzzo’s norcineria reinterpreted, in a modern way by Centro Carne, made from a noble base: lean meat and lard from Suino Nero d’Abruzzo, a rustic breed raised semi-wild, without industrial feeding or forced growth.Crafted by hand with a coarse grind, seasoned with salt, sweet and spicy pepper, garlic, and natural spices, it is packed cold and aged directly in glass to preserve the authentic aroma and character of the region.
- Burger, Prepared and portioned, Skin pack
Cod. 9913
The American Burger is a bold, rich product designed to evoke the American tradition in shape, flavor, and texture. Prepared with selected beef, medium-ground with a balanced fat ratio, it is designed to ensure juiciness and authentic flavor during cooking.Packaged in a skin pack (V/S) with high vacuum adhesion, it preserves freshness, color, and texture while enhancing visual appeal at the counter.
- Burger, Prepared and portioned, Skin pack
The Abruzzo-raised Angus burger is a gourmet, fully traceable product made from meat sourced exclusively from local Abruzzo farms, where the animals are raised according to sustainable livestock practices, with natural feed, guaranteed welfare, and certified traceability.
This Abruzzo-raised Angus burger represents local excellence transformed into a ready-to-cook product that is safe, premium, and of high gastronomic value.
Perfect for butcher shops, delicatessens, and restaurants seeking premium meat with a clear origin and a rich sensory profile — ready in just a few minutes, yet full of character.Centro Carne enhances the Abruzzo supply chain through a clean processing method — free from flavorings or artificial additives — to deliver to the end customer the authentic taste of a well-made burger, crafted from genuine raw ingredients.
- Burger, Prepared and portioned, Skin pack
Cod. 9438
The Angus hamburger comes from Angus-type cattle, appreciated for their high degree of marbling, which contributes to an authentic, rich, and succulent flavor.GLUTEN-FREE, with a 20-day shelf life. Weight: 180 g – Diameter: 12 cm.
The Angus skin-packed hamburger is designed for those who seek quality, convenience, and flawless presentation. Ideal for refrigerated counters, modern butcher shops, gastronomy, and premium retail (GDO), it is ready to cook and delivers a superior taste experience thanks to the selection of raw materials and precise meat cutting.Packaged in vacuum-sealed, skin-tight protective atmosphere, it preserves its natural color, clean aroma, and juiciness right up to opening.
The Angus skin-packed hamburger is designed for those who seek quality, convenience, and flawless presentation. Ideal for refrigerated counters, modern butcher shops, gastronomy, and premium retail (GDO), it is ready to cook and delivers a superior taste experience thanks to the selection of raw materials and precise meat cutting.Packaged in vacuum-sealed, skin-tight protective atmosphere, it preserves its natural color, clean aroma, and juiciness right up to opening.
- Burger, Prepared and portioned, Skin pack
Cod. 9236 100g/ 9238 180g/ 9233 200g
The Chianina burger v/s Skin is made from Chianina beef — one of Italy’s oldest and most prestigious breeds — known for its fine fibers, low fat infiltration, and high protein yield.
It is processed fresh, ground to a medium grain, and shaped without excessive compression to preserve the meat’s natural texture.
Packaged in a high-adhesion vacuum skin pack, it ensures visual freshness, protection, and extended shelf life.
Packaged in a high-adhesion vacuum skin pack, it ensures visual freshness, protection, and extended shelf life.
- Burger, Prepared and portioned, Skin pack
Cod. 9138
The Marchigiana v/s Skin burger is made from Marchigiana breed beef, sourced from Italian cattle raised in accordance with the standards of the PGI “Vitellone Bianco dell’Appennino Centrale” specification.
This breed is valued for its natural tenderness, fine muscle fibers, low fat content, and balanced flavor — qualities that make it ideal for an authentic and flavorful burger.
The Marchigiana Skin Burger combines the value of certified Italian beef with a modern, functional presentation — ideal for those seeking visibly high and immediately recognizable quality.
It is the perfect choice for specialty shops, premium corners, professional kitchens, and high-end retail chains seeking distinctive, safe products with excellent gastronomic performance.
- Burger, Prepared and portioned, Skin pack
Cod. 9338
The Piemontese v/s Skin burger is made from selected Piemontese breed beef, sourced from cattle raised in Italy under controlled livestock standards and known for their genetic traits that produce exceptionally lean, tender meat with high protein yield.
The Piemontese Skin Burger represents the perfect synthesis of craftsmanship, certified Italian breed quality, and advanced packaging technology.
It is designed for discerning customers who value recognizable quality, transparent origin, and maximum convenience.
Ideal for premium retailers and gourmet counters that promote native Italian breeds — offered in a modern, safe, and ready-to-use format.
Ideal for premium retailers and gourmet counters that promote native Italian breeds — offered in a modern, safe, and ready-to-use format.
- Burger, Prepared and portioned, Skin pack
The Romagnola Skin Pack Burger is made from Romagnola heifer beef, raised in Italy in accordance with the PGI “Vitellone Bianco dell’Appennino Centrale” specification — a guarantee of full traceability, animal welfare, and natural feeding practices.
Romagnola beef is high in protein, tender, and naturally lean, with a rich, clean flavor — perfect for crafting a premium-quality burger.
This burger combines craftsmanship, heritage, and innovation.
It is the perfect choice for those who want to offer a premium, certified product — instantly recognizable, in an elegant and secure package.
Perfect for the refrigerated displays of specialized retail chains, as well as for delicatessens and stores focused on product origin.
- Burger, Prepared and portioned, Skin pack
Cod. 9036 100g/ 9038 180g/ 9033 200g
The Scottona v/s Skin burger is made from fresh Italian scottona beef — young, non-pregnant female cattle — selected for its natural tenderness, fine marbling, and delicate yet full flavor.
The medium-grain grinding, cold forming, and high-adhesion vacuum skin packaging ensure a ready-to-cook product of exceptional quality.
The Scottona Skin Pack burger is designed for those who want to offer a premium, traceable product, featuring modern packaging that enhances the raw material while ensuring safety and freshness up to the moment of opening.Perfect for gourmet lines, take-away refrigerators, and served counters — where end customers seek Italian quality and immediate convenience.
The Scottona Skin Pack burger is designed for those who want to offer a premium, traceable product, featuring modern packaging that enhances the raw material while ensuring safety and freshness up to the moment of opening.Perfect for gourmet lines, take-away refrigerators, and served counters — where end customers seek Italian quality and immediate convenience.
- Burger, Prepared and portioned, Skin pack
Cod. 9920
The “Il Pregiato” hamburger is a premium product made exclusively with beef from the three breeds recognized by the PGI Vitellone Bianco dell’Appennino Centrale specification: Chianina, Marchigiana, and Romagnola. These are historic Italian breeds, raised according to strict standards of animal welfare, natural feeding, and certified supply chain traceability.Processed fresh and shaped without excessive pressing, “Il Pregiato” is packaged in vacuum skin pack to ensure freshness, stability, and impeccable presentation.
- Burger, Prepared and portioned, Skin pack
Cod. 9838
The Manzetta d’Abruzzo burger is made from beef sourced from young cattle raised in Abruzzo, selected for genetics, natural feeding, and animal welfare, with full traceability and processing entirely within the regional supply chain.
The meat is tender, flavorful, and well-balanced, with light marbling and excellent cooking performance. The burger is ground to a medium texture, freshly shaped, and packaged in a vacuum skin pack, ensuring visual stability, protection, and extended freshness.
The Manzetta d’Abruzzo Skin Burger brings to the refrigerated display all the value of local, carefully controlled, and flavorful meat — in a modern, elegant, and ready-to-use format. Perfect for those who want to stand out with a product deeply tied to the territory, without compromising on quality or safety.Centro Carne selects cattle raised in Abruzzo according to responsible livestock farming standards, to offer a healthy, flavorful, and sustainable product in packaging that highlights its identity.
The Manzetta d’Abruzzo Skin Burger brings to the refrigerated display all the value of local, carefully controlled, and flavorful meat — in a modern, elegant, and ready-to-use format. Perfect for those who want to stand out with a product deeply tied to the territory, without compromising on quality or safety.Centro Carne selects cattle raised in Abruzzo according to responsible livestock farming standards, to offer a healthy, flavorful, and sustainable product in packaging that highlights its identity.
- Burger, Prepared and portioned, Skin pack
The Passione Bio Burger comes from a certified organic supply chain, using cattle raised in Italy with full respect for animal welfare and fed exclusively with organic forage — free from GMOs, antibiotics, and growth promoters.
The Passione Bio Burger, packaged in a skin pack, is designed for the modern consumer:
conscious, demanding, and attentive to both flavor and the environment. It embodies the best of Italian organic livestock farming, offering quality and transparency in a safe, elegant, and sustainable format.
A ready-to-cook burger, perfect for those who seek ethical value and authentic taste — without compromise.
conscious, demanding, and attentive to both flavor and the environment. It embodies the best of Italian organic livestock farming, offering quality and transparency in a safe, elegant, and sustainable format.
A ready-to-cook burger, perfect for those who seek ethical value and authentic taste — without compromise.
- Prepared and portioned, Skin pack, Tartàre
Cod. 9246
Chianina TartareThe Chianina Beef Tartare is a premium product made from fresh beef of the prestigious Chianina breed, renowned for its lean, tender meat and refined flavor. This selected cut is finely ground to provide a smooth, velvety texture, ideal for those who enjoy raw meat in an authentic, gourmet way.Perfect for chefs and cooking enthusiasts, the Chianina tartare lends itself to both refined and traditional preparations, enhancing the superior quality of Italian beef.
- Prepared and portioned, Skin pack, Tartàre
Piemontese Tartare 160gThe Piemontese Tartare 160g is a high-quality product made from fresh beef of the renowned Piemontese breed, celebrated for its tenderness and delicate flavor.
This selected cut is finely ground to ensure a soft, velvety texture, ideal for refined raw preparations.Perfect for chefs and cooking enthusiasts who wish to bring to the table a genuine dish with authentic flavor, the 160-gram portion is designed to offer the ideal balance of freshness and taste in every bite.
This selected cut is finely ground to ensure a soft, velvety texture, ideal for refined raw preparations.Perfect for chefs and cooking enthusiasts who wish to bring to the table a genuine dish with authentic flavor, the 160-gram portion is designed to offer the ideal balance of freshness and taste in every bite.
- Prepared and portioned, Skin pack, Tartàre
Cod. 9646
Tartare Marchigiana 160g – Carne Fresca di Manzo Pregiata per Preparazioni GourmetThe Marchigiana Beef Tartare 160g is a selected cut of fresh meat from Marchigiana cattle, renowned for the quality of their tender and flavorful beef. Carefully prepared to ensure maximum freshness, this tartare is ideal for those who enjoy raw meat in a genuine and refined way.Its soft texture and intense flavor make it perfect for gourmet preparations, both in restaurants and in home cooking. The 160g format is designed as a balanced single portion, perfect for an appetizer or a light dish.
- Prepared and portioned, Skin pack, Tartàre
Romagnola Tartare 160gThe Romagnola Beef Tartare 160g is made from fresh beef of the prized Romagnola breed, celebrated for its tenderness and rich, authentic flavor. This selected cut is finely ground to ensure a smooth, velvety texture, ideal for refined raw preparations.The 160g portion is designed to offer the right amount of fresh, flavorful meat, perfect for appetizers or light dishes in both restaurants and at home.
- Prepared and portioned, Skin pack, Tartàre
Manzetta d’Abruzzo Tartare 2x80g – Fresh Abruzzese Beef for Gourmet PreparationsThe Manzetta d’Abruzzo Beef Tartare 2x80g is a selected product made from young beef raised in the Abruzzo region, renowned for the quality and authenticity of its meat. This double pack, containing two 80-gram portions, is perfect for those who wish to enjoy a fresh, flavorful tartare with exceptional tenderness, ideal for both restaurants and discerning consumers.Prepared with finely minced meat, the Manzetta d’Abruzzo tartare offers an authentic, natural flavor, perfect for gourmet preparations and high-quality raw dishes. The double portion ensures convenience and freshness while preserving all the organoleptic properties of the meat.
- Burger, Prepared and portioned, Skin pack
Cod. 9922
Our smash burger is made from selected ground beef, processed under low pressure to preserve its fragrance and flavor. A unique spice blend enhances its taste and allows for perfect caramelization.
130g, 7.5 cm diameter, and 3.5 cm height — easy and smart.
130g, 7.5 cm diameter, and 3.5 cm height — easy and smart.
- Burger, Prepared and portioned, Skin pack
Cod. 9582
The Passione Bio Burger comes from a certified organic supply chain, using cattle raised in Italy with full respect for animal welfare and fed exclusively with organic forage — free from GMOs, antibiotics, and growth promoters.
The Passione Bio Burger, packaged in a skin pack, is designed for the modern consumer:
conscious, demanding, and attentive to both flavor and the environment. It embodies the best of Italian organic livestock farming, offering quality and transparency in a safe, elegant, and sustainable format.
A ready-to-cook burger, perfect for those who seek ethical value and authentic taste — without compromise.
conscious, demanding, and attentive to both flavor and the environment. It embodies the best of Italian organic livestock farming, offering quality and transparency in a safe, elegant, and sustainable format.
A ready-to-cook burger, perfect for those who seek ethical value and authentic taste — without compromise.
- Burger, Prepared and portioned, Skin pack
Cod. 9634
MaxiBurger BBQ 250g – Beef Burger for Grilling and Gourmet CreationsThe MaxiBurger 250g BBQ is the perfect hamburger for lovers of bold flavor and authentic grilling. Made from selected adult beef, coarsely ground for a juicy texture, it is designed for grilling or griddle cooking, offering a rich, intense taste, ideal for gourmet burgers.Its generous 250-gram weight makes it the true star of any plate or sandwich. A must-have for restaurants, pubs, burger joints, or home barbecues, also perfect when paired with melted cheese, grilled onions, smoky sauces, or artisanal bread.
- Cooked
Cod. 8661 500g/ 8662 2x500g/ 8660 1kg
Centro Carne’s Pulled Pork was created in collaboration with Grill Master Daniele Govoni, one of Italy’s leading barbecue experts.
It is prepared starting from pork shoulder, massaged with a rub of natural spices, and slow-cooked at low temperature until the meat becomes extremely tender, juicy, and fragrant, then hand-pulled to preserve its structure and moisture.A ready-to-use specialty designed for gourmet sandwiches, street food dishes, protein salads, and modern food service, available in practical and high-performance formats.
- Burger, Cooked, Prepared and portioned
Cod. 8630
The pre-cooked beef burger 2x100g is a ready-to-eat product after regeneration, made with selected beef, cooked at a controlled temperature, and portioned into a practical 100-gram format.
This 100g burger is designed for those who need speed and consistency without compromising on taste or quality.
Pre-cooked and packaged to minimize handling during service, it is ideal for professional kitchens, catering services, food corners, vending, hot food lines, and refrigerated ready meals.
It offers compact, flavorful meat with low moisture content — perfect for maintaining structure and aroma even after regeneration.
It offers compact, flavorful meat with low moisture content — perfect for maintaining structure and aroma even after regeneration.
- Burger, Cooked, Prepared and portioned
Cod. 8668
The pre-cooked pork burger 150g is made from selected pork, chosen for its tenderness and balanced flavor.
The meat is ground, hot-formed, and cooked to the core through a controlled process that ensures microbiological safety and uniform texture.
It is a ready-to-regenerate product, ideal for quick-service restaurants, school or corporate canteens, large-scale retail, and all contexts where speed and consistency of results are essential.
It is a ready-to-regenerate product, ideal for quick-service restaurants, school or corporate canteens, large-scale retail, and all contexts where speed and consistency of results are essential.
- 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.
- Prepared and portioned
Cod. 008190
The vacuum-packed adult beef mince by Centro Carne Srl is made exclusively from selected meats sourced from certified adult cattle.
Carefully processed with artisanal attention and vacuum-packed to best preserve its freshness, flavor, and nutritional properties, it is ideal for all types of culinary preparations.High cooking yield Perfect for ragù, meatballs, burgers, sauces, and main courses.Thanks to vacuum packaging, our beef mince ensures longer shelf life and hygiene, while preserving its organoleptic qualities intact.
Carefully processed with artisanal attention and vacuum-packed to best preserve its freshness, flavor, and nutritional properties, it is ideal for all types of culinary preparations.High cooking yield Perfect for ragù, meatballs, burgers, sauces, and main courses.Thanks to vacuum packaging, our beef mince ensures longer shelf life and hygiene, while preserving its organoleptic qualities intact.
- Prepared and portioned
Cod. 008198
Our vacuum-packed mixed mince, made from a carefully selected blend of adult beef and Italian pork, is the ideal kitchen ally for flavorful and versatile preparations.
The balance between the two meats ensures tenderness, rich flavor, and excellent cooking performance.Ideal for:Meatballs and meatloaf Bolognese sauce Lasagna and baked timbales Homemade hamburgersFreshly processed every day Vacuum-packed for optimal preservationWith vacuum packaging, we ensure longer shelf life, maximum hygiene, and the preservation of the meat’s original organoleptic characteristics. Our mixed ground meat is ready to use, safe, and of high quality, designed for both families and food professionals.
The balance between the two meats ensures tenderness, rich flavor, and excellent cooking performance.Ideal for:Meatballs and meatloaf Bolognese sauce Lasagna and baked timbales Homemade hamburgersFreshly processed every day Vacuum-packed for optimal preservationWith vacuum packaging, we ensure longer shelf life, maximum hygiene, and the preservation of the meat’s original organoleptic characteristics. Our mixed ground meat is ready to use, safe, and of high quality, designed for both families and food professionals.
- Burger, MAP, Prepared and portioned
Cod. 8310
The Black Angus hamburger is made from beef selected from Angus-type cattle, known for their high level of intramuscular marbling, natural tenderness, and rich, persistent flavor. Ground to a medium grain and shaped with artisanal care, the hamburger is packaged in a 6×200 g MAP tray (modified atmosphere packaging) to ensure microbiological stability, vibrant color, and extended shelf life—keeping the product visually appealing right up to the point of sale or opening.
- Burger, Frozen pack, Prepared and portioned
Cod. 8473
The Frozen “Manzetta d’Abruzzo” Burger is made exclusively from lean, premium cuts of young female cattle raised in Abruzzo, carefully selected for tenderness, balance, and flavor.
The cuts used include topside, silverside, thick flank, and trimmed muscle, all free from nerves and visible fat, processed cold and without the addition of thickeners, gluten, or artificial flavorings.The Manzetta is chosen for its tender and juicy meat, which gives the burger perfect chewability and a rich, full flavor, while maintaining structure and moisture even when cooked directly from frozen.
This burger embodies the Abruzzo livestock heritage: combining a short supply chain, sustainable farming ethics, and artisanal meat processing expertise.
It is designed for those seeking an authentic, clean, and consistent burger — one that brings the essence of the region and true quality to the plate, both in food service and retail.
- MAP, MAP Beef Portions, Prepared and portioned
Cod. 8231
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.
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.
- MAP, MAP Beef Portions, Prepared and portioned
Cod. 8871
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.
- MAP, MAP Beef Portions, Prepared and portioned
Cod. 8880
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.
- MAP, MAP Beef Portions, Prepared and portioned
Cod. 8881
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.
- MAP, MAP Beef Portions, Prepared and portioned
Cod. 8856
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.
- MAP, MAP Beef Portions, Prepared and portioned
Cod. 8235
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.
- MAP, MAP Beef Portions, Prepared and portioned
Cod. 8231
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.
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.
- MAP, MAP Beef Portions, Prepared and portioned
Cod. 8247
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.
- MAP, MAP Beef Portions, Prepared and portioned
Cod. 8854
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.
- MAP, MAP Pork Portions, Prepared and portioned
Cod. 8171
The pork neck (also known as fresh capocollo) is an anatomical cut taken from the upper part of the pig’s neck, located between the loin and the shoulder. It is a naturally marbled cut, with an excellent balance between muscle and intramuscular fat, which makes it juicy and flavorful when cooked.In this raw-sliced version, packaged in MAP for professional use, the pork neck is cut to a uniform thickness—ideal for grilling, pan-searing, oven roasting, or open-flame cooking—perfect for catering, canteens, food service, and ready-to-eat gastronomy.
The MAP-sliced pork neck for catering is designed for those who seek flavor, yield, and operational efficiency.
- MAP, MAP Pork Portions, Prepared and portioned
Cod. 8180
Pork loin chops are obtained from the central loin cut, corresponding to the thoracic vertebrae of the pig. They feature a central bone, are hand-trimmed, and have a balanced fat cover that ensures full flavor, juiciness, and consistency during cooking.The cut is designed for the catering and food service sector, packaged in a professional ATM format, and ready to cook using various methods: pan or griddle, grill, static or convection oven, or low-temperature cooking (sous-vide)
- MAP, MAP Pork Portions, Prepared and portioned
Cod. 8182
Sliced pork belly is obtained from the anatomical cut of the belly, the ventral portion of the pig located between the rib section and the thigh. It is a flavorful cut with a well-balanced ratio of lean and fat, ideal for direct cooking or use in gastronomy.In this version, it is raw-sliced with controlled thickness (about 3–5 mm) and packaged in a maxi ATM format designed for collective catering, food service, rotisseries, bakeries, and gastronomic preparations. Also excellent as an ingredient for roulades, rolls, stuffings, grilled dishes, and rustic main courses.
- MAP, MAP Pork Portions, Prepared and portioned
Cod. 8489
Sliced pork loin is made from the boneless loin (the central part of the pork loin), processed raw and sliced to a uniform thickness. It is an extremely lean cut, composed of the longissimus dorsi muscle, known for its tenderness and even cooking performance.Each slice is carefully trimmed, free of visible waste, and packaged in a MAP tray suitable for retail sale, ensuring freshness, hygiene, and extended shelf life.
- MAP, MAP Pork Portions, Prepared and portioned
Cod. 8490
Pork loin chops are cut from the pork rack, sliced with bone and trimmed raw. The cut includes the central part of the back, consisting of the longissimus dorsi muscle, vertebral bone, and a light fat cover that provides juiciness and flavor during cooking.Regular slices (approximately 1.5–2 cm thick) are packaged in a MAP tray, ideal for retail sale: ready to cook on the grill, in a pan, or in the oven, with no additional preparation required.
- MAP, MAP Pork Portions, Prepared and portioned
Cod. 8491
The sliced pork neck—also known as fresh capocollo—is obtained from the upper part of the pig’s neck, a naturally marbled cut made up of well-veined muscle with interspersed fat.
This composition makes the meat juicy and flavorful, perfect for fast, high-heat cooking methods while maintaining tenderness and a rich taste.
Thinly sliced raw to a uniform thickness (about 6–8 mm), it is packaged in a MAP tray designed for retail sale: a practical, safe, and ready-to-use solution with extended shelf life and excellent display appeal.
Thinly sliced raw to a uniform thickness (about 6–8 mm), it is packaged in a MAP tray designed for retail sale: a practical, safe, and ready-to-use solution with extended shelf life and excellent display appeal.
- MAP, MAP Pork Portions, Prepared and portioned
Cod. 8492
The boneless sliced pork neck is obtained from the pig’s neck, deboned, trimmed, and raw-sliced. This cut—also known as fresh capocollo—is characterized by natural marbling that ensures juiciness and an intense flavor when cooked.The thick, even slices (approximately 6–8 mm) are ideal for pan-cooking, grilling, oven-baking, or braising.
Packaged in MAP trays and ready for retail sale, they ensure freshness, hygiene, and excellent display quality at the counter.
Packaged in MAP trays and ready for retail sale, they ensure freshness, hygiene, and excellent display quality at the counter.
- MAP, MAP Pork Portions, Prepared and portioned
Cod. 8493
Pork ribs in pieces (also known as puntine) are obtained from the anatomical rib cut—the lower part of the rib cage—composed of bone, connective tissue, and well-marbled muscle.
The cut is portioned raw into uniform pieces, easy to handle in the kitchen and ideal for grilling, oven roasting, or braising.
Packaged in a MAP tray and ready for retail sale, they offer consumers a rustic yet carefully processed product, suitable for both home cooking and hot counter gastronomy.
Packaged in a MAP tray and ready for retail sale, they offer consumers a rustic yet carefully processed product, suitable for both home cooking and hot counter gastronomy.
- MAP, MAP Pork Portions, Prepared and portioned
Cod. 8494
The sliced pork belly is obtained from the pig’s belly — a ventral cut rich in connective tissue, muscle, and intramuscular fat, which gives the meat an intense flavor and a tender, juicy texture when cooked.
Processed raw and sliced to a uniform thickness (about 3–5 mm), it is packaged in modified atmosphere trays (ATM) for retail sale, ideal for those seeking a ready-to-cook product for griddle, pan, oven, or traditional recipes.
Processed raw and sliced to a uniform thickness (about 3–5 mm), it is packaged in modified atmosphere trays (ATM) for retail sale, ideal for those seeking a ready-to-cook product for griddle, pan, oven, or traditional recipes.
- MAP, MAP Pork Portions, Prepared and portioned
Cod. 8495
Pork chunks are obtained from the raw processing of lean, well-trimmed cuts such as boneless shoulder, ham, and loin, selected to ensure uniform texture, delicate flavor, and excellent cooking performance.Portioned into cubes of 25–40 g, free from sinews or visible excess fat, they are packaged in MAP trays, ready for domestic or food service use. Ideal for quick recipes or slow cooking, whether stewed, pan-fried, or oven-baked.
- MAP, MAP Pork Portions, Prepared and portioned
Cod. 8490
The whole pork tenderloin is one of the most refined and lean cuts of the pig, located along the inner part of the loin, precisely in the psoas major muscle.
It is an extremely tender muscle, minimally used in movement, and therefore naturally soft and delicate—ideal for quick-cooking methods that preserve its juiciness and texture.
Trimmed and processed raw, the tenderloin is packaged whole in a MAP tray, perfect for retail sale: ready to be sliced into medallions, portions, or cooked whole.
Trimmed and processed raw, the tenderloin is packaged whole in a MAP tray, perfect for retail sale: ready to be sliced into medallions, portions, or cooked whole.
- Burger, MAP, Prepared and portioned
Cod. 8330
This hamburger is made with beef from the Marchigiana breed, one of the three breeds of the PGI Vitellone Bianco dell’Appennino Centrale. Known for its well-developed musculature, low fat content, and excellent cooking performance, Marchigiana beef delivers a balanced, natural, and full flavor—perfect for a high-quality hamburger.The 200g hamburger, packaged in professional MAP, is ideal for consumers seeking a genuine, traceable, and ready-to-cook product.
This hamburger represents the perfect balance between Italian livestock tradition and artisanal quality.
A product suited for quality fast food service, grill-line gastronomy, premium retail (GDO) and family packs, gourmet burger houses, and food trucks.
- MAP, MAP Pork Portions, Prepared and portioned
Cod. 8488
Boneless pork loin portions are obtained from the loin, the noble part of the rack, processed raw and carefully trimmed to ensure zero waste, excellent yield, and maximum versatility in the kitchen.
The cut consists almost entirely of the longissimus dorsi muscle, known for its natural tenderness and lean structure, with a fine marbling of fat that preserves juiciness and flavor during cooking.
The evenly cut portions, packaged in a MAP tray, are ideal for everyday cooking—ready for roasts, slices, steaks, or sous-vide preparations.
The evenly cut portions, packaged in a MAP tray, are ideal for everyday cooking—ready for roasts, slices, steaks, or sous-vide preparations.
- Burger, MAP, Prepared and portioned
Cod. 8400
Made with fresh beef from the Piemontese breed, the 200g hamburger is the result of careful, selective processing that highlights one of Italy’s most prized breeds for tenderness, leanness, and excellent cooking performance.
The Piemontese, native to northern Italy, is known for its low intramuscular fat content and the natural softness of its muscle, making each hamburger genuine, light, and full of authentic flavor.
Packaged in a MAP tray containing six 200g hamburgers, it is ideal for families, gastronomy, and food service operations seeking an artisanal yet stable and safe product.
Packaged in a MAP tray containing six 200g hamburgers, it is ideal for families, gastronomy, and food service operations seeking an artisanal yet stable and safe product.
- Burger, MAP, Prepared and portioned
Cod. 8270
This 200g hamburger is made with fresh beef from adult cattle, selected from lean forequarter cuts that are carefully trimmed and medium-ground to deliver a compact texture, full flavor, and excellent cooking performance.
Packaged in a 6-piece MAP tray, it is a versatile product designed for those who want a generous portion—perfect for both home use and fast food service.
Packaged in a 6-piece MAP tray, it is a versatile product designed for those who want a generous portion—perfect for both home use and fast food service.
- Burger, MAP, Prepared and portioned
Cod. 8358
This hamburger is made with fresh beef from adult cattle, selected from carefully trimmed forequarter cuts to achieve a product that is balanced in both flavor and texture.
Prepared without flavorings or additives, it is ideal for those seeking a simple, genuine, and high-quality hamburger—ready to cook in just a few minutes.The 100g format is practical and versatile, suitable for every occasion — from home cooking to gourmet sandwiches. The 6-piece MAP pack ensures freshness, hygiene, and extended shelf life.
- Burger, MAP, Prepared and portioned
Cod. 8367
The 2x100g adult beef hamburger is made from selected fresh beef, sourced from trimmed forequarter cuts and processed raw.
The result is a natural, compact, and flavorful product, suitable for any occasion and designed for those who want a controlled portion that’s quick to prepare.
The 2x100g format, packaged in a MAP tray, is perfect for retail distribution—ideal for small families, singles, or anyone who wants a complete meal with the right portion size.
The 2x100g format, packaged in a MAP tray, is perfect for retail distribution—ideal for small families, singles, or anyone who wants a complete meal with the right portion size.
- MAP, Prepared and portioned, Sausages
Cod. 8102
Fresh pork liver sausage is a traditional specialty from Central and Southern Italy, prepared with selected pork meat and offal, in particular fresh ground liver combined with shoulder and pork belly to balance flavor and texture.
Processed raw and stuffed into natural casing, it is seasoned according to traditional recipes.
The liver gives this sausage a bold and distinctive flavor, typical of rural charcuterie, perfect for those who appreciate strong and savory meats.
Packaged in an ATM tray, it maintains freshness and safety for retail or butcher shop distribution.
- MAP, Prepared and portioned, Sausages
Cod. 8103
The fresh pork Luganica is a long, thin sausage made from selected fresh pork, finely ground and stuffed into natural casing.
Produced from shoulder, pork belly, and lean trimmings, it is seasoned with salt, pepper, and natural spices according to a simple, genuine recipe typical of Central and Northern Italy’s tradition.
The ATM packaging preserves freshness, color, and flavor, making it ideal for retail sale.
- MAP, Prepared and portioned, Sausages
Cod. 8106
The fresh Napoli-style sausage is inspired by the Campanian charcuterie tradition and is distinguished by its coarse grind.
It is made with selected fresh pork from shoulder, belly, and trimmed cuts, medium-ground and stuffed into natural casing, following the classic traditional recipe.Packaged in modified atmosphere trays (ATM), it is ready to cook and perfect for enhancing large-scale retail (GDO) refrigerated displays with a typical regional product offering a bold and authentic flavor.
- MAP, Prepared and portioned, Sausages
Cod. 8156
The fresh knotted sausage “Pugliarella” type is a specialty inspired by the Apulian charcuterie tradition: long, thin, and hand-tied, made with selected fresh pork, medium-ground, and stuffed into natural casing.
The name “Pugliarella” refers to its typical spiral or tight-knot shape, highly appreciated for its versatility in cooking and artisanal appearance.
The mixture is seasoned according to the traditional recipe with salt, pepper, and wild fennel seeds. Packaged in modified atmosphere trays (ATM), it is ideal for modern distribution, maintaining its flavor, aroma, and freshness.
The mixture is seasoned according to the traditional recipe with salt, pepper, and wild fennel seeds. Packaged in modified atmosphere trays (ATM), it is ideal for modern distribution, maintaining its flavor, aroma, and freshness.
- Burger, Frozen pack, Prepared and portioned
Cod. 8413
This hamburger is made with beef from the Romagnola breed, one of the three breeds protected by the PGI Vitellone Bianco dell’Appennino Centrale designation.
Known for its fine grain, lean structure, and natural tenderness, Romagnola beef ensures a juicy, compact hamburger with an authentic flavor—ideal for gourmet burgers and professional kitchens.
The 200g format meets the needs of restaurants and professional grilling, while the IQF (Individually Quick Frozen) packaging provides maximum flexibility, convenience, and immediate reduction of bacterial load.
The 200g format meets the needs of restaurants and professional grilling, while the IQF (Individually Quick Frozen) packaging provides maximum flexibility, convenience, and immediate reduction of bacterial load.
- Burger, Frozen pack, Prepared and portioned
Cod. 8311 -200g 6kg 8742-200g 4kg 8741-150g 4.2kg 8740-100g 4kg
The frozen loose Angus burgers are made from selected fresh Angus-type beef, known for its fine marbling and natural tenderness, which provide juiciness, intense flavor, and excellent cooking performance.
Available in three formats (200g, 150g, 100g), they are designed to meet different service needs:
200g: for gourmet burgers and main courses
150g: a balanced format for classic sandwiches
100g: controlled portion for kids’ menus, fast food, or multiple combinations
The individual quick freezing (IQF) process allows the use of only the required portion, ensuring zero waste, maximum hygiene, and operational efficiency.
Available in three formats (200g, 150g, 100g), they are designed to meet different service needs:
200g: for gourmet burgers and main courses
150g: a balanced format for classic sandwiches
100g: controlled portion for kids’ menus, fast food, or multiple combinations
The individual quick freezing (IQF) process allows the use of only the required portion, ensuring zero waste, maximum hygiene, and operational efficiency.
- Burger, Frozen pack, Prepared and portioned
Cod. 8274 200g 6kg/ 8276 150g 6kg/ 8712 200g 4kg/ 8710 100g 4kg
These frozen burgers are made from fresh adult beef, carefully trimmed, ground to a medium texture, and individually quick frozen (IQF) to ensure consistent quality, convenience, and zero waste.
Ideal for professional use, they offer an excellent balance between lean meat and fat, great cooking stability, and a full, satisfying flavor suitable for all types of customers.
Available in three formats to meet different operational needs:
200g → for gourmet or main-course burgers
150g → for classic sandwiches or balanced portions
100g → for light menus, fast food, or catering services
Available in three formats to meet different operational needs:
200g → for gourmet or main-course burgers
150g → for classic sandwiches or balanced portions
100g → for light menus, fast food, or catering services
- Burger, Frozen pack, Prepared and portioned
Cod. 8301 200g 6kg/8727 200g 4kg /8725 100g 4kg/8752 150g 6kg
Made from fresh adult Chianina beef, one of Italy’s most prestigious and recognized breeds, these burgers offer a compact texture, long fiber, and robust flavor, with the perfect balance between leanness and natural marbling.Available in bulk IQF frozen format, they provide a practical, high-value solution for professional kitchens.
The individual quick freezing process allows easy portioning, zero waste, and excellent cooking performance.➤ Available formats: 200g → ideal for main dishes or gourmet burgers150g → perfect for balanced sandwiches or restaurant menus100g → ideal for canteens, fast food, or light sandwiches
The individual quick freezing process allows easy portioning, zero waste, and excellent cooking performance.➤ Available formats: 200g → ideal for main dishes or gourmet burgers150g → perfect for balanced sandwiches or restaurant menus100g → ideal for canteens, fast food, or light sandwiches
- Frozen pack, Prepared and portioned, Tartàre
Cod. 8439
The frozen tartare 120g is made from selected fresh adult beef, hand-trimmed and finely ground, ideal for raw consumption.
Thanks to the rapid freezing process (IQF or traditional blast freezing), the product guarantees the highest hygienic standards and microbiological safety, while maintaining its natural color, firm texture, and authentic flavor.
The 120g format is designed as a single ready-to-serve portion, highly appreciated by restaurants, bistros, and catering services that wish to offer high-quality tartare with ease of preparation.
The 120g format is designed as a single ready-to-serve portion, highly appreciated by restaurants, bistros, and catering services that wish to offer high-quality tartare with ease of preparation.
- Frozen pack, Minced cuts
Cod. 8341
The frozen adult beef mince (1 kg) is made from selected lean meats, carefully trimmed and freshly ground to a medium grain, then immediately frozen in portions to ensure microbiological safety, optimal yield, and long preservation.
It is a versatile product, ideal for professional preparations such as ragù, fillings, burgers, meatballs, sauces, and deli preparations. The 1 kg pack meets the needs of the food service sector, offering precise portioning, zero waste, and easy storage.
It is a versatile product, ideal for professional preparations such as ragù, fillings, burgers, meatballs, sauces, and deli preparations. The 1 kg pack meets the needs of the food service sector, offering precise portioning, zero waste, and easy storage.
- Frozen pack, Frozen Preparations
Cod. 8340
Frozen ground beef (adult cattle) in 1 kg packs is made from forequarter cuts ground to a medium grain and immediately frozen to preserve freshness, structure, and natural flavor.
Ideal for collective catering, gastronomy, processing, and food service, it guarantees excellent cooking performance, zero waste, and maximum food safety.
The 1 kg format offers great versatility for both quick preparations and professional processing.
- Frozen pack, Frozen Preparations
Cod. 8356
The mixed frozen ground meat is composed of a balanced blend of lean adult beef and pork, freshly ground and immediately frozen in 1 kg packages, to offer a ready-to-use product that is safe and stable over time.The combination of the two species makes the ground meat softer, more flavorful and versatile, ideal for meatballs, fillings, sauces, artisanal hamburgers and counter preparations.
Each ground meat is obtained from manually trimmed cuts, without waste or additives, and guarantees excellent cooking yield and shape retention.
- Frozen pack, Frozen Preparations
Cod. 8468
The Teramana meatballs 2 grams are a traditional specialty from Abruzzo, prepared according to the ancient homemade recipe.
Small beef meatballs, seasoned with salt and natural flavorings, ideal for preparing the classic timballo teramano, the Christmas soup, or for enriching broths, risottos, and first courses.
The rapid freezing process ensures intact shape, authentic flavor, and maximum practicality in the kitchen.
The precise 2-gram weight makes them perfect also for automatic dosing in gastronomic laboratories or canteens.
The precise 2-gram weight makes them perfect also for automatic dosing in gastronomic laboratories or canteens.
- Frozen pack, Sausages
Cod. 8134
The Frozen Napoli-Style Pork Sausage is made according to the traditional recipe of central and southern Italy, with a mixture of selected pork, salt, pepper, and natural spices.
After being stuffed into natural casing, it is frozen fresh to preserve its aromatic intensity, bright color, and firm texture, ensuring a long shelf life and consistent cooking performance.
The Napoli-style sausage is ideal for grilling, pan-cooking, rustic sauces, or oven preparations, suitable for both food service and home cooking.
After being stuffed into natural casing, it is frozen fresh to preserve its aromatic intensity, bright color, and firm texture, ensuring a long shelf life and consistent cooking performance.
The Napoli-style sausage is ideal for grilling, pan-cooking, rustic sauces, or oven preparations, suitable for both food service and home cooking.
