This cut comes from the belly of the animal, and is the continuation of the loin, so it usually has a lot of marbling. The percentage of fat is very high, so it is ideal to mix with meat from the forequarters to get a balanced mixture, and our burgers come from this cut.
FORMAT: Whole forequarter.
APPROX. WEIGHT: 60 Kg.
STORAGE: Remove stockinette and store between 1ºC and 3ºC.
RECOMMENDATIONS: Ideal for butchers to get cuts such as ﬂank steak, ribs, and lean ﬂank meat for burgers. We recommend a minimum of 30 days of aging for the rib strip.