Cut located in the lower part of the animal’s topside, one of the most highly valued.
Front part of the steak, deboned, without ribs and backbone.
Rear cut of the steak – the narrow part without loin ribs.
Brazilian cut, located on the upper part of the hindquarters.
The ribeye with ribs and backbone.
Bone marrow, located inside the bone – delicious, oily and rich in nutrients.