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Neck

Chuck

Ribeye

Tenderloin

Sirloin

Rump

Rump steak 

Chuck (mock) tender

Top blade

Shoulder clod

Brisket

Foreshank boneless

Round

Top rump

Top (inside) round

Sirloin tip

Oxtail

Hindshank

Heel of round

Flap steak

Ribs

Foreshank

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Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or the Ministry of Agriculture, Fisheries and Food of Spain . Neither the European Union nor the granting authority can be held responsible for them.

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