Beef

Ribeye (Ojo De Bife / Bife Ancho) is from the premium rib section. This cut has a generous amount of marbling throughout. An exceptional steak that...

Sirloin (Bife Angosto) is the boneless cut of meat from the short loin and is near the tenderloin. This lightly-marbled cut is one of the most flav...

Tenderloin (Lomo) is a long, narrow, and lean muscle located within the loin. It has a fine buttery texture and a wonderfully mild flavor throughou...

These steak bites are cubes of tenderloin steak that is packed with enough fat that makes it more flavorful. One of the most popular recipes for th...

Kkotsal Boneless Shortribs is a prime cut with marbling that is smooth, buttery and bursting with flavor with tenderness. Thickness is 1cm.

Rump Cap (Picanha) comes from the backside of the cow right above its butt. It is known to be one of the most prized cut with its tenderness, juici...

Made from 100% Bolzico ground beef, no more no less.

Salpicao is a dish composed of cubed Bolzico rib fingers, garlic, soy, smoked paprika and spices. Do a quick stir fry with all the marinade in a ho...

Bolzico Flank Steak (500g)

Thin slices of Bolzico boneless beef belly marinated with a mixture of soy sauce, sugar, sesame oil and ginger. It is traditionally cooked using gr...

Description: Ohmi beef refers to cuts of beef from Black Japanese cattle which for the longest time have been raised in Shiga Prefecture, in an en...