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Our Products

To guarantee the quality of meat, we deliver our client a product that fulfills the attributes of flavor, color, size, shape, smell, safety and health

Where the grounds guarantee the quality

Located in a country with mild climate, extensive fields and abundant rainfall, it provides a perfect place in which to rear high quality livestock. At Pampa Beef, meat slaughtering, deboning and processing remain our core business producing a wide range of quality products for our customers worldwide.

Pampa Beef

Cube Roll Cup

Tapa de Bife - 眼肉盖

Also known as scotch fillet or rib eye, this cut is popular not only for tenderness, but also richness in flavour. Roast or grill with either bone in or not.

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Tenderloin

Lomo c/c - 牛柳

Also known as the eye fillet, this is one of the most tender and most popular cuts of beef. It's got very little fat and connective tissue, which means it's ideal for cutting into steaks and pan frying or grilling.

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Pampa Beef

Thin Skirt

Entraña - 薄裙肉

Thin Skirt is the costal muscle portion of the diaphragm. All white tendinous tissue not covering lean red muscle is removed.

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Flank

Asado - 牛腹肉

Flank is a tender and flavourful, cut with a strong meat grain running in a single direction – perfect for thin steaks, stir fry and grilling. The flap meat should be cut thinly across the grain and cooked no more than medium rare for the best results.

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Striploin

Bife Angosto - 西冷

One of the most popular cuts, this piece of beef is a great mix of tender and flavour. It's also known as * Sirloin / * Porterhouse / * NY Cut. Ideal for grilling, pan frying, or as a primal it makes a great roast.

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Cube Roll

Bife Ancho - 眼肉

Also known as scotch fillet or rib eye, this cut is popular not only for tenderness, but also richness in flavour. Roast or grill with either bone in or not.

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Pampa Beef

Knuckle

Bola de Lomo - 牛霖

This cut is full of flavour but as a muscle that's highly used, it's best flavour and tenderness comes out when it's slow cooked.

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Shin

Brazuelo - 牛前腱

Also known as shank this highly worked muscle has a high level of connective tissue which needs to break down to allow for a tender, flavourful result. Do this through low and slow cooking types like braising. Cuts from the shin are * Osso bucco (bone in) / * Gravy beef (boneless).

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Flat

Carnaza Cuadrada - 牛大黄瓜条

Home to lean, inexpensive cuts that come from the rump and hind legs. The muscles in this area are used for movement, so the beef is leaner and less tender. Often sold as roasts, steaks for marinating or Ground Beef.

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Pampa Beef

Blade

Carnaza de Paleta - 肩胛肉

This tasty cut is best roasted whole, allowing the connective tissue to break down and impart a full-bodied flavour while tenderising the meat. The blade roast can be further sliced into steaks or diced for slow cooking.

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Rump

Cuadril con Colita - 牛臀肉

This flavourful primal is a boneless cut from the hindquarter. The grains in each of the muscles that make up the rump run in opposing directions and have varying textures and levels of tenderness. The three cuts that come from the rump are * Rump cap / * Rostbiff – both good for roast and grill/ * Tri tip – ideal for thin cut, quick cooking and roasting.

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Pampa Beef

Chuck Tender

Chingolo - 辣椒条

Being one of the neck muscles used to support the head, chuck contains a great deal of connective tissue and therefore suits moist slow-cooking techniques that break down the connective tissue. Perfect for curries and stews with great full flavour and a fantastic gelatinous texture.

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Pampa Beef

Shank

Garron - 牛后腱

The beef shank is the shank (or leg) portion of a steer or heifer. In Britain the corresponding cuts of beef are the shin (the foreshank), and the leg (the hindshank).

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Oyster Blade

Marucha - 板腱

Being one of the neck muscles used to support the head, chuck contains a great deal of connective tissue and therefore suits moist slow-cooking techniques that break down the connective tissue. Perfect for curries and stews with great full flavour and a fantastic gelatinous texture.

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Topside

Nalga de Adentro - 带盖砧扒

This area yields four different cuts, * Eye round – versatile and good for roasting, thin steak grilling and slow braising * Topside – ideal for roast / * outside flat – versatile and good to braise, corn, roast or grill/ * Tail – often called oxtail is perfect for braising.

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Pampa Beef

Eyeround

Peceto - 小黄瓜条

This extremely lean cut is shaped similar to a Tenderloin, but is much less tender. It's often packaged as a roast or steaks, but can be fabricated into Stew Meat or Cubed Steak.

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Pampa Beef

Heel Muscle with Golden Coin

Tortuguita con Bananita - 龟腱带金钱腱

Smaller section of the full Bottom Round that is separated from the Outside Round (Flat). Ground for Ground Beef or cut into the Braison and Merlot Steaks.

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Chuck

Aguja - 牛上脑

Because of high amounts of connective tissue, the chuck roll is popular as a slow cook or braising cut. And it's also good for thinly sliced Yakiniku and Korean style grill cooking.

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Cap of Topside

Tapa de Nalga - 砧扒盖

Piece from the round cut coming from the Topside hindquarter without fat or nerves.

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Brisket

Pecho - 胸肉

This part of the brisket is full of flavour and because of its high degree of connective tissue that needs to break down over a long slow cook, it's best for braising, slow cooks and BBQ low and slow.

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Neck

Cogote - 牛脖(包括牛前肉

One of the tastiest cuts of the animal, neck is sensational when braised, or with good technique, it can be ground for use in burgers.

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Pampa Beef

Chuck Cover

Tapa de Aguja - 上脑盖

Chuck Cover is a cut located in the scapular region. Based on the inner side of the scapula and it´s complementary cartilage. Main muscle: M. subscapularis.

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Pampa Beef

Rib Fingers

Entrecostillas - 肋条肉

This cut is full of flavour and ideal for marinating to begin the tenderisation process, then simmering, low and slow before finally BBQ'ing or grilling.

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