The art of butchery, combined with the science of preservation, results in the finest frozen meat cuts that grace tables worldwide. Altbros, a luminary in the commodities market, takes you on a journey through the intricate world of bovine delicacies, ensuring the apex of quality and flavor.
From the vast ranches of South America to the pastoral landscapes of Europe, cows have long been a symbol of nourishment and luxury. Altbros, steeped in tradition yet forward-thinking, connects its partners to this rich history, ensuring a lineage of quality and authenticity.
Navigating the diverse cuts of beef requires expertise. Altbros delivers this knowledge, offering an array of frozen cuts that resonate with global palates:
Boneless Brisket: Derived from the breast section of the cow, this cut is known for its robust flavor and tends to be lean. Perfect for slow cooking, it becomes especially tender when braised.
Boneless Top Part (Short Ribs): This is the upper section of the classic short ribs, devoid of bones. It’s marbled, ensuring a juicy and flavor-packed result when grilled or roasted.
Boneless Lower Parts (Short Ribs): Coming from the lower section of the short ribs, this boneless cut is equally flavorful, best enjoyed when slow-cooked to highlight its succulence.
Boneless Thick Flank: Extracted from the hindquarters of the cow, this is a lean cut. Often used for making steak or roast, it offers a milder flavor compared to more marbled cuts.
Boneless Brisket Navel Plate: A more marbled variant of the brisket, it’s sourced from the belly region. Its inherent marbling makes it a favorite for dishes that require prolonged cooking, like smoking or braising.
Boneless Round Eye: A lean steak from the rear leg of the cow, it’s recognized for its tenderness and mild flavor. It’s an excellent choice for quick cooking methods like grilling or broiling.
Boneless Chunk Roll: This cut is known for its versatility, being equally suitable for roasting whole or slicing into steaks. It boasts a balance of meat and fat, ensuring a flavorful outcome.
Boneless Shin Shank Fore Quarter: Originating from the front leg of the cow, this cut is packed with connective tissues. It’s best suited for dishes that require slow cooking, like stews or braises, where it becomes exceptionally tender.
Boneless Blade Polar: Extracted from the shoulder blade region, this cut combines tenderness with a rich beefy flavor. It can be roasted, grilled, or even cubed for stews.
Meat Bone Lower Neck: Coming from the neck’s lower region, this cut is a mix of muscle and connective tissue. It’s an excellent choice for slow-cooked dishes, where it imparts a rich, deep flavor.
Boneless Outside Flat: Located on the outer surface of the hind leg, this lean cut is often used for making jerky or thinly sliced for Korean BBQ due to its texture and grain.
Inside Flat: Situated on the inner side of the hind leg, the inside flat offers a tender meat experience, making it an excellent choice for roasting or grilling.
Boneless Rump Steak: Extracted from the hindquarter, this cut is known for its rich flavor and tenderness. It’s often grilled to perfection and served as a sumptuous steak.
Boneless Beef Knuckle: A lean piece from the leg primal, it’s versatile and can be transformed into steaks, roasts, or cubes for stew.
Boneless Beef Heel: Not to be confused with the foot, this cut is from the rear portion of the cow and offers a dense meat texture suitable for slow cooking.
Boneless Hind Quarter: Encompassing a variety of cuts from the rear section of the cow, it’s prized for roasts, steaks, and a plethora of culinary applications.
Boneless Strip Loin: A premium steak cut from the loin, it boasts marbling that ensures juiciness and flavor with every bite.
Boneless Spencer Roll: Another term for the ribeye cap steak, this cut wraps around the ribeye and is renowned for its marbling and buttery taste.
Boneless Beef Neck: Sourced from the neck region, it’s an excellent cut for slow cooking, imparting flavors and tenderness in dishes like pot roasts or stews.
Boneless Shoulder: Originating from the upper front leg, this cut offers a balance of meat and fat. It’s versatile, suitable for roasting, grilling, or slow cooking.
Boneless Blade Undercut: A part of the shoulder blade, this tender meat is often sliced into steaks or used as a whole roast.
Boneless Chuck Tender: Found in the shoulder area, this cut is lean and best suited for slow-cooked dishes or marinated grills.
Boneless Oyster Blade: Located near the shoulder, this cut has a unique, oyster-like shape. It’s prized for its tenderness and rich flavor, perfect for grilling or roasting.
Beef Omasum: A part of the cow’s stomach, this is considered a delicacy in many cultures, known for its unique texture and flavor when cooked properly.
Fore Quarter: This encompasses various cuts from the front half of the cow, offering a combination of textures and flavors suitable for a range of dishes.
Outside Flank: A flat, flavorful cut that comes from the lower abdominal muscles of the cow. It’s known for its strong beef flavor and is best when marinated and grilled or used in stir-fries.
Shin: Extracted from the lower leg, this is a meaty cut rich in connective tissues. It’s perfect for slow cooking, yielding tender and flavorful soups or stews.
Tenderloin: As the name suggests, this is one of the most tender cuts of beef. Located beneath the ribs, next to the backbone, it’s ideal for steak enthusiasts, perfect for grilling, broiling, or pan-searing.
Trimmings: These are the pieces trimmed off from larger beef cuts. Rich in fat, they’re excellent for making ground beef, rendering beef fat, or adding richness to slow-cooked dishes.
Shank: Coming from the leg portion, this cut is abundant in connective tissues and marrow. It’s superb for braising and slow cooking, offering a deep, meaty flavor perfect for hearty broths and osso buco.
Honeycomb: Part of the beef tripe from the cow’s stomach, this cut features a distinctive texture. Often used in soups, stews, and ethnic dishes, it’s valued for its unique taste and feel.
Tripe: The edible lining from the stomach of a cow, tripe is used in various global cuisines. It requires thorough cleaning and long, slow cooking to achieve its characteristic tender texture.
Scalded Aorta: An unconventional but flavorful part, the scalded aorta is a delicacy in some cultures. With proper preparation, it delivers a unique taste and texture experience.
Bone Marrow: Known for its rich, buttery flavor, bone marrow can be roasted or used to enhance the flavor of stews and broths. It’s also popularly served spread on toast as a decadent appetizer.
Reticulated Honeycomb: A type of tripe with a net-like appearance, it’s highly prized in various cuisines for its texture and ability to absorb flavors in soups and stews.
Strip Loin: A succulent, tender cut from the short loin, the strip loin yields popular steaks like the New York strip. It’s versatile, great for grilling, roasting, or searing, offering a balance of lean meat and fat.
In the vast spectrum of beef cuts, each has its unique story, texture, and culinary potential. Altbros, with its unmatched expertise, ensures that chefs, restaurateurs, and consumers experience the zenith of beef quality and variety.
Retaining the integrity and flavor of these intricate cuts demands precision. Altbros, leveraging cutting-edge preservation technology, ensures that every cut retains its essence, from the pasture to the plate.
Beyond offering a vast range of cuts, Altbros stands committed to responsible and sustainable sourcing. Ethical practices and animal welfare remain at the forefront of Altbros’ mission.
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