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Experts

Veal and beef

beef

One of the most appreciated meats in the world is beef, a genre that includes different variants such as veal, yearling, cow or ox.

Recognising the different types of beef helps us to know what qualities each one has, because depending on the age of the animal and the food it has received, its meat will have certain nutritional values, a more or less pronounced flavour, a more or less tender texture, etc… 

Solomillo de vaca
Beef sirloin
Bola o cuarto trasero de Vaca
Ball or hindquarter of Cow
Aguja sin hueso de vaca
Boneless cow needle

top quality

In our meat products

our products

VEAL - AÑOJOS AND COW

Canales enteras de vaca y ternera añojo
Whole carcases of yearling cows and calves
  • Heart of hip (filleted or whole piece, vacuum packed).
  • Beef shank (sliced or whole, vacuum-packed).
  • Whole beef tenderloin with sirloin (unloaded or boneless, vacuum packed if handled or plain).
  • Whole beef tenderloin with sirloin (unloaded or boneless, vacuum packed if handled or plain).
  • Beef tenderloin (2/ 2,5 / 3 / 3,5 and 4 Kg, vacuum packed possible).
  • Imported low loins (6 / 7 / 8 kg, cooked entrecôte or whole, vacuum packed).
  • Boneless high loin of beef.
  • Beef tenderloin with beef bone.
  • Boneless beef tenderloin centre (vacuum packed).
  • Full cow hips.
  • Cow butt (mamiña).
  • Boneless cow stifle.
  • Boneless loin (8 ribs).
  • Beef tenderloin (5 / 6 / 7 / 8 / 9 Kg).
  • Lean beef.
  • Against cow.
  • Beef round.
  • Beef osso buco.
Canales enteras de vaca y ternera añojo
Whole carcases of yearling cows and calves
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