Whole eye of round in vacuum

It is the fourth cut from the beef leg and it has a striated muscular fiber, with no fat at all.

It is recommended for boiling or for steaks.

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Sliced Beef Boneless Striploin in MAP and vacuum

Boneless Sliced Entrecote in MAP and vacuum

Sliced, boneless collar beef in MAP and vacuum

Beef leg in MAP

Sliced beef ribs in MAP

Osso buco in MAP

Whole eye of round in vacuum

Tenderloin in vacuum

Beef topside in vacuum

The silverside in vacuum

Knuckle

Boneless shoulder in vacuum

Beef rump in vacuum