Beef meat

Our beef division processes around 500 tonnes of meat each week, which is distributed to our customers in the food industry, including wholesalers, importers, supermarkets and others, in line with their cutting and presentation needs. From small local manufacturers to large Asian importers, we transport our beef all over the world.

We are committed to providing a wide range of products of the highest quality, always adapting to local requirements, which sets us apart in each region. This is why the Fribin brand of beef is recognised in such demanding markets as Hong Kong and Japan.

Our extensive experience, combined with the flexibility to adapt to consumer requirements and the guarantee of high quality standards supported by international certifications, allows us to increase our exports year after year.

Furthermore, our sensitivity to the welfare of our cattle throughout their life cycle – selection, feeding with good-quality grain, keeping transport to a minimum and ensuring humane treatment during slaughter – guarantees pink meat, with a good level of infiltrated fat and exceptional flavour.

We provide a meat that is both safe and beneficial as part of a balanced diet, which at the same time is a joy to eat.

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Carcass of beef

Carcass of beef

Sirloin and fore rib

Sirloin and fore rib

Globe

Globe

Forequarter, short cut

Forequarter, short cut

Flank

Flank

Pistola hindquarter

Pistola hindquarter

Hindquarter, flank on

Hindquarter, flank on

Shank, boneless

Shank, boneless

Eye of round

Eye of round

Rump

Rump

Whole boneless loin of pork

Whole boneless loin of pork

Tenderloin

Tenderloin

Striploin, bone-in

Striploin, bone-in

Boning of chuck

Boning of chuck

Brisket, boneless

Brisket, boneless

Shoulder, boneless shank

Shoulder, boneless shank

Inside flank with thick cap

Inside flank with thick cap

Falsa babilla

Falsa babilla

Silverside

Silverside

Tail

Tail

Ribeye, boneless

Ribeye, boneless

Flank, bone-in

Flank, bone-in

Shoulder clod, Blade (boneless), Chuck tenderloin

Shoulder clod, Blade (boneless), Chuck tenderloin

Lean muscle (breast) without armpit

Lean muscle (breast) without armpit

Collar

Collar

Shank, bone in

Shank, bone in

Knuckle

Knuckle

Topside with cap

Topside with cap

Cuts of flank, boneless

Cuts of flank, boneless

Flank

Flank

Nose, tripe

Nose, tripe

Heart (cap off), Kidney, Lung and Liver

Heart (cap off), Kidney, Lung and Liver

Cheeks, Sweetbreads, Tongue (Swiss cut), legs (scalded)

Cheeks, Sweetbreads, Tongue (Swiss cut), legs (scalded)