Cortes Disponible - Available Cuts

We process one cow at a time, so quantities are limited and not yet available for large orders. Orders can be delivered to your home in Centro Monday through Friday for $50 or arrange for in-town pick up. Meats are vacuum-packed and frozen. Prices will fluctuate and availability changes often. Gracias for your interest in our locally-raised grass-fed beef!

Arrachera
​(sliced underbelly)

Perhaps the most popular Mexican cut of steak known by all of us in San Miguel!.This cut is from the underbelly and is the perfect meat for quick grilling. Some say marinate it, others say straight up to get all the flavor.

Brisket
​(chest underbelly()
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A very popular Texas cut from the underbelly and great for low and slow cooking, just add a large gathering of friends.

Chamberete
​(sliced leg shank)

Sliced beef shanks make great caldos, drop one in your bone broth or a bit more of a meaty broth.

Chamorro
​(shoulder/leg joint and bone)

A flavorful and tender beef shank and joint, from a young macho. A popular cut in Mexico, good for low and slow and just add a wonderful mole.

Corazon - Tiras
​(whole heart in strips)

A true delicacy, pan saute sliced Corazon in ghee until lightly browned on each side. Season optional and feel the love!

Filete Tip
​(cap of the filete strip)

Tip of the tenderloin cut, this is one amazing cut of meat! Sear the outsides, finish low in the over for a wonderful meal.

Huesos
​(knuckle, joint & shank bones)

Beautiful leg and knuckle bones for your bone broth needs. Powerful healing in a bag. Sold in 1-kilo bags; limit one bag.

Milanese Delgado
​(thinly sliced from back leg)

Thinly sliced sirloin steak, great for easy and delicious meals. Pan saute low with grass-fed butter and onions: viola!

Molida de Res
​(twice ground from leg and neck)​

Premium double-grind ground beef has very little fat, but a soulful grass-fed flavor. Savor this wonderful burger and thank the heavens above you finally found it. Available in half-kilo bags.

Pot Roast - Chuck
​(thick sliced from chest & leg)​

Yes Virginia, we have Pot Roast! We have large and small roasts and all have tremendous flavor -- but do not have the marbling of traditional grain-fed roasts. Low and slow and preferably with a lovely bottle of red. Salud!

Pot Roast - Cubos
​(same as Pot Roast, cut into bite-sized cubes)

Our chuck pot roast sliced into bite-sized chunks, ready to jump into the crockpot with the veggies and whatnot.

Ribeye Bone-In
​​(prime steak from the rib)

The ribeye, as the name implies, is the center best portion of the rib steak; ours are bone-in and cut to about 1 1/2 inch thick. The tremendous flavor and softness of this steak will make weak in the knees and strong like ox.

Roast Beef
​​(roast from upper leg)

This roast is cut from the sirloin end of the round, and is best cooked low and slow. Perfect for Sunday dinner.

Rodilla
​(knee cap with bone)

Hay mas rodillas! This is a knee joint and the flavorful meat around it; great for bone broth if that's your magic. A very popular cut, act fast!

Short Ribs
​(ribs cut into strips)

A narrow cut of beef ribs cut into strips, great for braising a low & slow cooking.

Sirloin Steak
​(steaks from front of leg)

A steak from the leg of the cow; best to cook this steak low and slow to really enjoy its amazing grass-fed steak flavor.

Spare Ribs
​(rib tips cut into strips)

Closely trimmed rib tips, great for braising.

T-Bone Steak
​(prime steak after ribeye)

T-Bone from a young macho; flavorful and juicy; these delicious grass-fed steaks are about 1 to 1 1/2 inch thick and will make you seriously happy.

THANK YOU FOR SUPPORTING YOUR LOCAL FARMS!

Telephone

415-156-3110

EMAIL

ranchosantonino.gto@gmail.com