Prime Steer
Juicy prime steer from Argentina, Brazil and Uruguay or directly from the "Emerald Isle" of Ireland. Ideal for the perfect steak on the grill.
Slower outdoor rearing in the South American pampas almost the whole year around and the mild Gulf Stream climate in Ireland together have a significant effect on the quality of the meat. These conditions help to produce fine marbled, tender and aromatic prime steer meat.
As an prime steer importer and wholesaler, we constantly pay special attention to freshness, quality and cut, along with the country of origin and meat producer to enable us always to offer you a first class product.
Please click on one of the areas of the ox, to go directly to the desired product!
1. Forequarter
The meat from the forequarter of the prime steer convinces by its full flavor and is ideal for braised meat and good boiled meat. We offer the following products from the forequarters:
Brisket
Shoulder clod
Chuck tenderloin
Trimmings 90/10
Fore knuckle
2. Sirloin
The sirloin is the best section of the prime steer, because that muscle meat is crossed by many fine veins of fat, which makes it especially tender and juicy. For this piece, we offer you the following products:
Roast beef
Tenderloin
Entrecôte (Rib Eye)
3. Leg
The meat from the leg of the prime steer is lean and has an intense flavor, which makes it particularly popular as a meat cut for braising. We offer the following products:
Topside
Silverside
Thick flank
Eye of round
Steak cut rump
Cap of rump
Hind knuckle
Goulash meat R1
Trimmings 90/10
4. Abdominal flap
Parts of the abdominal flap (thorax lateral / flank) are excellent for frying. You will receive the following products:
Flank steak (small Bavette)
Flap Meat (large Bavette)
5. Offal
Offal deliver high-quality protein, low in fat and contain therefore few calories. From us you will get the following products:
Prime steer tongue
Prime steer liver
