Our beef
FRIAR processes and produces a wide variety of high quality cow beef cuts for the domestic and international market, satisfying the preferences of the different consumer groups worldwide.
The authentic Argentine beef
Chilled Cuts Vacuum packed
Frozen Cuts Vacuum packed
Packaged ripened cuts
Cuts with bone
Cuts selector
01. Topside
02. Outside flat
03. Tail of rump
04. Knuckle
05. Shank
06. Heel muscle with golden coin
07. Bolar Blade
08. Neck
09. Chuck Roll
10. Shin
11. Oyster blade
12. Striploin
13. Cube roll
14. Rump
15. Flank
16. Eyeround
17. Chuck
tender
18. Tenderloin
19. Cap of rump
20. Brisket
Click on the illustration to find out more about the cuts
05. Shank
It's located in the tibial region and consists of the extensor and flexor muscles of the leg distal end.
02. Outside flat
It is a dual cut, which consists of the flat and the eyeround. It is located lateral and caudal to the femur in the femoral region, bordering dorsally the rump, cranially the knuckle, in the medial area the topside and ventrally the leg of beef.
04. Knuckle
This cut is located in the fore part of the femoral region, bordering cranially on the tail of rump, caudally and laterally on the outside, internally on the topside and in the dorsal area on the rump.
14. Rump
This cut is obtained from rump and tail of rump (ítem 2455). The difference lies in taking off the tail of rump, cutting through the natural seam betw een gluteus medius and tensor fascia latae.
12. Striploin
Located in the dorsal-lumbar region, it borders on the fore ribs, in the cranial area, on the rump in the caudal area on the fillet in the ventral area and on the last 3 or 4 ribs of the plate in the ventral-lateral area.mL
13. Cube roll
This cut may either be called cube roll or ribeye roll, depending on the buyer´s requirement. It is located in the dorsal region, having the same borders and skeletal references as the spencer roll (item 2301).
20. Brisket
This is a forequarter flat beef cut, located in the sternal region, bordering on the shin and dorsally on the rib cage in the cranial area.
07. Bolar Blade
It is derived from shoulder clod (item 2307) and it is located at the same anatomic region with similar limits and skeletal references. The difference with the shoulder clod is that infraspinatus is not included in the present cut.
11. Oyster blade
It is located in the scapular region, lying lateral to the blade bone on the caudal side of the blade ridge.
03. Tail of rump
This is a triangle shaped cut bordering caudally and dorsally the rump, cranially the flank and ventral/caudally the knuckle.
17. Chuck tender
It is located in the scapular region, lying lateral to the blade bone on the cranial side of the blade ridgelly with the rib cage (plate).
01. Topside
Its name can either be topside or inside, depending on the customers requirements. It is located caudal/medial to the femur in the femoral region, cranially bordering the knuckle, dorsally the rump and the outside in the caudal and lateral areas.
06. Heel muscle with golden coin
The name of this cut can either be leg of beef or heel. It is located in the femoral/ tibial region, it borders the outside in the proximal/ lateral end the topside, in the proximal/ medial end and the knuckle in the proximal/cranial end.
16. Eyeround
This cut is located in the caudal edge of the femoral region, bordering cranially on the flat, dorsally on the rump and distally on the leg beef.
19. Cap of rump
The rump cap comes from rump (ítem 2456). This cut consists of the upper and fore portion of the biceps femoris. Buyers can request that the fat cover or connective tissue be removed
18. Tenderloin
This cut is located in the sub-lumbar region, bordering the striploin in the dorsal area and the rump in the caudal area.
15. Flank
It's located in the abdominal region, and consists of the muscles and fasciae integrating the abdominal wall.
09. Chuck Roll
It is located in the fore part of the dorsal region, and borders cranially the neck, caudally the fore ribs and ventrally the corresponding portion of the rib cage (plate).
10. Shin
It is located in the brachial and antibrachial region, bordering caudally the shoulder clod, in the medial area the brisket and in the dorsal/cranial area the neck.
08. Neck
It is located in the cervical region, and borders caudally the chuck and ventrally the shin.
Argentine nomenclator
of Beef
Hamburguers
We have the widest line of hamburgers, ranging from different sizes and presentations to meet the different needs of our customers, such as being in large gatherings or just to enjoy at home with your loved ones, FRIAR hamburgers are always the best and delicious option:
Flowpack - 2 units:
Cardboard pack - 4 units:
Family pack - 12 units:
Medallions
Tasty and nutritious, our beef medallions are the best choice for those who want to save up without sacrificing the best flavor. They come in 4 sizes to make your favorite foods.
Flowpack - 2 units:
Presentation in box by4 units:
Family pack - 12 units:
Skinless Sausages
Rich and nutritious, this is how our skinless sausages are specially created to enjoy a fast and delicious meal.
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our recipes
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Sausages 190 g.
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Sausages 225 g.
Sausages 890 g.
Sausages XL
Our traditional flavor in long format, presented in 12 units, so you can unleash your creativity.
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Chorizos
The classic Argentine "chori" with the quality of FRIAR: an irresistible temptation.
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Black pudding
Tasty and smooth, eat them hot or cold. FRIAR black pudding is the best starter for your barbecue.
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our recipes