Our Cuts
Gruppo Loma offers a wide range of beef and pork cuts to suit the different needs of the market: from large-scale retail to specialist butchers and high-quality catering.
Every cut is precisely selected, processed to rigorous standards and traced along the entire supply chain, to guarantee quality, safety and maximum yield in the kitchen.
Half Carcass
The complete division of the animal into two halves, ideal for full processing in the butcher’s shop.
BONE-INVACUUM-PACKED
Forequarter
Includes shoulder, neck and brisket: cuts perfect for boiled meats, braises and slow-cooked dishes.
BONE-INVACUUM-PACKED
Hindquarter
Includes topside, thick flank, rump and silverside: the most prized cuts, suitable for steaks and roasts.
BONE-INVACUUM-PACKED
Pistola
A set of prized hindquarter cuts, particularly in demand among butchers and restaurants.
BONE-INVACUUM-PACKED
Pera
A specific part of the leg, prized for its tenderness and absence of sinew.
BONE-INVACUUM-PACKED
Loin
A noble cut that includes entrecôte, sirloin and fillet: ideal for steaks and grilled cuts.
BONE-INVACUUM-PACKED
Ham
or Leg
or Leg
BONE-INVACUUM-PACKED
Loin
or Rack
or Rack
BONE-INVACUUM-PACKED
Pork
Collar
Collar
BONE-INVACUUM-PACKED
Shoulder
BONE-INVACUUM-PACKED
Ribs and
Belly
Belly
BONE-INVACUUM-PACKED
