Our Exports
Soybean
The soybean is a medium-sized, oval seed with a protective outer shell. It can vary in color, including shades of yellow, brown, and green. The peel is rich in fiber and antioxidants, fortunately for its nutritional quality. Inside the shell is the edible part of the soybean, which is a source of many essential nutrients.
Aorta
The bovine aorta is a large-caliber artery that emerges directly from the left ventricle of the heart. It is composed of several concentric layers that provide strength, elasticity and structure.
Omasum Salted
The omasum is the third part of the ruminant stomach, located between the reticulum and the abomasum. It plays an important role in these animals' specialized digestion process, allowing them to obtain nutrients from hard-to-digest foods such as plant fiber.
Tripe
The "tripe" is an essential part of the digestive system of ruminants, allowing them to maximize the extraction of nutrients from plant foods. It is important to note that the term "bucho" may have regional variations or be used differently in different contexts, so the information provided here refers to the reticulum, which is one of the main parts of the stomach of ruminants.
Beef Testicles
Bovine testicles, known as "bull testicles" or "creadillas", are eaten in some cultures as a culinary delicacy. They have traditionally been considered a food source in some regions and can be prepared in a variety of ways.
Beef Pizzle
The beef pizzle is an anatomical part of cattle that comprises the male reproductive organ. It is elongated and has a cylindrical shape, and may vary in size and thickness, depending on the animal and breed. The color is usually similar to that of beef, varying between shades of pink and red.
Tendon
Tendons are essential parts of the musculoskeletal system in cattle and play a key role in movement and joint function. In addition, they can be used in some cuisines as a nutritious and tasty ingredient.
Oxtail
The oxtail consists of the extension of the animal's tail and base of the spine. The tail is made up of vertebrae and bone, surrounded by muscle, connective tissue and fat. Oxtail is often used in dishes that require slow and long cooking, such as soups, stews and casseroles.
Back Strap
"Back Strap" meat is known to be extremely tender and flavorful due to its lower muscle activity compared to other parts of the animal. It has a tender texture and is generally free of a lot of streaky fat, which makes it a popular choice for cooking.
