RANCHO EL MILAGRO

Tomahawk
Long bone ribeye to eat caveman
style, is essentially a ribeye in its
most raw and unprocessed form
the long rib bone is still attached
and makes for an amazing bone
smart enough to call it “shotgun”.

Ribeye
This meat cut is simply the
perfect combination of
texture and flavor.
T-BONE /
PORTERHOUSE
They are cut frim the short loin,
both include a “T” shaped lumbar
vertebra, the difference is that the
porterhouse is cut from the back
of the short loin and that inlcudes
a larger steak.

FILETE
TENDERLOIN
MIGNON
The most tender cut you don´t
even need a knife. It is the
thigh on the back of the cow
thet never moves, this creates
meat so tender it can be cut
with a fork.
 FILETE DE LOMO
The fillets come from the middle part between
the tenderloin of the cow and the sirloin. It is a
tender cut with great flavor and little marbling.
like the arrachera you can marinate the fillets be
fore roast them or use them in stews, broths or
stews.

TRI
TRI-TIP
PUNTA
A perfect cut for grilling that adapts very
well to marinades due to its porous
structure, it comes from the bottom
sirloin and is named for its triangular
and pointed sides.
Picanha
The picaña is a type of cut that
provides quality meat pride. It is a
perfect meat for cook as desired, since its
shape triangle and its characteristic umbrella
of fat gives it juiciness and flavor necessary
to be a very good option in any type
of cooked.

Skirt Steak
Skirt steak is a long, flat cut of beef from
the plate section, one of the most flavorful
and fattier parts of the cow. A lot of skirt
steak recipes call for marinating the meat
before grilling it, and because of its looser
structure, skirt steak will absorb the flavors
of the marinade quite well.
 FLAT IRON STEK
Flat iron steak—also known as a top
blade steak, top blade filet, and
shoulder top blade steak—is cut from
the shoulder of the cow (called the
chuck) and is nicely marbled with lots
of beefy flavors. When cooked properly,
a flat iron steak turns out tender and
juicy.

FLANK STEAK
It is a long, flat cut that runs from the rib
end of the animal to the hip or rump.
The grain of flank steak is very long
and makes it a bit tougher than some
other cuts, but marinating and slow
cooking can tenderize it. Flank steak is
high in protein and low in fat.
 HANGER STEAK
What Cut Is Hanger Steak? Hanger steak is a
flat V-shaped cut that comes from the plate
(belly) of the cow or steer. It “hangs” just below
the animal's diaphragm, giving this connoisseurs'
cut its name.

TRI-TIP
What exactly is tri-tip, and what's
distinct about it? Tri-tip is the 1.5-2.5
pounds of meat that comes from the
bottom (“tip”) of the sirloin. Its name
comes from its triangle shape and the
fact that it is the at the very tip of the sirloin.
It's rich in meaty flavor and lower in fat than
other cuts.
SIRLOIN FLAP
Is a beef steak cut from the obliquus internus
abdominis muscle of the bottom sirloin. It is
generally very thin, fibrous and chewy, but flavorful,
and o en confused with both skirt steak and hanger
steak.

Chuleton Rib
The most tender cut you don´t
even need a knife. It is the
thigh on the back of the cow
thet never moves, this creates
meat so tender it can be cut
with a fork.
 FULL TENDERLOIN
PORCIONADO

STRIPLOIN
NEW YORK

FALDA
FLANK STEAK
FALDA
ARRACHERA O
OUTSIDE SKIRT

FALDA
AGUJAS CORTAS
O SHORT PLATE

PECHO
BRISKET
 CORTES DE
LA PIERNA
CONTRA CARA O
OUTSIDE ROUND O FLAT

CORTES DE
LA PIERNA
CUETE O EYE OF
ROUND

CORTES DE
LA PIERNA
COTRACARA (PULPA BLANCA)
CORTES DE
LA PIERNA
PULPA BOLA
KNUCKLE

CORTES DE
LA PIERNA
PULPA NEGRA (CARA)
TOP (INSIDE) ROUND

PIERNA
PIÑA
ROUND
 CORTES
DEL LOMO
CABEZA DE AGUAYON
BOTTOM SIRLOIN

CORTES
DEL LOMO
AGUAYON
TOP SIRLOIN BUTT

CORTES
DEL LOMO
LOMO
STRIP LOIN
 CORTES
DEL LOMO
CABEZA DE AGUAYON
BOTTOM SIRLOIN

CORTES
DEL COSTILLAR
LAS AGUJAS
COSTILLAS CORTAS (CARGADAS)
SHORT RIBS

CORTES
DEL CHULETON
RIBEYE
CHULETON
CORTES
DEL CHULETON
CARNE DE PALETA
BLADE MEAT
BREEDING
*OUR CERTIFICATIONS*
(TO EXPORT ALL OVER THE WORLD)
Gerardo Balderrama Diaz
ADDRESS: ESCUADRON 201 # 718 COL. CENTRO
CHIHUAHUA, CHIH. MEXICO.
C.P. 31000
TELEPHONE +52 614 599 4950
MAIL: GERARDOBS7290@GMAIL.COM