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PATAGONIA DISTRIBUTION Meals & Food Meats Premium Quality Argentine Beef Argentine beef is a product renowned worldwide as healthy and natural, free from growth hormones, coming from animals raised and fattened with grass, qualities that have strengthened its presence in high value purchasing markets. The local exporting industry adds great infrastructure and processing capacity to its raw materials in accordance to international demand, the application of HACCP (critical point and risk control analysis) systems, ISO standards and quality protocols that range from production to its industrialisation. Isle products Sirloin vacuum packed, sold by weight Roastbeef vacuum packed, sold by weight Rib-eye vacuum packed, sold by weight Inside / Top side vacuum packed, sold by weight Beef cuts by KG Description Unit Weight Unit per box Box per pallet Pallet per container (20”) Tons per container Shelf life Price Fob per unit Price per Container Striploin 2,8 a 5 kgs 1 Tn - - - 22 na 10.000 USD220.000 USD Rib Eye 1,5 a 2 kgs 1 Tn - - - 22 na 9.444 USD 207.778 USD Top sirloin 1 Tn - - - 22 na 8.667 USD 190.667 USD Tenderloin 2/3 lbs 1 Tn - - - 22 na 17.778 USD 391.111 USD Rump&Loin 1 Tn - - - 22 na 16.667 USD 366.667 USD Cube Rolls 1 Tn - - - 22 na 13.889 USD 305.556 USD Cup of Rump 1 Tn - - - 22 na 16.111 USD 354.444 USD Knuckels 1 Tn - - - 22 na 6.889 USD 151.556 USD Flats 1 Tn - - - 22 na 6.889 USD 151.556 USD Topside cap on 1 Tn - - - 22 na 7.222 USD 158.889 USD Forequarter 1 Tn - - - 22 na 5.778 USD 127.111 USD Prices are set for FOB Buenos Aires and are subject to change without prior notice 54 www.patagoniadistribution.com | info@patagoniadistribution.com
PATAGONIA DISTRIBUTION Meals & Food Meats The traditional patagonic lamb has an undeniable and world-renowned quality that makes it a top choice among meat lovers ABO LEG (CHUMP ON / CHUMP OFF) BONELESS BRN SHOULDER BONELESS CHUMP DENUDED CHUMP OFF / ON BONELESS LEG Leg with Aitch-bone removed. The leg is trimmed of glands and excess fat. Knuckle tip removed. Chump on / Chump off Prepared from the square cut shoulder or forequarter. All bones, glands, excess fats and large tendons are removed. Rolled to equal shape and placed in netting Prepared from bone in chump by removing all of the bones and fat deposists. The fat cap is removed Chump On / Off leg with Aitch and femur bones removed. Glands and excess fat removed. The hind shank is removed by a clean cut throught the stifle joint. FBO LEG (Chump on / Chump off) OYSTER CUT SHOULDER LEG CKT CHUMP OFF SMOKER LEG Leg with Aitch-bone removed. The leg is trimmed of glands and excess fat. Shank and knuckle tip are subsequently removed. Chump on / Chump off Taken from the forequarter throught the natural seam. Cartilage trimmed. The breast meat is removed in a line from the elbow to the scapula. Chump off leg with aitch-bone intact, chump is removed aprox 30 min from the point of the aitchbone. The knuckle tip is removed at the rise of the shank meat. Glands and excess fat removed Chump on leg with Aitch-bone removed. The knuckle tip and gam card are left intact. Glands and excess fat removed OYSTER CUT SHOULDER (SHANK OFF) STRIPLOIN TENDERLOIN CUTLETS Taken from the forequarter through the natural seam. Cartilage trimmed. The breast meat is removed in a line from the elbow to the scapula. The shank is removed. Prepared from the short loin saddle or the 8 rib lon. All fat deposits removed. All silverskin removed leaving the loin completely denuded. The entire fillet muscle with all fats and other asociated muscles removed. Prepared from a 8 rib loin 75 mm Chump off or a 1 rib loin 75mm Chump off. The loin is sliced into cutlets of 20mm thickness Prices are set for FOB Buenos Aires and are subject to change without prior notice 55 www.patagoniadistribution.com | info@patagoniadistribution.com
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