Welcome to our interactive beef cuts map! Here, you can view different beef cuts and their characteristics. We aim to assist you in choosing and properly preparing 4-J GROUP cuts, ensuring the best possible gastronomic experience. Explore the map, discover new cuts, and learn more about beef!
Beef cuts can be classified into various categories depending on the part of the animal they come from and their characteristics. Here are some of the main types of cuts:
FRONT CUTS
Chuck
Ideal for ground beef and stews.

Shoulder Clod Heart
Succulent, great for roasts and stews.

Brisket
Used for stews, often for feijoada..

Ribs
Perfect for barbecues and roasts.

Cube Roll
It has an intense flavor and is ideal for barbecues.

Hump
Widely used in barbecues and roasted preparations.

Flank
Excellent for stews, braises, and ground beef.

Shoulder Petite Tender
Succulent, great for roasts and stews

Flat Iron Steak
Succulent, great for roasts and stews.
