The Angus anatomical cuts, raised in Italy, are available in different sizes: whole animal, 1/2, 1/4, and 1/8. The range of anatomical cuts is wide and includes delicacies such as fillet, roast beef, ribeye, sirloin, round, top round, knuckle, eye round, picanha, hind shank, shoulder clod, under blade, ribs, belly, brisket point, chuck tender, neck, tenderloin tip, bottom sirloin, and shoulder clod. 

These cuts can be reserved with a 30-day aging process and refrigerated delivery can be arranged.