Vicentini Carni S.p.A.


Products

Vicentini Carni are specialists in the production of Fresh Beef. The Signature range of the Company is constituted not only in Beef Cuts, (halves, forequarters and hindquarters carcasses), but also in Beef that are packed, vacuum sealed and boxed. Furthermore, also available are Offal’s and by Products of the butchery as specific products for Pet food. Vicentini Carni ensures that the Meat is carefully selected and every phase carefully monitored, in order to be able to offer not only a complete traceability of each Meat cut, but also to be able to guarantee that the product is suited to the request of each customer. Taste, Goodness and Quality are the main prerequisites of the entire production line.

Beef cuts

The processing of Bovine is the core business of Vicentini Carni, which offers the following types of products: Young bull, Heifer and Veal.

Beef cuts are distributed by carcasses or part of them, such as forequarter and hindquarter, striploin bone-in, top bit and rump, flank.

Carcasses

These are two parts that make up a whole animal carcass; this is achieved by slitting the animal lengthwise, along the spine.

Product Details

Forequarter with Flank

The anterior part of the carcass consists of the following cuts: the Brisket, the Ribs roast, the Chuck, the Chuck tender, the Shoulder blade, the Shoulder heart, the Shin, the Shoulder clod and the Flank.

Product Details

Forequarter without Flank

The anterior part of the carcass consists of the following cuts: the Brisket, the Ribs roast, the Chuck, the Chuck tender, the Shoulder blade, the Shoulder heart, the Shin and the Shoulder clod.

Product Details

Hindquarter with Flank

This is the posterior part of the carcass which consists of the following cuts: the Striploin bone-in, the Tenderloin chain on, the Rump, the Eye round, the Topside, the Knuckle, the Rumptail, the Heel muscle, the Shank, the Silverside and the Flank.

Product Details

Hindquarter without Flank

This is the posterior part of the carcass which consists of the following cuts: the Striploin bone-in, the Tenderloin chain on, the Rump, the Eye round, the Topside, the Knuckle, the Rumptail, the Heel muscle, the Shank and the Silverside.

Product Details

Striploin bone-in

The Striploin loin can be divided into two cuts: the Sirloin and the Rump. The Striploin  itself is located in the rear part of the hindquarter. It has a bone structure of six Lumbar Vertebrae within which the Fillet is positioned. The Striploin can be sold with or without bone.

Product Details

Top bit and rump

Commonly defined as the Thigh, it consists of the Shank, the Heel  Muscle, the Eye round, the Silverside, the Knuckle, the Rump, and the Rump tail.

Product Details

The Flank

The cut includes the region of the abdomen itself and in part, the region of the Rib-Eye Steak (or Entrecote).

Product Details
The Technical sheets are purely representative; for more information write or send an email to “Contacts” on our web site.

Beef vacuum sealed and boxed

The vacuum packed meat is characterized by specific anatomical cuts. Carcasses, forequarters and hindquarters are dissected in various cuts so defined:

Beef Veal
tagli sottovuoto en

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Striploin bone-in

ideal for grilling or roasting

Product Details
The Technical sheets are purely representative; for more information write or send an email to “Contacts” on our web site.