Organ & Specialty Cuts
Authentic cuts for traditional Mexican cuisine
Ten ranch-direct Piedmontese cuts for the Sunday menudo, the weekend taquiza, the long Tuesday braise. Pasture-raised, naturally lean, and processed for the way Mexican home cooks actually use them.
The supermarket beef counter doesn't stock the cuts a Mexican household actually cooks with — and when it does, the quality reflects feedlot finishing and breeds bred for fat marbling instead of flavor. We raise heritage Piedmontese cattle on Magic Valley pasture and process the whole animal, including the cuts that anchor every traditional kitchen. Browse the catalog below.
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Lengua
Beef Tongue
Slow-braise champion for tacos de lengua.
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Molida
Ground Beef
The everyday workhorse for picadillo and albóndigas.
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Costilla
Beef Ribs
For caldo de res, costilla asada, and birria.
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Menudo
Beef Tripe
Cleaned, par-cooked, ready for Sunday-morning menudo.
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Cachete
Beef Cheek
Buttery, rich, built for tacos de cachete.
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Arrachera
Skirt Steak
Grill-cut perfection for fajitas and taquizas.
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Tuétano
Marrow Bones
Roast 15 minutes; spread on a tortilla.
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Rabo
Oxtail
Cross-cut, gelatin-rich, for caldo and guisado.
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Picaña
Top Sirloin Cap
The centerpiece roast for any serious cookout.
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Hígado
Beef Liver
Pasture-raised, mild, for hígado encebollado.
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Have a special request?
We process the whole animal. If there's a cut you grew up with that isn't listed, ask — we can almost always reserve it on the next harvest.
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