Jireh Agro Business

Beef is characterized as a food of excellent nutritional value and to be attractive to the consumer it must present the organoleptic aspects desirable for purchase such as good tenderness, juiciness and bright red color.

We work with the following cuts:

1- Neck 2- Chuck 3 - Chest 4 - Palette 5 - Skirt Steak 6 - Needle Tip.
7- File Mignon 8 - Prime Rib Fillet 9 - Counter Fillet 10 - Fillet Cover 11- Rump.
12 - Duckling 13 - Hard Drumstick 14 - Soft Drumstick 15 - Lizard 16 - Front Muscle.
17- Back Muscle 18 - Rib 19 - Breast 20 - Picanha 21- Termite.