Origin: Irland , Scotland and England 
Piece Aprox. 3-3,5kg
Information:
Beef rib eye steak is cut across the grain from beef rib eye roast. It has little or no fat cover, and is usually prepared by broiling, grilling, panbroiling, or panfrying.

Origin: Irland , Scotland and Uk
Piece Aprox. 7-8kg

Information:
Boneless striploin steak is the same as beef loin sirloin steak but with the bones removed. The muscle structure varies. It is usually prepared by broiling, grilling, panbroiling, or panfrying.

Origin: Irland , Scotland and England
Piece Aprox. 9-10kg

(Beef Top Side is the same as beef round rump roast, but with the bone removed. It contains three major round muscles: top round, eye of round, and bottom round. It is usually tied and prepared by braising or roasting

Origin: Irland , Scotland and England
 Piece Aprox. 3-3.7kg
Information:
Beef loin tenderloin steak is also referred to as beef loin or as filet mignon. It is cut across the grain from beef loin tenderloin roast and is probably the most tender steak in the carcass. It is usually prepared by roasting, broiling, or grilling.