Also on-site, in a large butcher's shop equipped with modern refrigeration units, the large cuts are stored, processed, and aged. The halves or quarters are cut into pieces (generally called cuts) by the expert hands of our qualified staff. We offer deboning, portioning, and other specialized services to facilitate the preparation of various dishes, including vacuum packaging.
Thanks to our constant commitment over time, we have earned the trust of many customers, becoming an important and highly reliable point of reference in the restaurant industry. However, we don't just distribute products; we also offer a comprehensive consulting service, analyzing each customer's needs and partnering with them in procurement management, offering customized solutions.
Our company proudly distributes excellent cuts of dry-aged meat. We process our meat exclusively using the dry-aged technique.
Our motto: "Enriching tradition with innovation." Hence the motivation to dry-age our meat.
Our experience in the restaurant and wholesale sectors has given us the impetus to "go further" with our meat, satisfying even the most demanding customers by offering a unique, versatile, and extremely healthy product.
Our company's strength is our in-house cutting room, which processes fresh pork, beef, and veal. Years of experience allow us to carefully select our purchases based on quality, flavor, tenderness, maturation, and marbling. We offer our customers a wide range of options, from semi-finished products to portioned, vacuum-packed, and/or frozen products, tailored to their needs.
The perfect solution if you're looking for wholesale meat supplies. Butchers, restaurants, and grocery stores with refrigerated meat counters can source their supplies from a meat wholesaler. At Fesis Alimenti Srl, we can guarantee a high-quality product throughout Italy and Europe, meeting our customers' increasingly demanding needs.
01. Loin
The loin can be divided into two cuts: sirloin and rib. The sirloin itself is located at the back of the cut, its bony base being the six lumbar vertebrae, and the tenderloin itself. It can be sold with or without the bone.
02. Rib
The rib is the anterior part of the loin and has the thoracic vertebrae as its base.
03. Fillet
The tenderloin is located, for most of its length, below the lumbar vertebrae. It can be removed whole or left attached to the loin (a tenderloin steak). In the latter case, the portion of the tenderloin extending from the loin toward the thigh is sold separately. This is where the smaller slices are obtained.
04. Topside
Topside is taken from the inner part of the thigh. It has long, thin muscle fibers and is particularly tender. It contains little infiltrated fat.
05. Walnut
The nut is obtained from the front part of the thigh (outer side) attached to the femur. It can be sold with the flank, a flat, triangular cut with coarse-grained muscle tissue, less tender than the nut itself and more suitable for stews and slow cooking.
06. Rump
The rump is the joint between the loin and the thigh. It is free of infiltrating fat.
07. Silverside
The silverside is the lateral, rear part of the thigh and has a rectangular shape.
08. Girello
The round is taken from the rear edge of the thigh. It consists of a single muscle, is round, compact, very lean but has thick fiber and, therefore, rather tough compared to other cuts.
09. Doorbell
The Campanello is a section of the hind leg corresponding to the human calf. It is rich in connective tissue.
10. Posterior muscle
The hamstring is a cut taken from the hind leg, characterised by small muscles and rich in connective tissue.
11. Anterior muscle
The foreleg is a cut from the front leg with small muscles and rich connective tissue.
12. Bottom cover
The underside covers the entire surface of the scapula.
13. Shoulder fesone
The shoulder chuck is triangular in shape. The main part is of good commercial value, especially in younger animals.
14. Cover
The blanket rests on the shoulder blade between the shoulder blade (back) and the shoulder sling (front).
15. Shoulder swivel
The shoulder chuck has a truncated cone shape, reminiscent of the thigh of the same name.
16. Shoulder pulp
Shoulder meat is a cut that requires slow cooking and liquid.
17. Neck
The neck is made up of small muscles and abundant connective tissue, and is not very tender.
18. Ribs
The rib eye is a cut of meat found between the neck and the rib eye (loin).
19. Belly
The belly includes the region of the abdomen proper and part of the rib region.
20. Under-shoulder
The shoulder pad is rectangular in shape and of decent commercial workmanship.
21. Chest and royal
The chest and real is often grouped together with the chest, belly and under the shoulder.
Our sourcing ranges from domestic to European beef (Ireland, Spain, Austria, etc.); we primarily process bone-in (roast beef, ribeye, etc.) or deboned (striploin, cube roll, tenderloin, rump, topside, flank, etc.) heifer hindquarters and sides, offering a wide selection of cuts and portions.
Other cuts, more commonly used in restaurants, such as roast beef, fillet, rump, topside, etc., of heifer or veal, are vacuum-packed from Europe and, depending on availability, from non-EU countries such as
Australia, Argentina, Uruguay, etc. Black Angus, Wagyu, and others are available upon request.
CARNETTA
"Waste meat such as belly or tendons"
BRISKET
"Second category cut coming from the front part of the bovine"
COVER
"A cut of beef, specifically a shoulder muscle, known for its shape that resembles a priest's headdress."
ANTERIOR MUSCLE
"Cuts of beef from the front of the animal, specifically the shoulder and front leg."
CHEEK
"The part of the muscle found in the area between the muzzle and throat."
FILLET HEAD
''The thickest and least uniform part of the fillet, a premium cut of meat obtained from the lumbar region of the bovine.
FILLET RIB
"The most tender and valuable cut of beef, the tenderloin occupies the vault of the lumbar-sacral region of the bovine."
WALKER
A highly prized and lean cut of beef, especially the thigh. It is characterized by a cylindrical shape and a tender texture.
STAFFA
"A flat, triangular-shaped cut that features coarse-grained muscle tissue, making it less tender."
RUMP
A very lean cut of meat obtained from the buttock, separating the fillet from the hip of the beef. It is particularly tender and almost fat-free. It is considered one of the finest prime cuts.
DOORBELL
A cut of beef corresponding to the calf of the bovine, located at the back of the leg, is a cut rich in connective tissue.
ROUND STEAK
"The largest cut of the rear part of the bovine and is classified among the lean cuts of the first category and is famous for being low in calories."
BEEF NECK
"A cut of beef found in the front part of the animal, between the head, breast, shoulder, and ribs."
COSTELLO
The cut can be divided into two main parts: the loin and the rib. The loin is located at the back of the cut and includes the lumbar vertebrae, while the rib is located at the front and includes the thoracic vertebrae.
SHOULDER FESONE
''The cut is obtained from the shoulder , precisely from the cavity of the scapula''
TONGUE
''The tongue is part of the fifth quarter of the bovine animal, it is a meat food belonging to the offal group, it is distinguished by its particular texture and rich flavour ''
ROAST BEEF
"Cut of beef loin, very tasty and succulent."
THREAD
"A cut of meat taken from the inside of the animal's back, located near the ribs and the spinal column, is considered the noblest of cuts because it is a muscle that works very little and is subjected to minimal stress, making the meat very lean and free of nerves, a very tender meat."
ROAST BEEF PULP
"The roast beef pulp is obtained from the most valuable part of the silverside."
FESA
"A prime cut of meat, particularly tender and lean, coming from the inner part of the bovine thigh."
CUBE ROLL
A cut of beef taken from the rear of the cow, between the fourth and thirteenth ribs, and also known as boneless ribeye. It's highly prized for its tenderness, intense flavor, and marbling, the presence of veins of intramuscular fat that make it succulent.
STIRRUPS TIP
"Muscular cut, with a slightly triangular shape, and is found in the back of the thigh, near the rump and the nut."
WALNUT STEAK
A cut of beef taken from the back of the thigh, specifically from the muscle known as the "nut." It is a prized cut, considered top-quality and highly prized for its tenderness.
Thanks to our constant commitment over time, we have earned the trust of many customers, becoming a highly reliable partner.
Our strength has been our ability to adapt to market changes, relying on collaborators specialized in the food and restaurant sectors, who increasingly play a professional consulting role, supporting our customers step by step in their purchasing decisions... to grow and enhance their business: from the moment they place their order to the best use of raw materials.
We are dedicated and reliable distributors: we support our customers step by step and respond promptly to their requests, thanks to a well-structured internal organization and a large fleet of our own vehicles. Transport is carried out in full compliance with the cold chain, with all due care. From hanging to hardback, our goal is to ensure prompt deliveries and efficient order management for all our customers.