For over forty years we have been selecting, processing and distributing high-quality beef cuts, offering food distribution professionals an excellent product, the result of experience, passion and respect for the raw material.
The story of Bugin Carni was born from a passion for meat handed down through 3 generations. For over 40 years, the Bugin family has been devoted to the selection and processing of top-quality beef, offering its customers a unique and inimitable product. Every day, with commitment and dedication, we select the best cattle, guaranteeing the utmost respect for the raw material and for the environment.
“La Sovrana” is the new elite brand by Bugin Carni, dedicated to highly marbled female beef. Each animal, chosen from the best European farms according to criteria inspired by the Kobe classification, guarantees quality and uniqueness. An exclusive line that brings together craftsmanship, experience and control, for a high-end product.
Our 3 quality classifications:
The entry-level of the La Sovrana line: intense meat, rich in fibers, red and with little marbling (max 4 on the Kobe scale). Ideal for those who want a leaner and more accessible option.
The most balanced selection of the La Sovrana line, with marbling between 5 and 8 on the Kobe scale. It is a tender meat, with a delicate flavor and very versatile.
Selected for marbling above 9 on the Kobe scale, it is the top quality of the range, ideal for gourmet preparations. It is a juicy, intense and extraordinarily tender meat.
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Every cut tells its own story. This is why at Bugin Carni we import the finest beef from all over Europe, selecting each animal based on its origin and characteristics. A craft handed down through generations, which leads us to discover delicacies from over 20 countries. Climate, breeds, feed and pastures are the variables we consider to offer unique varieties of flavour, texture and colour.
Born and raised in the Po Valley, this meat expresses all the Italian tradition, combining a delicate flavour with white fat marbling that enhances its artisanal quality.
Originating from the Baltic countries, this meat comes from cattle that graze freely for most of the year, developing an intense, enveloping flavour, with golden fat marbling and red fibres that reflect the authenticity and strength of natural pastures.
Raised among the hills of southern Germany, this young meat combines light-red fibres and a delicate flavour, with a slight yellow fat marbling, offering a refined experience that enhances every preparation and respects the naturalness of the pastures where the animals grow free.
Tradition and innovation intertwine at every stage of the production process, always guaranteeing the utmost respect for the raw material and for the environment. Bugin Carni selects only the best cattle, raised with care and attention to their well-being.
Processing is carried out using artisanal methods handed down from generation to generation, combined with the most modern technologies to guarantee a safe and healthy product at every production stage, both in the fresh and frozen supply chains. Because it is in each of these stages that our passion turns into quality for our customers.
Every cut tells a story of flavour and tradition: with Bugin Carni the beef processing it becomes an art that enhances authentic flavours and uncompromising quality. From the most tender to the most flavourful, every part of the animal is handled with care and respect, to offer customers in the meat trade a unique experience. The following diagram is the gateway to a world of excellence, ready to be explored in detail in the dedicated section.
Cut taken from the upper part of the neck. It is a marbled and very flavourful meat, ideal for long cooking that melts the connective tissues, such as braises, stews and slow-cooked dishes.
It is firm, flavourful meat, streaked with fat. Perfect for rich, tasty broths, traditional boiled dishes and for preparing excellent minced meat.
International denomination identifying the deboned neck and shoulder. It is a large, flavourful cut, particularly appreciated on the grill for its marbling. It is also suitable for slow oven or casserole cooking.
The thicker, terminal part of the brisket, characterised by a higher fat content. This makes it incredibly tender and juicy after very long cooking, such as barbecued brisket or mixed boiled meat.
First-category cut that connects the loin to the hip. It is lean yet flavourful meat, with a fine grain and good tenderness. Excellent for steaks, roast beef, roasts and thin slices for quick cooking.
Facial muscle of the animal, rich in collagen and connective tissue. Tough if cooked quickly, it becomes extraordinarily tender and gelatinous with very slow, moist cooking. Perfect for braising.
One of the finest cuts, located along the animal’s back. Low in connective tissue and with the right amount of marbling, it is the source of premium steaks such as ribeye and T-bone (Florentine steak). Ideal for quick grilling.
Fine cut taken from the upper, inner part of the hind leg. It is very lean and tender meat, almost free of sinew. Its delicacy makes it perfect for thin slices, cutlets and roulades.
Muscular part of the shoulder, lean and rather flat in shape. It is well suited for scallops, breaded slices or for preparing rolled and stuffed roasts. It requires cooking methods that preserve its tenderness.
Also known as “cappello del prete”, it is a shoulder cut crossed by a thin vein of connective tissue. Ideal for boiled meats, braises and long stews, as the connective tissue melts during cooking, making the meat extremely tender.
Cut from the lower front part of the animal, located near the brisket. It is a fairly fatty and flavourful meat. It gives its best in slow, moist cooking such as boiled dishes and braises, which enhance its intense taste.
First-choice cut located at the beginning of the hip, with a characteristic rounded shape. It is lean, very tender and versatile meat. Excellent for roasts, thin slices, escalopes and for preparing vitello tonnato.
Term used in some regions to refer to the chuck, the finest part of the neck. The name highlights its superior quality compared to other forequarter cuts. Perfect for rich braises and flavourful stews.
Cylindrical-shaped shoulder muscle. It is leaner and less tender than the corresponding cut from the hind leg, but is still an excellent choice for budget roasts, stews and high-quality minced meat.
The most tender and prized cut of the animal. Taken from the loin area, it is low in connective tissue and rich in delicate flavour. Perfect for quick cooking: rare, grilled or pan-seared.
Large cut located on the outer rear part of the thigh. It is lean meat with a compact grain. Excellent for pizzaiola-style slices, braises and for preparing beef in oil.
Belongs to the offal category. With a distinctive texture and delicate flavour, it requires long pre-boiling. It is then used in traditional recipes, such as stewed or fried preparations.
Flat, elongated cut from the abdominal area. Flavourful and with a good fat content, it is ideal for minced meat, ragù, stuffed rolls and, if properly aged, for steaks to be grilled.
Cut from the forequarter, consisting of a leaner part and a fattier one (the point). It is a tough but very flavourful meat, which excels in long cooking methods such as mixed boiled meat or for preparing an exceptional broth.
It is not a whole cut, but a thick slice of shank that includes the central bone rich in marrow. It is the star of iconic dishes that require slow, moist cooking, where the marrow melts and enriches the sauce.
Also known as “magatello”, it is a prized cut from the hind leg, cylindrical in shape and very lean. Its fine grain and lack of sinew make it perfect for vitello tonnato, cold roasts and cooked carpaccio.
Small muscle from the hind shank, ovoid in shape and reminiscent of a fish. It is rich in sinew and connective tissue, features that make it ideal for stews, long braises and boiled dishes, to which it gives a pleasantly gelatinous texture.
Cut taken from the animal’s tail, made up of bony vertebrae surrounded by meat that is tough but incredibly flavourful. Rich in collagen and connective tissue, it requires very long, slow, moist cooking to become extremely tender and release all of its intense flavour.
It corresponds to the animal’s front shank. It is a cut rich in bone and connective tissue, but also very flavourful. Used whole for oven roasts or sliced to make osso buco or hearty soups.
Large area of the forequarter from which numerous specific cuts are obtained (such as “fesone”, “copertina”, shoulder eye of round). As a generic cut, it is muscular and flavourful meat, suitable for long cooking such as roasts, stews and goulash.
One of our latest achievements, of which we are most proud, is our facility itself. Designed and built between 2020 and 2022, our headquarters stands as a modern 3,500 m² plant, with 1,800 m² dedicated to state-of-the-art production, featuring over 50 workstations and automated systems to make our collaborators’ work increasingly comfortable and to constantly raise the quality and safety of our goods for our customers.
An investment that makes the company’s goal for the future clear: to keep firmly rooted in the traditions that have brought the company to where it is today, while maintaining a strong drive for shared growth and innovation in processing and in the meat trade.
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