From the selection of the animals to the final delivery, Bugin Carni manages every stage with artisanal care and industrial precision. Our integrated system guarantees consistent quality, food safety and tailor-made solutions for B2B professionals.
Every single Bugin Carni production run has always started from the riskiest and most delicate stage: selecting the animal directly on the farm. A delicate and meticulous process that cannot be taught in school or replaced by technology. It is simply an artisanal, traditional method passed down from father to son, which still today holds the secret of Bugin Carni’s success.
Each animal is chosen according to strict standards, to ensure excellent raw materials and high environmental and animal safety standards. Thanks to traceable processes and customised in-house processing, we build real value, offering customers safe, controlled, high-quality products, with transparency and reliability throughout the entire supply chain.
Three strategic stages, one single goal: to guarantee a valuable, consistent and reliable product. Bugin Carni operates with an integrated and vertical supply chain, designed to respond precisely to the needs of the professional market, from origin through to delivery. Every stage is managed to offer safety, quality and tailor-made flexibility.
We personally visit the farms to select only the best animals. A direct approach that ensures excellent raw materials and strong relationships with farmers.
We manage every stage of processing internally: aging, deboning, trimming and customised cuts. Every preparation is carried out in full compliance with hygiene and health regulations, with vacuum packaging, skin packaging or according to the specific needs of our customers.
A widespread network of refrigerated transport guarantees punctual and safe deliveries, supporting the Horeca channels, the food industry and large-scale retail, ensuring freshness and quality at every step of the supply chain.
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.
The Bugin Carni’s frozen line guarantees the same quality standards as fresh products, with a longer shelf life and zero waste. The cuts, carefully selected and processed, are rapidly frozen to preserve flavour, integrity and nutritional values. An ideal solution to plan ahead, optimise stocks and always offer a reliable, high-level service.
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