Product Description:
The Palomita, also known as Chingolo, comes from the anterior scapular region of the beef carcass, occupying the supraspinous fossa just in front of the scapular spine. This cut is valued for its relatively lean profile with enough marbling to provide flavor and juiciness.

Its versatility allows it to be used in many culinary applications: it can be roasted whole, sliced into steaks for grilling, or slow-cooked to enhance its tenderness. In Latin American cuisine, it is particularly popular for oven roasts and traditional recipes, while in international gastronomy it is prized for its adaptability and cost-effectiveness.

Rich in protein and essential nutrients, this cut is also a healthy choice for balanced diets. It is carefully trimmed and packed to meet international food safety and export standards, ensuring consistent quality for wholesale buyers, restaurants, and retail markets.