The cube roll cut, classified under USA NAMP 112, is a version of the traditional Argentine “bife ancho sin tapa” (rib eye roll without cap). It is derived from the dorsal region of the beef carcass after removing specific muscles such as the trapezius thoracis, serratus dorsalis, and latissimus dorsi, resulting in a leaner, yet flavourful cut ideal for various culinary applications.
Why Choose Our Wide Steak Without Cover (Tapa de Bife Ancho)?
FRIGORIFICO H V S A has perfected the production and processing of the Wide Steak Without Cover with an unwavering commitment to quality and food safety. By adhering to rigorous slaughtering, processing, and cold chain standards, our beef cube roll cap meets and exceeds the expectations of global meat buyers.
- Grade A Quality Beef: Premium muscle structure and consistent texture.
- Rich Beef Flavor: Well-balanced intramuscular fat profile enhances taste.
- Superior Tenderness: Perfect for roasting, grilling, slicing, or portion cutting.
- Consistent Sizing: Designed to meet specifications for wholesale volume buyers and foodservice operators.
Beef Cube Roll Cap Specifications (Product Data Sheet)
| Specification | Details |
|---|---|
| Product Name | Wide Steak Without Cover (Tapa de Bife Ancho) |
| Also Known As | Beef Cube Roll Cap, Bife Ancho Sin Tapa, Rib Eye Roll |
| Industry Classification | USA NAMP 112 |
| Beef Grade | Top Quality Grade A |
| Cut Type | Boneless Beef |
| Muscle Groups | Trapezius thoracis, Serratus dorsalis, Latissimus dorsi |
| Primary Use | Steak cutting, roasting, grilling, portioning |
| Packaging | Vacuum-sealed, bulk, or custom packaging |
| Storage Temperature | -18°C or below |
| Shelf Life | Up to 12 months (frozen storage) |
Our specifications are tailored to suit the demands of both large B2B clients and premium retail customers. Like other premium cube roll products in the market, these specifications ensure consistent quality, preservation, and traceability throughout the supply chain.
Where This Beef Cut Comes From
The Wide Steak Without Cover (Tapa de Bife Ancho) is sourced from select cattle breeds raised under the highest geographic and sanitary standards. The cut is located in the dorsal region, border-lining the chuck and striploin, offering a richly flavored, finely textured muscle group ideal for high-end beef consumption.
Professionals often compare the cube roll to cuts like the rib eye — prized for its tenderness and rich beef profile. For comparison on prime beef cut nomenclature and other beef cuts like top sirloin and other subprimal beef pieces, reputable resources like Wikipedia provide detailed cut maps and definitions which help meat buyers and chefs understand muscle location and quality.
Culinary Uses and Cooking Suggestions
This cut is ideal for pure culinary expression. Some of the most popular ways to prepare tapa de bife ancho include:
- Grilling: Best over high heat to lock in juices — especially when targeting medium-rare to medium doneness.
- Roasting: Slow roasted for tender, juicy beef servings.
- Slicing for Steaks: Perfect for thick or thin steak portions due to its balanced marbling.
- Pan-searing: Quick sear finishes with butter and herbs for a restaurant-style steak.
Because of its tenderness and texture, chefs often choose cube roll for premium steak menus in steakhouses and premium grills. Some home chefs also treat cube roll slices like traditional rib eye steaks or top sirloin cap steaks for maximum flavor intensity.
How to Cook Wide Steak Without Cover Like a Pro
For best results, chefs recommend the following general steps:
- Season: Apply sea salt, freshly ground pepper, and optional aromatics 30–45 minutes before cooking.
- High Heat Sear: Sear both sides in a preheated skillet or grill to develop a flavorful crust.
- Finish Cooking: Transfer to oven or lower heat area of grill to achieve desired doneness.
- Resting: Allow 8–10 minutes of resting time for juice redistribution.
Because of the premium quality of this cut, simple seasoning often produces outstanding flavor. Many chefs choose minimal seasoning to let the beef flavor shine.
Wholesale Benefits & Bulk Supply Options
At FRIGORIFICO H V S A, we offer flexible bulk packaging and shipping solutions for:
- Distributors
- Importers
- Wholesale retailers
- Foodservice providers
- Export clients
Our export-ready packaging — including vacuum sealed and frozen bulk boxes — is designed for long-distance shipping under controlled temperatures. We ensure product integrity from our facilities to your destination.
Quality Assurance and Food Safety
Quality is our top priority. Every batch of our Wide Steak Without Cover (Tapa de Bife Ancho) undergoes strict inspection, traceability verification, and hygiene protocols to adhere to international food safety standards. We partner with certified processing facilities to maintain cold chain integrity and ensure your beef arrives in optimal condition.
We also offer documentation for quality grades, processing trace logs, and export certificates upon request — providing transparency and confidence from producer to end-user.
Trusted by Chefs, Butchers, and Meat Distributors Worldwide
Professional kitchens and wholesale partners prefer our beef cube roll cap for its —
- Consistency in quality and cut
- Optimal cooking performance
- Superior beef flavor profile
- Versatility across menus and recipes
From premium steakhouses to specialty butcher shops, our tapa de bife ancho is a sought-after product that enhances beef menus and offerings.
Order and Contact Information
If your business is looking for reliable supply of top-grade beef cuts including Wide Steak Without Cover (Tapa de Bife Ancho) — please contact our sales team for bulk pricing, shipment details, and custom order specifications.
FRIGORIFICO H V S A – Supplier of Top Quality Grade A Beef Cube Roll Cap.
