Beef Caldereta

The best beef parts for caldereta include chuck, sirloin, and short ribs. They're tough, lean cuts with a bit of fat and lots of connective tissues. These work well for stewing because the proteins in their tissues turn into gelatin that makes the beef tender.
 
Note:
Price is per kilo and depending on the cut it may vary by few grams. For more information and special cut request, send us a chat!