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Linda Rosa
  • Dry Aged Meat
  • Charcuterie
  • Cattle
    • Cow
    • Young Bull
  • Pork
  • History
  • Quality
  • Contact

Morada:
Rua de Freitas 4750-725 Tamel S. Verissimo

geral@lindarosa.com
+351 253 824 862
Linda RosaLinda Rosa
  • Dry Aged Meat
  • Charcuterie
  • Cattle
    • Cow
    • Young Bull
  • Pork
  • History
  • Quality
  • Contact
+351 253 824 862
Linda RosaLinda Rosa

Young Bull

Home Young Bull
  • Blade

    Blade

  • Bone-In Rib

    Bone-In Rib

  • Brisket

    Brisket

  • Brisket 5 ribs boneless

    Brisket 5 ribs boneless

  • Chuck

    Chuck

  • Chuck boneless

    Chuck boneless

  • Chuck tender

    Chuck tender

  • Cup of rump

    Cup of rump

  • Forequarter

    Forequarter

  • Knuckle

    Knuckle

  • Leg

    Leg

  • Loins and ends, bone-in, with tenderloin, 9-ribs

    Loins and ends, bone-in, with tenderloin, 9-ribs

  • Neck

    Neck

  • Pistola

    Pistola

  • Prime-rib boneless

    Prime-rib boneless

  • Rump tail

    Rump tail

  • Shoulder

    Shoulder

  • Shoulder-clod

    Shoulder-clod

  • Shoulder, boneless, without shankmeat (skin)

    Shoulder, boneless, without shankmeat (skin)

  • Silverside

    Silverside

  • Tenderloin

    Tenderloin

  • Thick flank

    Thick flank

  • Top Sirloin Heart

    Top Sirloin Heart

  • Topside

    Topside

Linda Rosa
Linda Rosa

The natural quality of meat

  • Address: Rua de Freitas 4750-725 Tamel S. Verissimo
  • Email: geral@lindarosa.com
+351 253 824 862Call to the national landline network

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