“Carnes” is Spanish for “meats.” On this page, it simply points you to our meat selection across different departments.

• Fresh cuts: Beef, pork, and chicken (like steaks, chops, drumsticks, and tenderloins).
• Deli and lunch meats: Sliced options for sandwiches and snacks.
• Frozen items: Convenient cuts and poultry kept frozen.
• Specialty items: Sausages, hot dogs, and occasionally plant-based alternatives.

You can browse by department using links like Meat & Seafood, Deli, or Frozen Foods. Product titles often highlight details—cut type, thickness (like “thin sliced”), pack style (tray, roll, family pack), and lean/fat ratios—so you can quickly match items to your meal plans.

People usually mean meats used in Mexican-style dishes. On this page, you’ll find cuts that can work for popular recipes.

• Thin-sliced beef: Options labeled “thin” can suit quick-cook tacos or carne asada–style grilling.
• Stew beef: “Stew meat” can be used in slow-simmered dishes.
• Pork cuts: Chops or shoulder-style pieces can be cooked low and slow for shredded fillings.
• Chicken: Thighs and tenderloins work well for fajitas or grilled plates.

Look for descriptors in titles—like “thin,” “stew,” or ground beef lean/fat ratios—to match your cooking method. Seasonings and marinades are flexible, so you can adapt flavors to your taste.

“La carne” means “the meat” in Spanish. On this page, it refers to our selection of meat products across departments.

• Fresh: Raw beef, pork, and chicken cuts for everyday cooking.
• Deli: Ready-to-use sliced meats for sandwiches and snacks.
• Frozen: Poultry and other meats kept frozen for convenience.
• Prepared or seasoned: Some items come pre-seasoned or formed, like sausages and hot dogs.

If you’re deciding what to buy, scan product titles for cut names (e.g., strip steak, roast, stew meat), thickness (thin-sliced), and pack style (family pack, tray, roll). Those details can help you pick meats that fit your recipe and cooking time.

“Carne” is the Spanish word for “meat” (singular). When you see it here, it’s pointing you toward meat products.

• Variety: You’ll see beef, pork, and chicken available in fresh, deli, and frozen options.
• Formats: Cuts range from steaks and roasts to ground meat, sliced deli items, and sausages.
• Browsing tips: Use department links like Meat & Seafood, Deli, or Frozen Foods to narrow your search.

If you have a dish in mind, look for cut names and indicators such as “thin,” “stew,” or lean/fat percentages. Those details can guide you to meats that align with your cooking method and texture preferences.

Focus on the details in each product title to find what fits your recipe.

• Lean/fat ratios: Ground options often list percentages (for example, 80/20 or 93/7). Higher lean numbers typically mean less fat; choose based on how rich you want the dish.
• Cut names: Look for terms like strip steak, chuck roast, stew meat, tenderloin, or chops to match your cooking method.
• Thickness: “Thin” or “thin-sliced” cuts tend to cook faster; “stew” or “roast” cuts are suited to slower methods.
• Packs and packaging: “Family pack,” “tray,” or “roll” can indicate quantity and format for planning meals.

These cues can help you compare options efficiently.