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The beef chuck muscle is located in the shoulder, between the neck and the forearm. Ideal for braising and slow-cooking.
Lean and delicious to the point of melting in your mouth. It's the most tender cut of beef, and it comes from the loin. Long cooking durations are unnecessary because the meat is already quite soft. It can be cooked quickly at a high level of heat. Grilling, broiling, roasting, and pan-frying are just a few methods for preparing it.
This is a more tender cut of beef obtained from the animal's hindquarters, between the rump and the leg.
It's ideal for roasting, grilling and similar cooking methods since it is leaner and more tender than the regular cut of topside.
The beef hump is a marbled, boneless cut, sourced from the muscle close to the neck of a humped cattle breed. Recommended for barbequing.
Our lean beef mince is full of flavors. From Indian keema to dry keema and samosas. It is one of the most multipurpose meat ingredients you can use in the kitchen.
Beef meat sold with bones in the cut or ordered portion.
We recommend trying out stews, stock, and soup recipes with meat-in-bone cuts.
A flavorful cut from the leg that is sold bone-in. It's ideal in a rich, flavorful stew since it thickens the sauce on its own.
Oxtail is a popular delicacy that comes from the tail of the cow. It's commonly stewed or braised, releasing delicious flavors.
Our regular beef mince is freshly ground in a meat grinder. It's a go-to ingredient for a variety of meals. We recommend it for kebabs and meat balls.
Rib-eye steaks are made from the primal cut of the beef rib. They're full of flavor and marbling, juicy, and tender, with just the perfect amount of fat. The most appetizing results come from quick cooking methods that use high heat and is ideal for sizzling in a hot pan, on the grill, or on the BBQ.
The rump steak is produced from the hindquarter's rump section. Ideal for barbequing, grilling or pan frying.
Beef Silverside is obtained from the animal's hindquarters, between the rump and the leg. It’s a large, lean, boneless cut of beef with a coarse grain texture. It's typically used to roast joints, stir fry steaks, or dice.
It comes from the sirloin part of a beef animal's back, between the fore-rib and the rump. The sirloin steak has a rich flavor and is a favorite of steak lovers. Ideal for pan-frying, barbequing, or grilling.