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Beef Top Rump

Top rumps are sourced from the rear of a cow. It is a very lean cut.

Butchers prefer selling it barded; (leaving a thin fat layer on the edges)

You can buy it as a boneless joint as well as a frying steak(not common).

For best results, especially on flavor and juiciness, roast at high temperatures, quickly.

Serve as rare.
Beef Regular Mince

Our regular ground beef is meat-grinder ground. It is also ground to order. 

Our regular mince is a classic base for numerous dishes or a starting point for your creations. We recommend burger patties or spaghetti Bolognese.

Fat content is about 20%.

Beef Rump Steak

This is a steak cut from the rump of beef.

It is a Primal between sirloin and topside, a boneless five-muscled primal that divides the leg and chine cut by and through the aitchbone.

Simply, it is from the backside of a cow; a hard-worked muscle, making it firmer in texture compared to other Primals.

If you favor flavor above all else when deciding on a steak, rump steaks are your best bet. Perfect for grilling.

Beef Lean Mince

Our lean mince beef, from locally sourced beef, is 100% steak meat, full of flavors. We source our beef from farms we’ve vetted for our premium quality standards.

Our lean mince is a classic base to numerous dishes, whatever the cuisine. From Indian Keema to kebabs and burgers. It is one of the most versatile meat ingredients you can use in the kitchen.

We recommend you having fun trying it out, your way.

Fat content is below 10%.
Beef Hump/Nundu

The beef hump is a marbled, boneless cut, sourced from the muscle close to the neck of a humped cattle breed. Saber humps are well-marbled and beefy in taste.

We think you trying it out.

We recommend slow-cooking it, however, due to the marbling, it can also handle high temperatures preparation methods.
Beef High Grade Top Side

The topside primal is cut from the inside part of the hind legs. It is the part between the silverside and the thick flank.

Please note that it is extremely lean.

We recommend low and slow cooking it, preferably well diced.
Beef Ossobuco

Osso buco is primarily a veal shank cross-cut. Saber’s osso buco is crosswise cut, about ¾ inches thick.

We source keenly and focus on quality.

We recommend considering it for make-ahead savory recipes, preferably slow cooking it.

Beef Ox-tail

Oxtails are cuts sourced from the base of the spine of a carcass.

We sell it jointed, cut by the individual bone (vertebrae), the last 2-3 bones removed.

Oxtails are robustly flavorful, bear a great texture, and best for rich sauces.

We recommend slow cooking for the best results.

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