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Top Rump is obtained from the hindquarter. It’s a lean cut that is ideal for roasting and quicker cooking methods.
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.
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.
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.
The rump steak is produced from the hindquarter's rump section. Ideal for barbequing, grilling or pan frying.
Oxtail is a popular delicacy that comes from the tail of the cow. It's commonly stewed or braised, releasing delicious flavors.
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.
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.
Combines the softness of fillets with the flavor of sirloin, connected by a T-shaped bone. Ideal for barbequing, grilling or roasting.
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.
The beef chuck muscle is located in the shoulder, between the neck and the forearm. Ideal for braising and slow-cooking.
Beef Topside is obtained from the animal's hindquarters, between the rump and the leg. It’s a large, lean cut. The topside muscle is ideal for roasting since it is both lean and tender.