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Beef Meat

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Pork is the culinary name for the meat of a domestic pig (Sus scrofa domesticus). It is the most commonly consumed meat worldwide. Pork is eaten both freshly cooked and preserved... Ham, smoked pork, gammon, bacon and sausage are examples of preserved pork.

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Beef Blade (Clod)

100.00

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The beef clod or shoulder clod is one of the least expensive cuts of beef and is taken from the shoulder (chuck) region of the animal.

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Beef Body Fat)

1.00

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also called beef tallow. Fat taken from the body of the cow.

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Beef Bone Marrow

1.00

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fatty tissue located in the center of bones. Spongy in texture and buttery in taste.

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Beef Brisket Navel End

1.00

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the navel end is larger than the point end. It has a layer of fat on one side and is ideal for classic oven baked brisket.

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Beef Brisket Point End

1.00

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the fatty part of the brisket. Triangular in shape.

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Beef Chuck Tenders

1.00

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Lean cut that resembles a Tenderloin Steak but is not as tender. The chuck tender muscle is long and narrow, with a pointy tip at one end, which is the same shape as a beef tenderloin.

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Beef Chucks

1.00

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Beef chuck is a huge primal cut that comes mainly from the shoulder section of the steer, as well as parts of the neck, ribs, and the upper arm.

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Beef Cube Rolls

1.00

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Cube Roll steaks are also known as Scotch Fillet or Rib Eye. Originating from the side of the backbone, Cube Roll fillets are extremely popular, offering tender meat and a rich, intense flavour.

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Beef DMM

1.00

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also known as minced beef. It is beef that has been finely chopped with a knife or a meat grinder.

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Beef D-Rump

1.00

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The D Rump can be divided into the sirloin butt that runs into the sirloin and the top sirloin cap that runs into the gooseneck round.

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Beef Eye Rounds

1.00

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The Beef Round Eye Round Steak is a small round boneless steak. It usually has a layer of external fat on two sides.

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Beef Feet

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The cow’s feet does not contain any muscles or meat; other than bones and toe hoof, it mainly consists of skin, tendons and cartilage.

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Beef Femur Bones

1.00

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The femur & humerus bones are large bones from the leg that exude flavor and gelatin when slow-simmered to produce stock.

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Beef Flank

1.00

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Flank steak is from the bottom abdominal area of the cow, so it contains a lot of hard-working muscles. The meat has a lot of tough fibers running through it and is fairly lean.

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Beef Forequarters

1.00

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Can be cut into several parts but comprises or the neck, hump, chuck, prime rib, bolo, flatrib, brisket, and shin

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Beef Head Meat

1.00

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meat found at the head of the beef near the brain.

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Beef Hind Shanks

1.00

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the lean leg of the beef. Tends to be tough, dry, and sinewy.

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Beef Industrial Meat

1.00

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meat of cows in enclosed spaces.

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Beef Inside Skirt

1.00

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Inside skirt comes from the flank—it’s narrower and thinner than the outside skirt and comes with the membrane removed.

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Beef Knuckle

1.00

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Beef knuckle is a versatile cut of meat originating from the round primal cut, which is in the rear of the animal.

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Beef Lips

1.00

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Light pink-peachy nude in the centre with a dark brown lipliner that usually is grey toned, usually unblended, which gives the characteristic look of a medium steak

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Beef Marrow Bones

1.00

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In reality, Beef by-products aren’t mysterious at all. They are what’s left over after a cow has been processed to get standard cuts of meat such as sirloin and ribs.

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Beef Neck Bones

1.00

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taken from the neck of the cow. Has a scant amount of meat surrounding the bone.

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Beef Outside

1.00

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The outside skirt steak is from the plate section, below the rib and between the brisket and flank, and usually comes with the membrane still attached, which needs to be trimmed before cooking.

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Beef Pad Membrane

1.00

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The membrane is a thin skin-like layer on the bone side of the ribs known as silver skin.

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Beef Patella

1.00

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Found in the legs of the cow. Rich in cartilage and connective tissues.

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Beef Ribeye Rolls

1.00

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This exceptionally tender and flavorful boneless roast consists of three muscles that are fabricated into the Ribeye Steak, Ribeye Roast, and sometimes Ribeye Filet and Ribeye Cap Steak.

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Beef Ribs

1.00

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Situated under the front section of the backbone and used primarily for support.

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Beef Shin Shanks

1.00

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the lean foreleg of the cow. Tends to be tough, dry, and sinewy.

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Beef Short Ribs

1.00

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Short Ribs are small cubes containing a section of the rib bone and thin layers of muscles. The muscles of the chest perform considerable work and are therefore not very tender.

Additional information

SPECIFICATIONS

3-4-5, 6-7-8, Cap Off, Cap On

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Beef Shortloin

1.00

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the short loin is where we find the most desirable cuts of meat. The steaks from the short loin are cut starting at the rib end and working toward the rear.

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Beef Shoulders

1.00

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a muscle that is quite a tender piece of meat. Divided into categories such as Shoulder Tender, Shoulder Center and Top Blade.

Additional information

SPECIFICATIONS

Boneless, Skinless

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Beef Sirloin Butt

1.00

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– Beef sirloin is another large section of the carcass that runs from the 13th rib all the way back to the hip bone and from the backbone clear down to the flank (or belly).

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Beef Striploin (Steak Ready)

1.00

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The striploin, also known as sirloin, is found along the spine in the hindquarter, running from the ribs to the rump.

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Beef Tails

1.00

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The tail is skinned and cut into sections; each section has a tailbone with some marrow in the center, and a bony portion of meat surrounding the tail.

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Beef Tenderloin

1.00

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The most tender retail cut from the entire beef carcass is the Beef Loin Tenderloin Steak. This steak has a fine texture, is circular in shape and is usually about three inches in diameter.

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Beef Thick Flanks

1.00

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Top rump, also commonly known as thick flank, is sourced from the rear of the cow and like cuts from the surrounding area (topside and silverside), it’s a very lean meat.

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Beef Tongue

1.00

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Tongue cut from the cow. Has high fat content which results in an intense flavor and nice texture when eating.

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Beef Topside

1.00

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Topside of beef is the long, inner muscle of the cow’s thigh which makes for a lean cut, yet it is more tender than silverside taken from the hindquarters.

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Beef Trimmings

1.00

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Beef trimmings are pieces of meat remaining after steaks, roasts, and other cuts are removed.

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Beef Tripe

1.00

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Tripe refers to cow (beef) stomach

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