Get the best meat supply for your meat shop
With more than 20 years experience in the market, our team will also help you get the right education on how to process the meat cuts to get a new product for you customers.
We got you covered in Visayas and Mindanao. Averaging 35,000 kilos of meat served everyday.
Best for Meat Shop Supply
Beef Brisket BonelessBeef Brisket Boneless
A brisket is a meat cut taken from the breast or lower chest of a cow. Some of the popular ways to cook it are boiling, baking, and roasting. Roasting definitely brings out its flavor, so if you’re in the mood for some delicious brisket, prepare it Texan-barbecue style. Combine spices like chili powder, salt, garlic powder, ground black pepper, onion powder, and dry mustard to make a dry rub to season the brisket.
Beef FlanksBeef Flanks
The beef flank is a boneless cut of lean meat that is intensely flavorful. Grilling or frying it brings out its delicious side, so these are the best methods for preparing the meat. Using soy sauce, brown sugar, lemon juice, olive oil, garlic, and black pepper, you can create a delicious marinade that will only enhance the beef flank’s flavor to your enjoyment.
Beef Short PlateBeef Short Plate
Beef short plate is a forequarter cut from the belly below the rib cut. This can also be a part of the brisket. It contains tough, fatty meat. It is a cheaper beef cut compared to other parts of the cow. Short plate is perfect for braising. It has also the right amount of fat so it can be used for ground beef.
Belly Bone In Skin On Flank OffBelly Bone In Skin On Flank Off
Pork belly is a popular meat product that we are happy to supply you with. It is available in different varieties. If you are in search of pork belly with bone in, skin on, but flank off – you have come to the right place. All of our meats are high-quality, so you can rest assured that you’ll only receive the best products from us. When it comes to pork belly for your business or personal use, we are here to meet your expectations.
Belly TrimmingsBelly Trimmings
Cut from the underside of a pig’s belly, these belly trimmings are a luscious mix of fat and meat. These slices are great for a variety of dishes. They can be cut up into cubes and included in adobo or mechado. The belly trimmings can also be used for grilling or frying. Simply season them with herbs, spices, pepper, and garlic.
Pork Brisket BonesPork Brisket Bones
Pork brisket bones are the end trimmings taken from the standard rack of pork ribs. These can be prepared in a similar manner to barbecue ribs. Season the pork brisket bones with salt and pepper, then add herbs and spices for additional flavor. Grill over charcoal or use a hot plate. Once done, brush with some barbecue sauce and serve.
Pork Ham Boneless SkinlessPork Ham Boneless Skinless
Pork Ham or Pigue is a cut of pork leg. Pigue is favoured over kasim because it is more tender and is often used for higher-end barbecue. Pork Ham is famously used for making cured ham. It can be done through wet or dry curing. Holiday ham is one of the famous by-product of pork ham.
Pork LiverPork Liver
Pork liver has a bold, distinct flavor that can be an acquired taste for some. However, once you have acquired a taste for it, you’ll be sure to keep looking for it. Slice it thinly and marinate it with some soy sauce, lime juice, garlic, and pepper, then fry it up for a quick treat. You can also include it in a Chinese-style stir-fry dish.
Pork Loin Bone In Skin OnPork Loin Bone In Skin On
Pork Loin is a large cut of meat from the back of the pig. This cut has its skin on. This can be cut into smaller pieces for pork chops. Pork Loin has lean meat with a good amount of fat for flavor. If you want to cook pork racks (“French Racks”), this cut is perfect for you. It can be cooked grilled, pan-seared, or even slow cook. This cut can be cooked in many ways, and is tender when cooked properly.