Portion Control
Big savings for your business
Get big savings by serving the right size of meat. Reduce food waste and ensure quality product. Increase your kitchen productivity by leveraging meat portion control.
Increase customer satisfaction by providing the right amount of serving food to your customers. Get the right amount of meat for your business needs. Portion control provides consistency of the food being served to your customers.
Get the benefits of doing portion control:
- You get exactly what you want; no extra trim or waste
- Portion control saves time and money
- Better trimmed products ensure higher consistency and satisfied customers
- High quality packaging ensures shelf life and no loss of product
- Custom portion cuts that fit the specific menu needs
Check our products
Beef Boneless Industrial Meat
Beef Boneless Industrial MeatIf you are looking for industrial meat, particularly boneless beef, we can help you. All of the meat products we offer are high-quality and processed according to stringent industry standards. We have a variety of meat cuts. Let us know your specifications and we will cater to your business and quality needs.
Beef Bones
Beef BonesBeef bones are the perfect ingredients for rich, flavorful soups and stews. Be sure to use bones with bits of meat on them such as knuckle bones, short ribs, and oxtail. For that extra oomph factor, throw in some marrow bones and enjoy the luxurious taste of melted fat perfectly complemented with garlic, onion, peppercorns, and vegetables. Best of all, the longer you cook it, the more flavorful your soup will be.
Beef Brisket Boneless
Beef Brisket BonelessA 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 Chuck Roll
Beef Chuck RollBeef chuck roll is a boneless cut meat. It is taken from the lower section of the shoulder blade on one side and ribs and backbone on the other side. Chuck roll is perfect for roasting and steak.
Beef Cube Roll
Beef Cube RollLocated on the side of the backbone. This part is located in the inner most part of the rib. It is also known as scotch fillet or the rib eye boneless. It is tasty and tender due to the marbling of the cube roll, which gives it a rich flavor.
Beef cube roll is perfect for grilling, slow cooking, roasting, smoking, or even pan-fry.
Beef Fats
Beef FatsBeef fats are used to create beef tallow, which is the product of grinding and boiling the fat, then cooling it down. It can be used for cooking and it keeps extremely well even without refrigeration because of its low water content. You can use beef fats for cooking vegetables to give them that delicious, beefy flavor. Frying with beef tallow is also recommended for meat dishes.
Beef Flanks
Beef FlanksThe 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 Full Forequarter
Beef Full ForequarterBeef Full Forequarter is a cut which is mostly meat. This cut is taken at the front of the cow. Forequarters are tastier and is used for cooking kaldereta, Tapa, and more. Its meaty content is also used for meat processing. This cut is also considered as cheaper compared to primal cuts in the cow.
Beef Hanging Tender
Beef Hanging TenderHanging tender, also known as haning tenderloin, Hanger, Pillar, Onglet (French) and Butcher’s Tenderloin is located at the diaphragm area of the beef. It is primarily used in hotels and restaurants, cooked as streaks and can be included as ground beef. It is also used in Bulgogi, a Korean dish.
Beef Hearts
Beef HeartsBeef Heart is primarily used in meat processing. Because it is a lean meat, It can be grounded and mixed to burger patties and meat balls, this is a perfect mix to fatty ground meat. Beef heart has low calorie which is good for people on diet. Some prepares the heart and cook them as pan fried or in stew.
Beef Inside Skirt
Beef Inside SkirtThe inside skirt steak can be found its opposite, the outside skirt steak. It’s also known as the beef plate or fajita steak since its bold flavor makes it great for grilling or stir-frying to include in fajitas. To stir-fry it, get some soy sauce, beef broth, corn starch, sesame oil, onions, garlic cloves, and your favorite vegetables. Combine these together in a wok and get ready to make a quick and easy dinner treat.
Beef Liver
Beef LiverBeef liver is used in meat processing. It is grounded and mixed with ground beef for tacos and even patties. Beef liver has nutritional contents which is great when eating it pan-seared or chop it in cubes for stew.
Beef Loin Tail
Beef Loin TailThe loin tail comes from the flank or underside portion of the cow’s hindquarter or under the short loin. You can slice the beef very thinly so you can stir-fry it with some garlic cloves and ginger for an easy-to-cook treat. Or, you can can always go for the classic kebabs by slicing the meat into chunks, marinating them with oil and herbs, then placing each piece on a skewer for roasting.
Beef Pad Meat
Beef Pad MeatCooking beef means a lot of juices oozing out of the meat. Then, you might have to deal with the sauces as well. To avoid all of the mess, the beef pad meat comes in handy. Just place it under the beef and it will gradually absorb the extra juices and sauce. There will be no mess for you to deal with and you’ll be able to pack the meat easily!
Beef Rib Eye
Beef Rib EyeBeef Rib eye is a cut from the rib section. Rib eye steak are served in restaurants as pan-seared steak. Cooked in butter with just salt and pepper, creates an aromatic and mouth watering Rib-eye steak. Rib eye when cut into cubes is perfect recipe for beef salpicao.
Beef Robbed Forequarter
Beef Robbed ForequarterA forequarter refers to the front section of a side of beef. It usually includes the shoulder, front legs, and adjoining parts. It is known as a robbed forequarter when it is boneless because the bones have been taken out, or in more colorful language, robbed. You can get different cuts from the forequarter such as short ribs, rib eye steaks, and shank.
Beef Shank Bone In
Beef Shank Bone InBeef Shank is also known as the hindshank, to distinguish from foreshank. Primarily used in restaurants for bulalo, pochero, and osso bucco. Beef shank is a tough meet due to its constant use of muscle. It is best to cook it for a long time, and perfect for soup.
Beef Shank Slice
Beef Shank SliceThe beef shank is the leg portion of a heifer or steer. This meat on this part tends to be dry and tough, so it’s a good idea to cook it for a long time in order to soften it. In order to get it to fall off the bone, be sure to boil and simmer it for no less than three hours.
Beef Shin Bone In
Beef Shin Bone InThe beef shin bone-in cut is taken from the shin area, which makes it less tender than other cuts. However, it makes up for it with the presence of the bone marrow containing rich, flavorful fat that’s perfect for soups or saucy dishes. To tenderize it, you’ll need to invest in an adequate amount of slow-cooking time until it’s soft enough to melt in your mouth.
Beef Short Plate
Beef Short PlateBeef 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.
Beef Striploin
Beef StriploinA strip loin is typically a well-marbled cut of meat taken from the short loin. These can be made into the popular strip steaks, which are not only easy to cook, but are perfectly suited for either cooking on a grill or a cast-iron skillet. The simplest and the best way to prepare a strip loin is to season it with some salt and pepper, then laying it out on a hot grill.
Beef Tail
Beef TailBeef tail or Ox tail is commonly used in restaurants. It is skinned and boiled to to make stews or soups like kaldereta, kare-kare, or nilaga. It contains a good source of meat and fat, perfect for slow cooking. It has been a great alternative for beef bones in making soup since it is cheaper.
Beef Tenderloin
Beef TenderloinThe tenderloin is the most tender cut of beef you can sink your teeth into. It’s the source of the famous filet mignon, or tenderloin steak, which is quite easy to marinade and cook at home. With a simple marinade made from olive oil, balsamic vinegar, kosher salt, ground black pepper, garlic, and herbs like thyme and rosemary, you can roast this cut until it’s cooked perfectly to your taste.
Beef Tongue
Beef TongueThe beef tongue or ox tongue. It is very high in fat content which results in intense flavor and nice texture.
This part needs to be cleaned thoroughly before cooking. Simply immersing it in boiling water, and remove the skin after. You will be left with a tender and lean piece of meat.
This part is famous for “Lengua Estofado” or braised beef tongue. It can also be added to tacos.
Beef Trimmings
Beef TrimmingsBeef trimmings are the unused parts that remain after a piece of meat has been cut into steaks, roasts, and others. These are often used to make ground beef. Once it’s in ground beef form, there are numerous recipes where this ingredient can be used. Some notable examples are meatballs and burger patties. Throw in some buns and sauces, and you’ll have the makings of a great outdoor party.
Beef Tripe
Beef TripeThis cut is an offal, or integnal organ, that is the lining of beef stomach. It is famous in the Philippines as meat that is mixed in congee called “Goto”, and also used to make beef callos. The mild flavor works well with soups and stews. It is also a good source of protein and minerals, but is high in cholesterol.
Belly Bone In Skin On Flank Off
Belly Bone In Skin On Flank OffPork 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 Boneless Skin On
Belly Boneless Skin OnPork belly is one of the tenderest, most flavorful cuts of meat, and it’s also one of the easiest ingredients to cook. But if you truly want to stand out for your culinary prowess, try your hand at making the famous Italian pancetta. It’s pork belly with the skin on that’s been cured with sugar, pepper, salt, and herbs, and it’s a common addition to a lot of pasta dishes.
Belly Boneless Skinless
Belly Boneless SkinlessPork belly is one of the most succulent parts of a pig. To enjoy its pure pork flavor, go for the boneless and skinless option. There are many ways the pork belly can be cooked. One of the most popular is roasting the pork belly. Make a marinade with salt, garlic, pepper, herbs, and spices, then leave the belly to soak in the mixture overnight. Before roasting, dry the meat with paper towels.
Belly Slice
Belly SliceThe pork belly is typically a long slice of meat that has plenty of scrumptious, decadent fat. The meat is taken from the underside of a pig’s belly. It’s used for making bacon or its Italian equivalent, the pancetta. There are many ways you can prepare a pork belly slice such as braising, frying, or grilling. Just season it with some salt and pepper and you’re already good to go.
Belly Trimmings
Belly TrimmingsCut 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.
Chicken Breast Skins
Chicken Breast SkinsChicken breasts are some of the easiest ingredients to work with in the kitchen. When you’re already hungry and you don’t have a lot of time to spare for making dinner, you can make baked chicken breasts. Mix some olive oil, salt, and black pepper together. Rub the resulting mixture into some chicken breasts, then pop them into a preheated oven for about 20 minutes.
Chicken Leg Quarter
Chicken Leg QuarterChicken leg quarters are juicy, tender pieces that can be the main ingredients of many dishes. They’re relatively cheap and easy to prepare, too! If you have a hankering for a dish featuring chicken leg quarters, try a classic roast recipe that makes use of garlic, oregano, salt, chili powder, cumin, pepper, and olive oil. Serve it with some baked or mashed potatoes, and you will certainly have an enjoyable meal.
Chicken MDM
Chicken MDMChicken MDM (mechanically deboned meat) is often used as a filling or an extender. Some dishes that make use of chicken MDM include dumplings and chicken burgers. The meat can also be used to create byproducts like chicken hotdogs and sausages as well as meat loaf. It’s often lightly seasoned so it has a subtle flavor which can be strengthened with spices upon cooking.
Chicken Wings
Chicken WingsChicken wings are everybody’s favorite for a reason. They’s very easy to prepare and cook, plus they look attractive when you arrange them on a platter. You can’t go wrong by seasoning a batch of chicken wings with a simple salt-and-pepper combo, then frying or baking them. If you’re looking for something more flavorful, then crispy buffalo chicken wings with a spicy glaze make for a great meal or snack.
Ground Pork
Ground PorkGround pork can be used in numerous dishes that require the juicy, delicious flavor of pork without having to deal with larger cuts. It can be stir-fried or made into meatballs and patties. It’s also a great filling for dumplings. Season the ground pork and combine it with some finely chopped garlic, carrots, and peas. Fold it inside a wonton wrapper and steam the dumplings.
Hog Casing
Hog CasingHog casing is the material that’s used to enclose the filling that makes up a sausage. It’s made with pig intestines, specifically the sub-mucosa layer that’s composed mostly of collagen. Hog casings are natural, durable materials that have been used for many centuries, and they continue to be popular among sausage makers. Makers of homemade sausages also prefer them when producing their products.
Pork Baader Fat
Pork Baader FatPork fat that is processed using the BAADER food processing machinery is guaranteed to be high quality. The machine can run up to 200 parts per minute and operates in a waterless manner. It also consistently skins the pork without lowering the meat’s flavor or yield. We provide BAADER-processed pork fat and you can be sure they will meet or even exceed expectations.
Pork Back Fat Skin On
Pork Back Fat Skin OnTaken from the back of a pig, this cut features a good amount of fat that makes it a great ingredient for dishes that require the addition of luxurious pork fat. It can be ground up to make ground pork, then used in sausages, burger patties, or meatballs. It can also be salted and deep-fried if a simpler cooking method is preferred.
Pork Back Fat Skinless
Pork Back Fat SkinlessPork back fat, also known as fatback, is a cut of meat that’s taken from the back of a pig. It is commonly used for food processing. It has a layer of fat under the skin, which makes it an important ingredient in preparing food such as sausages. It needs to be ground up and mixed to pork meat which adds a boost of juicy flavor. This is commonly used to make patty, chorizo, longanisa, lumpia and siomai.
Pork Back Skins
Pork Back SkinsPork back skin is popular simply because it is delicious when deep friend. It is used for the common chicharon, a thin type of chicharon which has only skin in it. The crunchiness of fried pork skin is simply satisfying, especially when paired with drinks. The skin on a pork back is highly delightful. For your pork back skin requirements, we can are here to help. Let us know your specifications and we will supply you with the best pork back skin!
Pork Brisket Bones
Pork Brisket BonesPork 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 Chop
Pork ChopPork chops are taken from the back of the pig. To prepare the chops, you can season them with your favorite spices, then either grill, fry, or roast the meat pieces. You’ll need to be careful when cooking them, though, since overcooking can cause the meat to lose its tenderness and juiciness. Serve the chops with some barbecue or soy sauce.
Pork Cutting Fat
Pork Cutting FatPork cuttings, particularly the fats, make for a lot of delicious meals. Whether you add them to fried dishes, vegetable recipes, or more – they are sure to add more flavor to any dish. They will bring out that savory taste that will satisfy the palate. For your orders of pork fat cuttings, all you have to do is let us know and quality meat will be yours.
Pork Diaphragm
Pork DiaphragmPork diaphragm requires careful cutting. It’s located near the innards of a pig, so special care is taken in order to prepare it properly. It is considered a delicacy by Koreans and it is used to make a popular dish known as “galmaegisal”, which is a kind of barbecue. The diaphragm is cut into small, thin slices and grilled over a hot plate.
Pork Eardrums with Pate
Pork Eardrums with PatePork eardrums with pate are made from pig’s ears. These can be used in a variety of dishes, one of which is the well-known Filipino sisig. Pig’s ears are also used in Chinese cuisine as an appetizer. First, it is boiled or stewed, then sliced into thin pieces and served with chili paste or soy sauce. The texture is gelatinous, making it chewy, though the ears can also be deep-fried.
Pork Flower Fat
Pork Flower FatPork flower fat is not actually fat, but rather is the pig’s mesentery. It’s a fold of the pig’s cavity wall that helps hold the small intestine in position. It is best used for making chicharon bulaklak, a famous Filipino appetizer. The pork flower fat is cleaned, chopped, seasoned with salt and pepper, boiled, then deep fried to produce a beer-lover’s treat.
Pork Ham Boneless Skinless
Pork Ham Boneless SkinlessPork 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 Ham Fat
Pork Ham FatPork Ham Fat are pieces of fat taken from pork ham which is a cut of pork leg. This is mainly mixed with lean meat to create more flavor and to keep the meat together when cooking. Pork ham fat is used in food processing like longanisa, choriso, lumpia, and siomai.
Pork Jowls Skin On
Pork Jowls Skin OnPork jowls with skin is cut from a pig’s cheek. It’s a versatile cut that can be used in several dishes. It can be turned into candied pork jowl, which is a well-known dish in the American South. When eaten on New Year’s Day, pig jowls are said to bring good luck. In Italy, meanwhile, pork jowl can be used to make guanciale.
Pork Jowls Skinless
Pork Jowls SkinlessSkinless pork jowl is taken from the cheek of a pig. It can be cured or smoked to produce bacon. It is a staple of American soul food. When made into bacon, it is called jowl bacon and it can be fried and served as a main course. It is also added to vegetables, peas, and beans as part of a traditional Southern meal.
Pork Kasim
Pork KasimThe pork kasim is one of the most versatile cuts of meat available in butcher shops. It’s taken from the shoulder of a pig and can be further cut into steaks, barbecue cubes, menudo, and adobo. It can even be turned into ground pork. This cut is especially great for roasting since its layers of fat help to keep the meat moist and tender.
Pork Lacones
Pork LaconesPork lacones refer to a pig’s entire front legs, including the feet and the hocks. There are many ways you can cook different parts of a lacone. You can fry, braise, boil, or stew various cuts taken from this part. Of course, the quickest way is to make crispy pata out of the leg. It’s one of the most sinfully delicious treats you can ever enjoy.
Pork Liver
Pork LiverPork 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 On
Pork Loin Bone In Skin OnPork 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.
Pork Pata Slice
Pork Pata SliceThe pata, or pork hock, is taken from either the back or front knee joints of a pig. You can fry or broil the pata. You can also braise it or include it in flavorful stews. When boiled, the skin on the pata becomes so tender that it practically melts in your mouth. It can also be made into the ever-popular Filipino favorite, crispy pata.
Pork Riblets
Pork RibletsPork riblets are shorter and smaller than regular ribs, and they tend to be cheaper, too. However, they offer the same juicy flavor that’s perfect for grilling or roasting. If you’re planning a backyard barbecue, it won’t be complete if you don’t have some pork riblets with spicy sauce to serve to your guests. You can also marinate them and bake them in an oven to get them really tender.
Pork saw Dust
Pork saw DustPork saw dust is basically finely ground pork meat for industrial and farm use. It can also be used for farrowing sows. We provide top-level pork saw dust processed according to strict industry standards. High-quality meat is guaranteed for your purposes. Let us know your particular pork saw dust needs and we are more than happy to help!
Pork Shoulder Boneless Skinless
Pork Shoulder Boneless SkinlessPork shoulders are large, tough pieces of meat. It is also inexpensive compared to other cuts of meat. It is used by food processors and restaurants. Cooking Pork Kawali? This cut is perfect for you. With the right amount of meat and fat, this will give your dish rich flavor. It is tough to start, but cook low and slow, and you will get a flavourful tender meat.
Pork Spareribs
Pork SpareribsPork spare ribs are not the meatiest of cuts, but their chewy yet tender texture makes them a popular choice for chefs. If prepared with a long cooking time, you can get some of the tastiest dishes ever. Try braising the spare ribs, or slow roasting them in an oven to get the maximum flavor. Pair with a spicy barbecue sauce and your dinner guests will sing your praises.
Pork Trimmings
Pork TrimmingsPork trimmings are the leftover parts of meat when it has been cut into different varieties like the belly, ham, and strips. Then, the trimmings get turned into ground pork, a versatile ingredient that can be added to a variety of dishes. The ground pork can be turned into patties, mixed with vegetables in a stir-fry, or simply toasted with some garlic.
Whole Dressed Chicken
Whole Dressed ChickenWhole dressed chicken is a poultry product that has been prepared for easy cooking. A dressed chicken has its entrails taken out, and its neck and tail cut off. Excess fat is also trimmed and discarded, then the chicken is cleaned inside and out using cold water. All these preparations ensure that the chicken is ready for cooking once it’s bought by a customer.
