Beef Boneless Industrial MeatBeef Boneless Industrial Meat
If 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 BonesBeef Bones
Beef 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 FatsBeef Fats
Beef 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 FeetBeef Feet
Beef Feet or Cow’s foot is perfect for slow cooking to get the soft fibers from the foot by removing them. It is perfect in making stocks and soup/stew due to its rich collagen content.
Beef Full ForequarterBeef Full Forequarter
Beef 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 TenderBeef Hanging Tender
Hanging 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 HeartsBeef Hearts
Beef 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 Pad MeatBeef Pad Meat
Cooking 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 Robbed ForequarterBeef Robbed Forequarter
A 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 TailBeef Tail
Beef 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 TongueBeef Tongue
The 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.