Beef
Prime Cuts
Tenderloin
Beef tenderloin, also known as eye fillet is cut from beef loin. It is the most tender part of beef and has little fat marbling. There are three main parts of tenderloin, including the “thick end”, middle and “tail”. The middle part is often call Fillet Mignon and considered the best from all beef cut. When cooked as steak, it is recommended to serve it rare or medium rare. Cooking it well-done will make this cut becomes dry and less flavoursome.
Striploin / Sirloin
This cut comes from the upper middle of the backbone. The ‘classic cut’ which is favourite for many people as it is tender, juicy and not too fatty. It has less fat marbling but has juicy flavour that melts in your mouth
Rib Eye / Cube Roll
This cut is taken from near the ribs. This is the favourite cut among the chefs as it has some fat marbling, giving it a delicious, rich flavour. Rib eye is great for steak, as well as fried or slow roasted.
Forequarter
Blade
Blade is prepared from a Forequarter by following the natural seam between the ribs and the scapular and overlying muscle and the underlying muscle. Blade steak is taken from the shoulder region and is made up of several muscles with layers of fat and connective tissue within them. It is a versatile cut with a great flavour which can be cooked as is, cut into strips for stir-fries or diced for slow-cooking.
Brisket
Brisket is a cut of meat from the breast or lower chest of beef. The usual methods of cooking include baking, boiling and roasting. It is a common cut of meat used in Vietnamese pho soup and Hongkong noodle soup.
Chuck
Beef chuck is an economical cut with a great texture. It is one of the most flavoursome beef cuts available. Chuck comes from the neck and shoulder area of the cow – these muscles are frequently exercised, which means chuck can be tough, fatty and gristly without proper cooking. To make the most of it, it should be cooked slowly on a low heat .This low and slow cooking breaks down tough muscle fibres and connective tissue and drastically increases the tenderness of the meat. Chuck is a popular choice for pot roasts, stews, casseroles and curries.
Shank
The cut comes from the cow’s leg portion. Also known as “the shin” (the foreshank) and “the leg” (the hindshank). Due to the constant use of this muscle by the animal it tends to be tough, dry, and sinewy, so is best when cooked for a long time in moist heat. Beef shank is a common ingredient in traditional Indonesian soups (soto, rawon)
Hindquarter
Knuckle
Beef knuckle is a versatile cut of meat originating from the round primal cut, which is located in the rear of the animal which means it can be quite tough. Beef knuckle is also known as beef ball tip roast, sirloin tip roast and French roll roast. For the best outcome, knuckle should be cooked slowly in braises or casseroles and can be used to cook beef “rendang” and “empal”
Rump
A Rump cut of beef is taken from the hindquarter and the muscle above the hip bone of the animal. It is a very full-flavoured piece of meat that is excellent and versatile when roasted, braised or casseroled, stir fried or pan fried. Perfect cut to cook satay or black pepper beef
Topside
Topside is cut from the inner thigh muscle of the cattle. This thigh muscle is very lean and reasonably tender, so it produces a good joint for roasting. It’s a lean, prime cut of beef that can be boiled, braised on a bed of stock and vegetables, or pot roasted and carved into lean slices for a roast beef dinner.
Other Cuts
Oxtail
Oxtail is a gelatin-rich meat, which is usually slow-cooked as a stew[1] or braised. It is a traditional stock base for a soup. Traditional preparations involve slow cooking but some modern recipes take a shortcut using a pressure cooker. Our Oxtail is available in 3 parts which are the upper, center, and tip (smaller). Each of them can make excellent dishes because after all, there is only one tail per cattle.
Short Ribs
Short ribs are a cut of beef taken from the brisket, chuck, plate, or rib areas of beef cattle. Short ribs generally require long periods of cooking in order to break down the connective tissues in the meat and make the meat tender. Methods of preparation include braising, stewing, and sous-vide. Short ribs may also be barbecued.
Minced Beef
Minced Beef are economical and versatile. Ours has excellent texture, meat flavor, and balanced meat and fat ratio. It can be cooked in many ways to make extraordinary dishes such as burgers, meatballs, stir fry and a lot more.
