Beef short ribs
These cuts are obtained from 1-5th ribs of the cow. Slow cooking is the way to prepare these bones in slices. Cooking creates a taste and tender texture as the rich marbling and connective tissues break down. It is recommended that the bones be covered in aluminum foil to cook evenly by heat.
Qualities:
No-GMO
Organic-raised
No Antibiotics
Hormone-Free
Certificates:
ISO
HACCP
Halal
OGA
USDA Organic
Global GAP
BRC Global
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Beef ground
These are unhealthy for the body and can also be substituted with ground beef since it is a flexible food to cook. This is about the slice you take because it determines the change in the fat content of your dish by your recipe.
Qualities
No-GMO
Organic-raised
No Antibiotics
Hormone-Free
Certificates
ISO
HACCP
Halal
OGA
USDA Organic
Global GAP
BRC Global
Beef kidney
Beef kidney is another food that is rich in nutrients and has a strong, delicious taste. Savor it by cutting it and using it in stews or a kidney pie. It can also be thinly sliced and fried. Beef kidneys are flavorful and rich in vitamins. They are tender when properly cooked.
Qualities
No-GMO
Organic-raised
No Antibiotics
Hormone-Free
Certificates
ISO
HACCP
Halal
OGA
USDA Organic
Global GAP
BRC Global
Beef NY-steak
Of the steaks cut from the beef’s lower loin, the New York Strip steak is widely appreciated for its rich intramuscular fat and robust and beefy taste. It is suitable for grilling, pan roasting, or broiling the selection items. When cooked, it has a medium-tender texture.
Qualities:
No-GMO
Organic-raised
No Antibiotics
Hormone-Free
Certificates:
ISO
HACCP
Halal
OGA
USDA Organic
Global GAP
BRC Global
Beef omasum
Beef tripe is an amazing type of beef cut with a very hard or cartilaginous feel that is used universally in meal preparation. It has to be clean and properly prepared because it is often used in stews, soups, and tacos (triangle tacos!). It is obtained from the edible lining of the stomach.
Qualities:
No-GMO
Organic-raised
No Antibiotics
Hormone-Free
Certificates:
ISO
HACCP
Halal
OGA
USDA Organic
Global GAP
BRC Global
Beef oxtails
Another more affluent part of meat is oxtails; they are very tender and juicer, best used for soups or dishes prepared in a pot. The meat gets softer and tastier, and the bone marrow adds flavor. It has a high-fat content and is obtained from the tail of cattle.
Qualities
No-GMO
Organic-raised
No Antibiotics
Hormone-Free
Certificates
ISO
HACCP
Halal
OGA
USDA Organic
Global GAP
BRC Global
Beef oyster bleed
This little-known cut is outstandingly rich in iron. Also referred to as the oyster blade, it is roasted from the chuck pandemic and has excellent m. When slow-cooked, it will yield tender and juicy radium. A rare texture is obtained after cooking. This cut is used in tacos, salads, etc.
Qualities:
No-GMO
Organic-raised
No Antibiotics
Hormone-Free
Certificates:
ISO
HACCP
Halal
OGA
USDA Organic
Global GAP
BRC Global
Beef shortloin
Some steaks, such as T bone and ribeye, come from the short loin cut of beef. These cuts are known for their marbling and robust beef flavor. These beef short loins are recommended to be simmered on the pan, mostly belonging to the grills.
Qualities:
No-GMO
Organic-raised
No Antibiotics
Hormone-Free
Certificates:
ISO
HACCP
Halal
OGA
USDA Organic
Global GAP
BRC Global
Beef tongue
An excellent cut for the daring diner! When prepared correctly, beef tongue has a deep, savory flavor and is quite soft. It is ideal for slow cooking in stews and broths or braising. Enriched in vitamin B-12, it helps nourish your nerves and stimulate your nervous system.
Qualities:
No-GMO
Organic-raised
No Antibiotics
Hormone-Free
Certificates:
ISO
HACCP
Halal
OGA
USDA Organic
Global GAP
BRC Global
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