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.
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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.
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No-GMO
Organic-raised
No Antibiotics
Hormone-Free
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ISO
HACCP
Halal
OGA
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Global GAP
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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 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 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
Beef striploin
This adaptable cut is prized for its superb marbling, which produces juicy, delicious steaks. This piece is cut into two equal halves and weighs over 8 kg. Searing and grilling are popular methods for preparing striploin steaks, such as the Kansas City Strip and New York Strip.
Qualities:
No-GMO
Organic-raised
No Antibiotics
Hormone-Free
Certificates:
ISO
HACCP
Halal
OGA
USDA Organic
Global GAP
BRC Global
Beef tenderloin
Beef tenderloin is cut from the loin section of the cow, known for its exceptional tenderness and mild flavor. Best prepared by roasting or grilling, this premium cut delivers a melt-in-your-mouth texture due to its fine marbling and lean composition.
Qualities
- No-GMO
- Organic-raised
- No Antibiotics
- Hormone-Free
Certificates
- ISO
- HACCP
- Halal
- OGA
- USDA Organic
- Global GAP
- BRC Global
Flank steak
This lean cut of beef, also known as flank steak, is full of flavor from the cow. To maintain its tenderness, cooking it quickly using methods like stir-frying, making fajitas, or marinating is recommended.
Qualities:
No-GMO
Organic-raised
No Antibiotics
Hormone-Free
Certificates:
ISO
HACCP
Halal
OGA
USDA Organic
Global GAP
BRC Global
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