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
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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 liver
Cow liver has a unique taste with a slight sweetness. It is also a good source of vitamins and iron. It is delicious when thinly sliced and sauteed with onions, crushed up to be used as a topping on a meatloaf or a burger, or fried and cooked in a pan on medium heat.
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 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 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
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
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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