Beef

A wide range of hi quality fresh beef products. Local and imported products.

Beef 

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Fillet / Tenderloin is the most tender beef cut. Fine grain, juicy with very little exterior fat but some silverskin (removed before cutting into steaks). Highly recommended for Steak or grilled meat.When used for rendang, cook it faster because the meat is soft and spices soak up more quickly.

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Sirloin Steak / PorterHouse / Striploin is a beef meat Cut from the boned loin. Tender, fine, close-grained meat with exterior fat along one side. A line of gristle lies under the fat. Usually used for steak or grilled / roasted meat, steak or roll.

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Knuckle / Round / Inside is the beef portion that comes from the upper hamstrings that are between Topside and Silverside. Often served as "empal" meat, "dendeng", "rendang", rawon, sate, grilled meat and casserole.Some experts also use it for corned beef, ground meat, and soup.

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Blade / Sampil kecil / Punuk. Also called clod, oyster or oyster blade. In a rectangle shape, is shaped upper and lower shoulders. This rectangular piece of meat is commonly cooked into bacon (in NTT called Se'i), rendang, curry, steak, oseng-oseng.

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Rump / Tanjung produced from the back of the cow. Usually served in a variety of dishes.It is one of the most affordable beef steaks being relatively lean and full of flavor. The rump produces large steaks and can sometimes be too large for many diners –ask our meat specialists regarding smaller size portion cuts. Rump makes an excellent winter roast....

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Gandik / Pendasar / Paha Belakang / "Silverside" is the meat of the upper hamstrings near the hips of the cow. This part is often used for a variety of ripe and durable foods such as beefsteak, rendang, empal, dendeng, baso, abon, bacon, smoked beef, pastrami, ham, steak sandwich, minute etc.

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Topside / Round / "Paha Belakang" / "Penutup" is the meat of the upper hamstrings near the hips of the cow. This part is thin, tough and very less fat so tough when Roasted.This part is often used for pizza topping, a variety of ripe and durable foods such as rendang, empal, dendeng, baso, abon, bacon, smoked beef, pastrami, ham, steak sandwich, minute etc.

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Chuck or "Paha Depan" meat is the part that comes from the quadricep to the calf and neck. A square piece, with moderate tenderness and less fat. It has a fairly coarse and supple grain texture. Usually used to make baso or rendang.Some perfectly cooked dishes also match this meat like empal, dendeng, baso, abon, smoked beef, pastrami, ham, steak...

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Chuck Tender or Inside "Paha Depan" meat is the part that comes from the inside layer of quadricep to the calf and neck. A cone piece, with moderate tenderness and less fat. It has a fairly coarse and supple grain texture. This beef part is very well known in Indonesia, Usually used to make rendang.

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"Back Ribs" / Iga Belakang / Barbeque Ribs is a piece of beef that comes from meat around rib cage. Meat around bones in this part is the most delicious among all groups of rib meats. It contains enough fat, very delicious to roast, baked or soup.Ribs meat are juicy and tender enough to roast, stir or grill directly.

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"Spare-Ribs" / Iga Bawah / Barbeque Ribs is a piece of beef that comes from meat around rib cage. This cut of rib meat is at the bottom end, in Germany known as spear-ribs. It contains enough fat, very delicious to roast, baked or soup.Ribs meat are juicy and tender enough to be processed directly to roast or stirred.

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Brisket Plate / Sandung Lamur is a cut of meat from the breast or lower chest of beef or veal, under the ribs. though the precise definition of the cut differs internationally, We combine Brisket and Plate in a product package according to Australian and English standards. In Indonesia, this part is widely used for empal, gepuk, ground beef, ham, sandwich...

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"Short-Ribs" / Iga Depan is a piece of beef that comes from meat around ribs cage.This cut of rib meat is at the bottom front end, beside plate and brisket (brisket). This piece categorized as premium ribs cuts because of low fat content, ideal for low-fat diet.

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CL 85 Mix Beef is industrial standard boneless beef with Content Lean 85 (CL 85) means 85% Meat and 15% Fat.This level of meat is suitable for a variety of dishes such as lasagna, soup, soup, rawon, minced etc. and become common standard for restaurant meat.

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Rib-Eye / Iga Steak is a beef steak sliced from the rib primal of a beef, with rib bone attached. Could be served with bone and boneless. It is the best part of Rib Meat. Both flavorful and tender, coming from the lightly worked upper rib cage area. Its marbling of fat makes it very good for fast and hot cooking. Ideal for steak, grill or roast beef.

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