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HEAD

Several part of head is common to consume, which are chick meat, tongue, lips and brain. Some Indonesian traditional dishes use those part as main ingredient such as rujak cingur, tongue satay, brain curry.  

 

Product Application:

  • Soto Soup
  • Rujak Cingur
  • Meat Ball

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CHUCK

Chuck is part of the beef that comes from the top of the quadriceps. Characteristic of this meat is shaped rectangular pieces with a thickness of about 2-3 cm, with a part of the shoulder bone still attached to the thigh to the outer portion of the hump.

 

To handle beef with soft less characteristics, Chuck preferably cooked by stewing (cooked in liquid, such as rendang, curry or stew), or steaming (cooked with a little liquid to the saucepan sealed). Chuck also can be cut into small pieces for later use in soups or in stir, processed into meatballs, shredded or jerked. If you want to make hamburger was delicious and economical, then Chuck the ground is suitable for making hamburgers.

 

Product Application:

  • Meat Ball
  • Soup
  • Shredded
  • Jerked
  • Beef Burger

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BLADE

Blade is beef extending from the upper part of the front thigh meat continues down to the hump cattle. In the middle there is coarse fibers that leads to the bottom, which is suitable when used in cooking by steaming techniques. Usually this meat is used to make East Nusa Tenggara traditional food “Se'i” (a type of salami), or become rendang, curry, Steak, Stir.

 

Product Application:

  • Rendang
  • Curry
  • Steak
  • Stir

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RIB EYE

Rib Eye / Cube Roll is a piece of beef cuts that comes from the back around tenderloin, sirloin and headlands. The pieces of meat taken from the back, ribs cut from fourth through twelfth ribs. Lamusir including tender flesh because in it there are grains of fat. Cube steak meat can be roasted in the oven, baked or grilled. Usually this meat can be used for typical Batam Food, Soups cube steak or Rib - eye steak. namely in the form of chunks of steak, can the bones (bone in) or without bone (boneless). Usually, this section can also be used as a basic ingredient of food typical of Makassar, konro Soup.

 

Product Application:

  • Steak
  • Konro Soup

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STRIPLOIN

Sirloin or Striploin is part of the beef cuts that comes from the bottom of the ribs, all the way to the outer side has inside. This meat is the most inexpensive of all loin kinds, for beef muscle in this section is still pretty loud compared to other parts has because the muscles around the meat is most widely used for work. Usually this meat is used to make steak.

 

Product Application:

  • Steak

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RUMP

Rump is one piece of beef cuts that comes from the lower back. The meat is usually served as steak or baked or rendang.

 

Product Application:

  • Steak
  • Rendang
  • Soup

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SHORT RIB

Short Rib is part of the beef cuts that comes from around the ribs. This section includes eight main parts of beef are usually consumed. All parts of the ribs can be composed of several ribs, from the ribs to the 6th to the 12th rib; for cuts of meat to be consumed ribs may consist of 2 to 7 ribs. Ribs, or short ribs, commonly processed into soup like soup konro. Can also be cooked stews and baked.

 

Product Application:

  • Konro Soup
  • Stews
  • Bakar

 

 


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TENDERLOIN

Tenderloin is beef cuts from the central part of the body. In accordance with the characteristics of the Tenderloin meat, the meat is comprised of portions of main muscles around the spine, and more or less between the shoulder and pelvis. This area is the softest, because the muscles in this section is rarely used for the move. Typically, the meat is used to make steak.

 

Product Application:

  • Steak

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CHUCK RIB

Chuck Rib is part of the beef cuts that comes from around the ribs. This section includes eight main parts of beef are usually consumed. All parts of the ribs can be composed of several ribs, from the ribs to the 6th to the 12th rib; for cuts of meat to be consumed ribs may consist of 2 to 7 ribs. Ribs, or short ribs, commonly processed into soup like soup konro. Can also be cooked stews and baked.

 

Product Application:

  • Meat Ball
  • Soup
  • Shredded
  • Jerked
  • Beef Burger

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OUTSIDE

Outside or Round is part of beef is located at the back of the upper round and near buttocks area. In this section is very thin and more or less highly viscous. Moreover, this part is very less fat so if roasted or grilled be very long soften it. The meat is usually used to mix the meat pizza, bulgogi, and rendang.

 

 

Product Application:

  • Rendang
  • Bulgogi
  • Meat Pizza
  • Shredded

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TOPSIDE

Topside or Round is part of beef is located at the back of the middle round and near buttocks area. In this section is very thin and more or less highly viscous. Moreover, this part is very less fat so if roasted or grilled be very long soften it. The meat is usually used to mix the meat pizza, rendang and Shredded.

 

Product Application:

  • Rendang
  • Bulgogi
  • Meat Pizza
  • Shredded

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KNUCKLE

Knuckle is a piece of beef that comes from the back of the upper thigh is between the cover and silver side. Usually the use of meat dishes is rendang and grills.

 

Product Application:

  • Rendang
  • Bulgogi
  • Meat Pizza
  • Shredded

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OXTAIL

Oxtail is the tail of the cow's. Usually this section is presented as oxtail soup dish.

 

Product Application:

  • Soup
  • Grilled

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HIND SHANK

Hind Shank coming from the back of the upper calf or cow foot. Usually used as a base for soups, curry, soup and meatballs veins, can also be milled to become minced meat which is not so fat.

 

Product Application:

  • Soto Betawi
  • Steak
  • Corned
  • Meat Ball
  • Curry
  • Soup

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FORE SHIN

Fore Shin coming from the front of the upper calf or cow foot. Usually used as a base for soups, curry, soup and meatballs veins, can also be milled to become minced meat which is not so fat.

 

Product Application:

  • Soto Betawi
  • Steak
  • Corned
  • Meat Ball
  • Curry
  • Soup

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SKIRT

Skirt is a cut of beef from the plate. It is long, flat, and prized for its flavor rather than tenderness. It is not to be confused with flank steak, a generally similar adjacent cut nearer the animal's rear quarter. Skirt steak is the trimmed, boneless portion of the diaphragm muscle attached to the 6th through 12th ribs on the underside of the short plate. This steak is covered in a tough membrane that should be removed before cooking.

 

Product Application:

  • Steak

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FLANK

Flank / Plate is a piece of beef cuts that comes from the abdominal muscles. The shape is long and flat, but less malleable. Basically piece of beef is indeed harder than beef tenderloin and chops. The meat is usually used for taco mix, typical Mexican food, and can also be used to make steak. Flank steak is thinly sliced meat is often sold as a stir. To help soften the cuts of meat can be pounded before cooking.

 

Product Application:

  • Steak
  • Stir

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FLAP MEAT

Flap meat comes from the bottom sirloin, and although it's from a similar region as flank steak or skirt steak, it's a different cut. Not very tender, but well-marbled and flavorful. It's sometimes called flap steak or bavette, but bavette can also refer to flank steak.

 

Product Application:

  • Steak

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POINT END BRISKET

Brisket is part of the beef that comes from the chest down about armpit. In fact, almost all the animals that have the chest down will have parts of this meat, but the terminology used to the meat section is more commonly used to refer to parts of the beef or veal. This part includes eight main parts of the beef.

Typically, the beef was a little fat and is used for typical dishes such Padang Asam Padeh. In Western countries brisket is used to make corned beef and smoked brisket. Other pieces of brisket are the base (Brisket Naval End) and the end portion brisket (Brisket Point End).

 

Product Application:

  • Steak
  • Corned
  • Smoked Beef
  • Barbecue