• A.M. HIND PRIVATE LIMITED
    KHASRA NO. 1624
    SHEENAI FARM, R.K. PURAM, GOVINDPURAM
    GHAZIABAD,Uttar Pradesh 201002

  • info@amhindexport.com

Get in touch

  • A.M. HIND PRIVATE LIMITED
    KHASRA NO. 1624
    SHEENAI FARM, R.K. PURAM, GOVINDPURAM GHAZIABAD,
    Uttar Pradesh 201002
  • info@amhindexport.com
  • +91 7042712220

SILVERSIDE

A classic cut from the outside of the thigh on the leg, Silverside gets it’s name from the silvery sheen from the membrane covering the surface. From hard working muscles, silverside beef is an economical versatile choice. Often used for roasting, it is probably better as a slow cooking joint in a pot-roast.

TENDERLOIN

The beef tenderloin is an oblong muscle called the psoas major, which extends along the rear portion of the spine, directly behind the kidney, from about the hip bone to the thirteenth rib. It doesn't get much exercise, which is why the meat is so tender. It's encased in a thick layer of crumbly fat known as kidney fat or suet, which can be used in much the same way as lard.

Topside

The topside is a large, lean cut of beef, rolled and divided into two or three boneless joints. The silverside is very similar to topside, but requires slower cooking. Used to make salt beef or corned beef.

STRIPLOIN

Striploin is prepared from a Hindquarter by a cut at the lumbosacral junction to the ventral portion of the Flank.

RUMP

Rump roast is a boneless piece of beef, cut from the hindquarter that covers the hip bone.