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

  • info@amhindexport.com

Cuts of Beef

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  • A.M. HIND PRIVATE LIMITED
    KHASRA NO. 1624
    SHEENAI FARM, R.K. PURAM, GOVINDPURAM GHAZIABAD,
    Uttar Pradesh 201002
  • info@amhindexport.com
  • +91 7428555496

Bovine carcasses are divided into quarters, then into pieces of meat that are ready to prepare.

Ground Beef

Made from various parts of the steer; when lean and taken from the tenderloin, it is the basis for steak tartare.

Back Ribs

They comprise sections of rib taken from the back and the attached muscles; they are delicious with a sweet-and-sour sauce.

Shank

Comes from a section of the front or hind leg of a steer; somewhat tough, it is primarily used in stews.

Tenderloin Roast

Taken from the back, along the spine, it is prized for its tenderness and is excellent when grilled.

Rib Roast

Piece of meat intended for roasting, taken from the animal’s rib section; this tender and tasty cut is one of the most popular kinds of roast beef.

Beef Cubes

Their tenderness varies, depending on the section from which they were cut; they are mainly used to make brochettes or ragouts.

Steak

Strip of meat that can be grilled or sautéed; in general, the most tender steaks, loin, sirloin and rib, come from the central section of the carcass.