The major wholesale cuts fabricated from the forequarter are the chuck, brisket, foreshank, rib, and shortplate.

“ The major wholesale cuts fabricated from the forequarter are the chuck, brisket, foreshank, rib, and shortplate. ”

Enriched with vitamins and protein, the frozen halal buffalo kasila is widely known for its relishing taste and nutritional value.

“Kasila contains the following nutrients: Vitamins, Protein, Low Fat, Healthy Oils.”

The thick flank is a plump, boneless cut with a medium tender, lean, fine grain. To achieve maximum flavour and texture, the thick flank is best seared then roasted.

“Because this cut comes from well-exercised muscles, it needs the gentle moist cooking method of corning.”

Blade steaks are made by cutting directly across the top blade muscle, which is actually pretty tender.

“The one negative is there's a seam of connective tissue running through the center of it, which means that every section of steak has a piece of this tough strip of gristle right in the middle”

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

“The striploin, also known as sirloin.”

Beef is a naturally nutritious food, rich in protein, vitamin B12 and B6, and minerals such as iron, zinc, and selenium.

The Bavette steak is a french name for the Flank steak of a animal. Flank is a steak cut that is sourced from the underbelly of the animal, and is generally quite long and flat.

“It is known to be very rich in flavour and relatively loose - almost crumbling - in texture when cooked right.”

It’s often referred to as ‘the butcher’s cut’ as it’s known to be reserved by butchers for their own enjoyment!

Beef tripe is made from the muscle wall (the interior mucosal lining is removed)

“It is known to be very rich in flavour and relatively loose - almost crumbling - in texture when cooked right.”

It’s often referred to as ‘the butcher’s cut’ as it’s known to be reserved by butchers for their own enjoyment!