Hindquarter

FIND THE BEST
CUTS OF BEEF

 

Knuckle

 

The Knuckle is the rear portion of the full Sirloin Tip and is a very versatile cut of meat. It is widely used in Rendang/Empal due to its unique beef texture. Knuckle is suitable for a variety cooking methods, both dry and moist cooking method. Can enhance the flavors from marinades, sauces, spices, and other ingredients.

It has the larger, active, tougher muscle that will be used whole or separated into the Tip Side muscles which in turn can be cut into smaller portion cut. Slice it into strips or chunks because this cut is useful in many varieties of dishes!

MEAT SECTION

RECIPES

Rendang, Empal, Beef Blackpaper

TENDERNESS LEVEL

COST VALUE

FLAVOR

COOKING METHODS

Chuck Tender

 

Chuck Tender is a part of chuck area with single muscle near blade bone or shoulder blade. This narrow muscle cut has a thick meat with a very thin slice of meat. Itcan superficially resemble the Tenderloin with less tenderness, but can be more flavorful when cooked properly. Chuck Tender contains collagen so it is better to cook it in low heat and slow cooking to let the collagen melts during cooking, allowing the meat to be tender and lift up the intense flavor.

MEAT SECTION

RECIPES

Beef Blackpaper

TENDERNESS LEVEL

COST VALUE

FLAVOR

COOKING METHODS

Rump

 

Rump contains some fat marbling, full of robust flavor, has fiber texture and muscle structure.

Rump is a boneless piece of beef cut from the hindquarter that covers the hip bone. It’s made up of fine muscles that did a little exercise during the animal’s life, resulting in a mix of textures and good level of tenderness. It is tasty, juicy and tender when roast or diced for slow cooking. Many of customers’ favorite dishes such as Satay or Black pepper beef was made from our popular Rump!

Remember not to over cook it because it can become dry and coarse.

MEAT SECTION

RECIPES

Sate, Tumis Daging

TENDERNESS LEVEL

COST VALUE

FLAVOR

COOKING METHODS

Oustide Flat / Silverside

 

Outside cut comes from the Hindquarter section and Silverside. This cut is highly textured and dense with meat. Rich in flavor, has a little amount of fat, but a tough kind of meat. It requires minimal attention to maintaining optimal serving quality. It is better to remove the outside fat layer before cooking, cook it slowly in low heat, and let the beef taste enhance your signature dishes.

MEAT SECTION

RECIPES

Empal

TENDERNESS LEVEL

COST VALUE

FLAVOR

COOKING METHODS

Topside

 

The topside cut comes from the Hindquarter section above the leg. Remarked as one of the leanest cut with very little fat content.

The topside unique character is it has a robust flavor, little fat, but tends to be chewy. Because of its little amount of fat, hence it will take some time to tender the meat when grilled or roasted. So the best way is to cook it slowly over low heat with some liquid, to ensure the succulence and maintain the deep robust flavor.

MEAT SECTION

RECIPES

Bistik

TENDERNESS LEVEL

COST VALUE

FLAVOR

COOKING METHODS