Other Cut

FIND THE BEST
CUTS OF BEEF

 

Oxtail

 

Oxtail is the tail part of the cattle with a small bone in the middle, rich in gelatine and collagen, has an intense robust beef flavor which comes from the bones and marrow, and meltingly tasty tender meat. Oxtail serves a great taste and experience that is irreplaceable!

The cooking method traditionally is to cook it slowly for hours to make hearty soups known as comfort food for many. But these days it doesn’t end just as soup, there are many ways serve oxtails such as slow braising in a liquid to get a tender result while letting the maximum flavor from the bones and marrow.

Our Oxtail is available in 3 parts which are the upper, center, and tip. Each of them can make excellent dishes because after all, there is only one tail per cattle.

MEAT SECTION

RECIPES

Sop Buntut

TENDERNESS LEVEL

COST VALUE

FLAVOR

COOKING METHODS

Short Ribs

 

The cut derived from the bottom end and back of ribs.

It has less tenderness but very juicy with some nice layers of marbling fat that makes this cut a tasty kind.

Short Ribs must be prepared properly to get it tender and let the maximum taste enhanced during the cooking. Best when cooked in slow cooking, allowing time to infuse the flavors and juices to make mouthwatering dishes. Serve remarkable dishes with ourshort ribs. Alternatively you can first braise to let it tender then grill it after.

MEAT SECTION

RECIPES

Sop Iga, Iga Penyet

TENDERNESS LEVEL

COST VALUE

FLAVOR

COOKING METHODS

FQCL & Minced Beef

 

Our FQCL and Minced Beef (also referred as Ground Beef) are economical and versatile. Ours has excellent texture, mouthful of meat flavor, and balanced meat and fat ratio depending on your needs. It can be cooked in many ways to make extraordinary dishes such as burgers, meatballs, and a lot more.

RECIPES

Beef Burger , Bakso, Spaghetti

TENDERNESS LEVEL

COST VALUE

FLAVOR

COOKING METHODS