China beef manufacturer & supplier

Spare ribs

2261

Spare ribs are derived from the short rib and are the rib bones and intercostals only.

2012-01-17

Flank steak

1820

Chuck Eye Roll -5 Rib
Prepared from a Chuck roll. The rib muscles and associated tissue are removed 75mm from the eye of the meat ,at the loin end,

2012-01-17

Butt tenderloin

Butt tenderloin

Butt tenderloin
The thick end of the full tenderloin, which is not attached to the shortloin.

2012-01-17

Tenderloin: side muscle-off

1700

Tenderloin: side muscle-off
The full tenderloin, or fillet, is removed in one piece from the full rump and loin and completely trimmed of fat.

2012-01-17

Shell-loin (bone-in)

1611

Shell-loin (bone-in)
The shortloin after removal of tenderloin ,with the chine bone sawn off flush with the rib end.

2012-01-17

Shortloin

1601

Shortloin
Separated from the rump and loin at the pin bone ,the shortloin is usually one rib, but may have up to three ribs. Thin flank is removed

2012-01-17

Beef Strips

1567

Beef Strips
Prepared by slicing Rump Cap into strips. The Eye of Rump and Rump Centre may be similarly sliced.

2012-01-17

boneless frozen beef

1101

Hindshank(bone-in)
The hindshank is cut from below the knee joint through the femur bone of a hindquarter, leaving the patella intact. This cut inc

2012-01-17

halal beef

2540

Brisket Navel end
This is boneless equivalent of the full bone-in brisket after the removal of the point-end, at the 5th rib. Intercostals are left

2012-01-17

beef

2510

Brisket Point end
This is the equivalent of the first five ribs of full bone-in brisket. It is separated from the forequarter by a straight cut fro

2012-01-17

beef halal beef frozen beef

2211

Ribs prepared
Prepared from the 7 Rib Set by removal of the chine and feather bones. The ribs are cut 75mm from the eye, at the loin end, parallel

2012-01-17

meat beef

2101

Foreshank (bone-in)
The bone-in foreshank is derived from a forequarter by a cut through the joint of the arm bone and humerus.

2012-01-17

meat beef frozen beef

1640

Striploin: Chain muscle, silverskin off, steak ready
The Striploin with chain muscle removed. The silverskin is removed 25mm from the vertebrae edg

2012-01-17

beef meat frozen beef halal beef

1620

Striploin: Standard
This is the remaining portion of the shortloin after the tenderloin and all bones have been removed.

2012-01-17

meat beef frozen beef halal beef

1410

Knuckle
The 1400 Thick flank with the lip, cap (web) and associated fat removed.

2012-01-17

beef frozen beef halal beef

1400

Thick flank
The remaining portions of the bone-in round after the inside and outside are removed. The patella, joint capsule and tendon are removed

2012-01-17