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Beef Rib EyeBeef Rib Eye
Beef Rib eye is a cut from the rib section. Rib eye steak are served in restaurants as pan-seared steak. Cooked in butter with just salt and pepper, creates an aromatic and mouth watering Rib-eye steak. Rib eye when cut into cubes is perfect recipe for beef salpicao.
Beef Cube RollBeef Cube Roll
Located on the side of the backbone. This part is located in the inner most part of the rib. It is also known as scotch fillet or the rib eye boneless. It is tasty and tender due to the marbling of the cube roll, which gives it a rich flavor.
Beef cube roll is perfect for grilling, slow cooking, roasting, smoking, or even pan-fry.
Beef Brisket BonelessBeef Brisket Boneless
A brisket is a meat cut taken from the breast or lower chest of a cow. Some of the popular ways to cook it are boiling, baking, and roasting. Roasting definitely brings out its flavor, so if you’re in the mood for some delicious brisket, prepare it Texan-barbecue style. Combine spices like chili powder, salt, garlic powder, ground black pepper, onion powder, and dry mustard to make a dry rub to season the brisket.
Beef Short PlateBeef Short Plate
Beef short plate is a forequarter cut from the belly below the rib cut. This can also be a part of the brisket. It contains tough, fatty meat. It is a cheaper beef cut compared to other parts of the cow. Short plate is perfect for braising. It has also the right amount of fat so it can be used for ground beef.
Beef FlanksBeef Flanks
The beef flank is a boneless cut of lean meat that is intensely flavorful. Grilling or frying it brings out its delicious side, so these are the best methods for preparing the meat. Using soy sauce, brown sugar, lemon juice, olive oil, garlic, and black pepper, you can create a delicious marinade that will only enhance the beef flank’s flavor to your enjoyment.
Beef Shank Bone InBeef Shank Bone In
Beef Shank is also known as the hindshank, to distinguish from foreshank. Primarily used in restaurants for bulalo, pochero, and osso bucco. Beef shank is a tough meet due to its constant use of muscle. It is best to cook it for a long time, and perfect for soup.
Beef Shank SliceBeef Shank Slice
The beef shank is the leg portion of a heifer or steer. This meat on this part tends to be dry and tough, so it’s a good idea to cook it for a long time in order to soften it. In order to get it to fall off the bone, be sure to boil and simmer it for no less than three hours.
Beef Shin Bone InBeef Shin Bone In
The beef shin bone-in cut is taken from the shin area, which makes it less tender than other cuts. However, it makes up for it with the presence of the bone marrow containing rich, flavorful fat that’s perfect for soups or saucy dishes. To tenderize it, you’ll need to invest in an adequate amount of slow-cooking time until it’s soft enough to melt in your mouth.
Beef StriploinBeef Striploin
A strip loin is typically a well-marbled cut of meat taken from the short loin. These can be made into the popular strip steaks, which are not only easy to cook, but are perfectly suited for either cooking on a grill or a cast-iron skillet. The simplest and the best way to prepare a strip loin is to season it with some salt and pepper, then laying it out on a hot grill.
Belly Bone In Skin On Flank OffBelly Bone In Skin On Flank Off
Pork belly is a popular meat product that we are happy to supply you with. It is available in different varieties. If you are in search of pork belly with bone in, skin on, but flank off – you have come to the right place. All of our meats are high-quality, so you can rest assured that you’ll only receive the best products from us. When it comes to pork belly for your business or personal use, we are here to meet your expectations.
Belly Boneless SkinlessBelly Boneless Skinless
Pork belly is one of the most succulent parts of a pig. To enjoy its pure pork flavor, go for the boneless and skinless option. There are many ways the pork belly can be cooked. One of the most popular is roasting the pork belly. Make a marinade with salt, garlic, pepper, herbs, and spices, then leave the belly to soak in the mixture overnight. Before roasting, dry the meat with paper towels.
Belly Boneless Skin OnBelly Boneless Skin On
Pork belly is one of the tenderest, most flavorful cuts of meat, and it’s also one of the easiest ingredients to cook. But if you truly want to stand out for your culinary prowess, try your hand at making the famous Italian pancetta. It’s pork belly with the skin on that’s been cured with sugar, pepper, salt, and herbs, and it’s a common addition to a lot of pasta dishes.
Belly SliceBelly Slice
The pork belly is typically a long slice of meat that has plenty of scrumptious, decadent fat. The meat is taken from the underside of a pig’s belly. It’s used for making bacon or its Italian equivalent, the pancetta. There are many ways you can prepare a pork belly slice such as braising, frying, or grilling. Just season it with some salt and pepper and you’re already good to go.
Belly TrimmingsBelly Trimmings
Cut from the underside of a pig’s belly, these belly trimmings are a luscious mix of fat and meat. These slices are great for a variety of dishes. They can be cut up into cubes and included in adobo or mechado. The belly trimmings can also be used for grilling or frying. Simply season them with herbs, spices, pepper, and garlic.
Pork Loin Bone In Skin OnPork Loin Bone In Skin On
Pork Loin is a large cut of meat from the back of the pig. This cut has its skin on. This can be cut into smaller pieces for pork chops. Pork Loin has lean meat with a good amount of fat for flavor. If you want to cook pork racks (“French Racks”), this cut is perfect for you. It can be cooked grilled, pan-seared, or even slow cook. This cut can be cooked in many ways, and is tender when cooked properly.
Pork ChopPork Chop
Pork chops are taken from the back of the pig. To prepare the chops, you can season them with your favorite spices, then either grill, fry, or roast the meat pieces. You’ll need to be careful when cooking them, though, since overcooking can cause the meat to lose its tenderness and juiciness. Serve the chops with some barbecue or soy sauce.
Pork Shoulder Boneless SkinlessPork Shoulder Boneless Skinless
Pork shoulders are large, tough pieces of meat. It is also inexpensive compared to other cuts of meat. It is used by food processors and restaurants. Cooking Pork Kawali? This cut is perfect for you. With the right amount of meat and fat, this will give your dish rich flavor. It is tough to start, but cook low and slow, and you will get a flavourful tender meat.
Chicken Leg QuarterChicken Leg Quarter
Chicken leg quarters are juicy, tender pieces that can be the main ingredients of many dishes. They’re relatively cheap and easy to prepare, too! If you have a hankering for a dish featuring chicken leg quarters, try a classic roast recipe that makes use of garlic, oregano, salt, chili powder, cumin, pepper, and olive oil. Serve it with some baked or mashed potatoes, and you will certainly have an enjoyable meal.
Chicken WingsChicken Wings
Chicken wings are everybody’s favorite for a reason. They’s very easy to prepare and cook, plus they look attractive when you arrange them on a platter. You can’t go wrong by seasoning a batch of chicken wings with a simple salt-and-pepper combo, then frying or baking them. If you’re looking for something more flavorful, then crispy buffalo chicken wings with a spicy glaze make for a great meal or snack.
Chicken MDMChicken MDM
Chicken MDM (mechanically deboned meat) is often used as a filling or an extender. Some dishes that make use of chicken MDM include dumplings and chicken burgers. The meat can also be used to create byproducts like chicken hotdogs and sausages as well as meat loaf. It’s often lightly seasoned so it has a subtle flavor which can be strengthened with spices upon cooking.
Whole Dressed ChickenWhole Dressed Chicken
Whole dressed chicken is a poultry product that has been prepared for easy cooking. A dressed chicken has its entrails taken out, and its neck and tail cut off. Excess fat is also trimmed and discarded, then the chicken is cleaned inside and out using cold water. All these preparations ensure that the chicken is ready for cooking once it’s bought by a customer.
Chicken Breast SkinsChicken Breast Skins
Chicken breasts are some of the easiest ingredients to work with in the kitchen. When you’re already hungry and you don’t have a lot of time to spare for making dinner, you can make baked chicken breasts. Mix some olive oil, salt, and black pepper together. Rub the resulting mixture into some chicken breasts, then pop them into a preheated oven for about 20 minutes.