Hotel and Restaurant
Get the best quality meat for your menu
Select from the wide range of meat supply for your hotel and restaurant needs. Great recipes requires the best quality meat.
Our team of experts will help you identify which meat cuts is best for your recipe.
With more than 20 years experience in the market, our team will also help you get the right education on how to process the meat cuts to get a new product for you customers.
We got you covered in Visayas and Mindanao. Averaging 35,000 kilos of meat served everyday
Best for your Restaurant Meat Needs
Beef Boneless Industrial MeatBeef Boneless Industrial Meat
If you are looking for industrial meat, particularly boneless beef, we can help you. All of the meat products we offer are high-quality and processed according to stringent industry standards. We have a variety of meat cuts. Let us know your specifications and we will cater to your business and quality needs.
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 Chuck RollBeef Chuck Roll
Beef chuck roll is a boneless cut meat. It is taken from the lower section of the shoulder blade on one side and ribs and backbone on the other side. Chuck roll is perfect for roasting and steak.
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 FatsBeef Fats
Beef fats are used to create beef tallow, which is the product of grinding and boiling the fat, then cooling it down. It can be used for cooking and it keeps extremely well even without refrigeration because of its low water content. You can use beef fats for cooking vegetables to give them that delicious, beefy flavor. Frying with beef tallow is also recommended for meat dishes.
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 Full ForequarterBeef Full Forequarter
Beef Full Forequarter is a cut which is mostly meat. This cut is taken at the front of the cow. Forequarters are tastier and is used for cooking kaldereta, Tapa, and more. Its meaty content is also used for meat processing. This cut is also considered as cheaper compared to primal cuts in the cow.
Beef Hanging TenderBeef Hanging Tender
Hanging tender, also known as haning tenderloin, Hanger, Pillar, Onglet (French) and Butcher’s Tenderloin is located at the diaphragm area of the beef. It is primarily used in hotels and restaurants, cooked as streaks and can be included as ground beef. It is also used in Bulgogi, a Korean dish.
Beef Loin TailBeef Loin Tail
The loin tail comes from the flank or underside portion of the cow’s hindquarter or under the short loin. You can slice the beef very thinly so you can stir-fry it with some garlic cloves and ginger for an easy-to-cook treat. Or, you can can always go for the classic kebabs by slicing the meat into chunks, marinating them with oil and herbs, then placing each piece on a skewer for roasting.
Beef Pad MeatBeef Pad Meat
Cooking beef means a lot of juices oozing out of the meat. Then, you might have to deal with the sauces as well. To avoid all of the mess, the beef pad meat comes in handy. Just place it under the beef and it will gradually absorb the extra juices and sauce. There will be no mess for you to deal with and you’ll be able to pack the meat easily!
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.