Beef is the third most widely consumed meat in the world, accounting for about 25% of meat production worldwide. Beef is a source of complete protein and it is a rich source (20% or more of the Daily Value, DV) of Niacin, Vitamin B6, Vitamin B12, iron, phosphorus and zinc.

Quality beef

Import from Australia and Uruguay

Australian beef products stand out for their quality and flavor, a major strength of the Australian beef industry is its disease free, ‘clean and green’ image.
Uruguay’s large flatlands, adequate soil quality, and small population size ensured that the cattle industry would remain an economic and cultural feature of the small country into the present day.

01. Eye Round
Especially in the buttocks, mainly in the semitendinosus muscle, along the edge of the two thigh muscle.

02. Round steak
From the back near the hip meat, shape smooth shape, also known as heshangtou, less fat content, taste slightly astringent, heshangtou belongs to lean, suitable for the whole roasted, grilled and baked, and many in this part of the steak meat as the main ingredient, and the small part of the natural muscle pattern separated is used to barbecue.

03. Sirloin meat
Sirloin usually refers to bovine abdomen and soft ribs near the bovine muscle, with fresh cattle sirloin as well. But if divided by parts of cattle in many parts of the meat can be called sirloin. Imported part is to cut into strips of beef ribs.

04. Rib eye
The meat on the front side of a cow’s back. Is a high-end parts of meat, fine segmentation, the appearance of a tetragonal arc shape, each with an average weight of 3-5kg, fleshy red and white mosaic, a marble mosaic texture.

05. Sirloin
Sirloin is cutting back the tender lean meat from cattle, or not to go to the bone bone can be bought, suitable for barbecue. Philip is cut from the middle sirloin meat, cut steak or roast.

06. Beef shank
Beef shank refers to bovine thigh muscle, that does not include cattle on the bottom part. Knee to meat sinew thigh meat. Meat sinew thigh muscle meat wrapped inside the membrane, ribs, moderate hardness, texture rules etc.