TOP SIDE

This is one of the three cutsdrived frome a bone in round and is the inside or medial part of the round. It is removed from the bone-in round (along the natural aem division) and frome the kunckle, by a cut following the line of the femur bone. The scortal (superficial inguinal) gland and associated fat is removed.

SILVER SIDE

Our gamut of Buffalo Halal Meat (Silver Slide) is processed to retain its freshness and flavor. These meat products are highly nutritious and preferred by various hotels and restaurants. We store our gamut systematically to prevent it from contamination.

Knuckle

Our spectrum of Buffalo Halal Meat (knuckle) is systematically processed and stored to retain is tenderness and flavor. These are hugely preferred by several foods and retain industries. Our gamut is rich in vitamin and protein and is offered in quality packaging.

Rump Steak

The completely boned portion of the full bone-in rump removed from the rump and loin at the pin bone, includes the flank or tail of the rump with the butt end tenderloin removed.

Striploin

We provide a gamut of Buffalo Halal Meat (Strip lion) that is widely consumed by our global clients for its high nutritional value. These are processed and packaged in most safe and systematic manner to maintain its freshness and tenderness.

Blade

We offer an array of Buffalo Halal Meat (Blade) that is widely catered to our international clients. Our range is efficiently processed and packaged to maintain its freshness and nutritional value. These meat products are extensively served in hotels and restaurant.

Chuck Tender

The chuck tender is the round muscle adjacent to, but separated from the shoulder clod, by the ridge of the blade bone.

Flank

The oval flat muscle taken from the leg end of the flank, free of connective tissues and excess fat.

Shin Shank

 
 

Tenderloin

Our spectrum of Buffalo Halal Meat (Tender lion) is systematically processed and stored to retain is tenderness and flavor. These are hugely preferred by several foods and retain industries. Our gamut is rich in vitamin and protein and is offered in quality packaging.

Eye Round

The complete long eye muscle removed along the nutural seam from the full outside. 
 

Cube Roll

The rib eye roll is the mucsle or eye of meat adjusment to the chain bone extending from the 5th rib up to the 12th rib inclusive. It is completely free from bones, cartilage, and sinew, with the outside fat cover removed.
Further specification to be stated if required: Number of ribs on roll if varing from the above. weight range required, if any.

Brisket N.E

Our spectrum of Buffalo Halal Meat (Brisket N.E) is systematically processed and stored to retain is tenderness and flavor. These are hugely preferred by several foods and retain industries. Our gamut is rich in vitamin and protein and is offered in quality packaging.

Brisket P.E

The boneless point-end brisket consists of the equivalent of the first five ribs of the full bone-in brisket, the latter being drived from the forequarter by a straight cut from the junction of the first rib and first sternal segment, to the reflection of the diaphragm on the 11th rib.
The deckle (fat layer) is completely removed by following the natural seam separating the inner and outer layers.

Neck

his is one of the tougher cuts and is generally sold as Stewing Steak or made into mince (ground) meat. When sold in pieces it is only suitable for very long, slow, moist cooking.