Филе шейной части

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Chuck, Square-Cut, Boneless,115

Neck fillet

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Strip Loin (Foreribs)

This is a Loin cut which consists of larger and more delicate fibers.

Chuck short ribs

Chuck tender

116B chuck tender

Petite tender

114F beef chuck, shoulder tender

Beef fow stew

135A beef fow stew

Top blade

114D top blade

Neck boneless

Chuck roll

Chuck Roll, 116A

Ribeye (Rib Steak)

The flesh of the boneless dorsal cut with the largest amount of fat streaks. The meat is tender and juicy, and has a rich beef flavor and aroma. Is a classic meat for cooking steaks.

Beef ribs

Rib strips

Tenderloin

The tenderest and most valuable meat, as this muscle is not involved in movement.

Tri-tip steak

185D Tri-tip boneless meat

Top Striploin butt

184B rumpsteak

Picanha steak

1184D Picanha steak

Knuckle

167A knuckle

Silverside flat

171В silverside flat

Topside

169 inside round

Eye of round

171С round outside

Osso Buko

Osso Buko steak

Brisket

120 beef brisket deckle off

Flank

185A flank

Flank steak

193 flank steak

Flank steak

193 flank steak

Flank

185A flank

HANGER STEAK

140 HANGING TENDER

MACHETE STEAK

121C OUTSIDE SKIRT

IT IS IMPORTANT TO KNOW!

Remember, DURING A QUICK DEFROST, THE STRUCTURE OF MEAT FIBER IS DESTROYED, which adversely affects the quality of dishes. Never defrost meat in the microwave, using cold or hot water!!!

CHILLED MEAT

To retain all the taste, flavor and juiciness of KazBeef premium meat, it is important to defrost it SLOWLY, which is very easy in practice.

Step 1. Remove the vacuum packaging.

Step 2. Leave for 30 minutes at room temperature.

FROZEN MEAT

To retain all the taste, flavor and juiciness of KazBeef premium meat, it is important to defrost it SLOWLY, which is very easy in practice.
Step 1. Place the meat on the bottom shelf of the refrigerator for 12-24 hours (depending on the meat weight).

Step 2. Remove the vacuum packaging.

Step 3. Leave for 30 minutes at room temperature.

AUTHOR’S VIDEO RECIPES

recipes from the best kazbeef partner cooks