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Learn more about cut classification

KAZAKHSTAN MARBLED BEEF

KAZBEEF IS KAZAKHSTAN MARBLED BEEF IN COMPLIANCE WITH WORLD TECHNOLOGIES AND STANDARDS

Know your cut

Choose the best

Just point your mouse cursor over the part of beef you are interested in and find some detailed information on it!

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

135A beef fow stew

114D top blade

Chuck Roll, 116A

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

184B rumpsteak

1184D Picanha steak

167A knuckle

171В silverside flat

169 inside round

171С round outside

Osso Buko steak

120 beef brisket deckle off

185A flank

193 flank steak

193 flank steak

185A flank

140 HANGING TENDER

121C OUTSIDE SKIRT

KNOW YOUR STEAK!

01. PRIME

The highest degree of beef marbling. Usually served in restaurants, hotels and steakhouses. Prime cuts and steaks are great for grilling, pan frying or baking.

02. CHOICE

This degree of marbling, which is of high quality, still has a lower marbling compared to Prime meat.

Choice cuts and steaks are distinguished by tenderness, juiciness and flavor, and are intended for frying or baking. Less tender cuts are best for stewing or simmering in a small amount of liquid.

03. SELECT

The cut has a lower marbling compared to the meat of Prime and Choice categories.

Due to the low level of marbling, it is inferior in taste to the previous two categories, but also has a delicate flavor. This degree is suitable for grilling, and it can also be marinated and simmered.

KNOW YOUR CUT