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Beef Shin Boneless
Boneless Shin is Prepared from either the Shin Area of the Leg or the Heel Muscle in the Silverside. It's an Excellent Valuve Cut for Slow Cooking
For soup and pet food
Beef Sirloin Roast
The Sirloin Roast is Sufficient, Tender and Flavoursome and can be Further Cut into Steaks.
Beef Shin Bone
Shin Bone-in is a Cut Prepared from the Lower Part of either the Front or Rear Leg. The Resulting Meat is Tender, Making it an Excellent Cut for Casseroles and Curries.
Beef Point End Brisket
Point End Brisket is the Muscles from the Underside of the Chest Area, between the Front Legs. It is Best Suited to Slow Cooking Methods and is Perfect for Shredding.
Beef Round Steak
This Cut Contains Several Different Muscles and may Include a Portion of Bone. Because they are the Most Tender and Taste Result when Cooked using Moist, Slow Methods.
Beef Rump Roast
Its made up of Three of the Five Rump Muscles that do Little Work Resulting in a Mix of Tectures and Levels of Tenderness, Rump Roast is Succulent.
Beef Sirloin Steak
Sirloin Steaks are cut from the Rump End of the Striploin, Located Along the Spine in the Hindquarter and Running from the Ribs to the Rump.
Al Dhareek Beef Stall
#64/A,162,Sivan Koil South Street,Kodambakkam,Chennai - 24
License No. 22420544000213
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