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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
Beef Keema (Mince)
Beef Sirloin Roast
The Sirloin Roast is Sufficient, Tender and Flavoursome and can be Further Cut into Steaks.
Beef T-Bone Steak
The T-bone Features a Tender Fillet Muscle on the Smaller Side and a Juicy Sirloin on the Other.
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 Short Ribs
Short ribs are taken from the Forequarter, They are the Rib Bone and Layers of Rib Meat and Fat. The Length of Ribs can be Vary Depending on the Recipe they are used in.
The Fillet or Tenderloin is one of the Most Tender Cuts of Beef. A Whole Fillet can also be Trimmed and Trussed for Roasting.
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.
Halal Beef Stall
78/181, Portuguese church Street, Sevenwells, Chennai - 600001 Royal towers near church
License No. 22420530000121
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