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| Kasila (Heel Muscle) |
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| Description/Specification |
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Beef round heel of round is a boneless, wedge-shaped cut containing top, bottom, and eye of round muscles. It is the least tender cut of round and has considerable amounts of connective tissue.
Our assortment exhibit following salient attributes. |
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Free from preservative |
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High shelf life |
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High nutritional value |
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Rich in vitamin and protein |
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| Neck |
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| Description/Specification |
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This 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.
Some of the important features of our gamut are as follows: |
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Free from preservative |
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High shelf life |
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Rich in vitamin and protein |
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| Rump Steak |
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| Description/Specification |
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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.
Some of the important features of our gamut are as follows: |
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Free from preservative |
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High shelf life |
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Rich in vitamin and protein |
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| Top Side |
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| Description/Specification |
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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.
Some of the important features of our gamut are as follows: |
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Free from preservative |
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High shelf life |
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Rich in vitamin and protein |
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| Chuck |
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| Description/Specification |
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Some of the salient attributes of our gamut is as follows: |
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Free from preservative |
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High shelf life |
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