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Australian Premium Grass Fed Cubes 500g
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Australian Premium Grass Fed Sliced 500g
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Marble Score: 0-2 300G Chilled 100% Grass Fed
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Marble Score: 0-2 250-300G Chilled 100% Grass Fed
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Sale!
Australian Premium Wagyu Beef Short Ribs (2.1-2.6kg) Marbling Score 4-5 Never Ever Wagyu
100% Grass Fed NO ANTIBIOTICS EVER NO HORMNE GROWTH PROMOTANTS (HGP) EVER.
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Marble Score: 6-7 250-300G Chilled Our Wagyu Cattle >F1 Wagyu >380-400 Day Grain Fed >440kg Carcass Weight
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Marble Score: 6-7 300G Chilled If you prefer to receive frozen, we will freeze for you. Our Wagyu Cattle >F1 Wagyu >380-400 Day Grain Fed >440kg Carcass Weight
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Marble Score: 6-7 250-300G Chilled Our Wagyu Cattle >F1 Wagyu >380-400 Day Grain Fed >440kg Carcass Weight
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Joy beef has a rich,stong flavour.This tender & juicy meat is available in a range of beef varieties and ensures an enjoyable occasion, every time. Available both chilled and frozen, it's graded for meat and fat colour, vacuum packed for fresness.
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Joy beef has a rich,stong flavour.This tender & juicy meat is available in a range of beef varieties and ensures an enjoyable occasion, every time. Available both chilled and frozen, it's graded for meat and fat colour, vacuum packed for fresness.
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Weight 1.4kg -
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1kg Estimate +- 4pcs
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1kg Estimate +- 6pcs (sizes vary so the pcs get will be different)
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1KG Estimate +- 12pcs
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Pictures for illustrated purpose. Weight 1.2kg
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Minced meat comes from lean meat. Minced pork is usually prepared by braising, boiling, grilling pan-fry etc. Frozen: No Lean/Fat: N/A Rack: N/A Recommended Preparation Method
- Steam: with egg.
- Stir-fry: with basil leaf and thai fish sauce.
- Deep-fry: with mixed with carrot, oyster sauce, corn flour (meatball). Wanton & prawn dumpling.
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- Pork bellies are commonly used for Roasted Pork or other cooking methods.
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Obtain from the front cut of the pig, normally it weighs only 40-50gm. Recommended for soup and porridge. Recommended Preparation Method: Soup and porridge. Best for kids.
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Pork Collar is from the shoulder Aka "Neck Meat". Pork Collar usually have marbling that creates the aroma taste. Suitable for long, slow cooking and is also great to use as barbecue, braised or stew. Recommended Preparation Method: Braised: with carrot and dark soya sauce. Roasted: with sugar, osyter sauce ("cha siew"). Grilled: Osyter sauce or BBQ sauce.
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Which is so-called "2nd" Best softest meat. Usually is from full lean. Texture is soft and tender. Commonly used for stir-fry or pan-fry. Recommended Preparation Method: For all methods of cooking. Eg. "BBQ, Gong bao, Ginger-onion".
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Pork Hind lean meat usually are used for stir-fry and minced pork. Recommended Preparation Method: Stir-fry, deep-fry, braised. "Gong bao", Sweet & sour, ginger sesame.
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Pork Hind/ Big Muscle it is lean with no fat on. Commonly used for soup and braised. Recommended Preparation Method: Soup: All clear soup. Braised: dark soya sauce and garlic. Stew: with mushroom.
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Pork Loin Bone with meat is from spinal bone, usually recommended use for clear soup like "watercress" and lotus root. Recommended Preparation Method: Cyrstal Clear Soup
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Roast and pork chop cause of it's natural sweetness. Obtain from the middle portion near the spine usually it's fatless.
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Pork Prime Ribs is the best-selling ribs for Roasting or "Ba Kut Teh".Frozen: NoLean/Fat: LeanRack: N/ARecommended Preparation Method: Roasted: with BBQ sauce, Soup: "ba kut teh". Deep-fry: with marinated with sugar and oyster sauce.
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Pork Shoulder are cut from the portion of the pig. Commonly used for stewing, braised or roasting. Recommended Preparation Method: Braised: with dark soya sauce and cloves spices.