Beef Bone marrow is the fatty substance that is formed inside the hollow center of bones. It's perfect for making bone broth or be simmered with vegetables to make a nutritious bone broth. Photo is sample only, actual box and...

The leg quarter is made up of the thigh, drumstick, and part of the back of the chicken. This dark meat takes well to roasting and yields chicken that is moist and flavorful. Photo is sample only, actual box and...

Pork Stomach or Hog maw is the exterior muscular wall of the stomach organ which contains no fat. In Chinese cuisine, it is common for this organ to be cooked as part of a stir fry, boiled in a soup,...

Pork mask is the whole skin in the head including the ears. This pork cut can be grilled (Dinakdakan), barbequed (Pork Mask BBQ ) and deep fried (Tokwa't Baboy). Photo is sample only, actual box and product will depend on...

Ox feet contain few chunks of tender meat which is best for callos and bulalo and can be made by braising and slow cooking to soften its chewy fibers. Photo is sample only, actual box and product will depend on...

Pork backbone is the is left after the ribs are cut. Prized for its flavor and tenderness, backbone can be added to soups and stir fry's or used with pork bones to create an especially rich bone broth. Photo is...

Available in 3.8kg/packBreaded chicken cutlets or thinly sliced chicken breast.

Pork jowl is a cut of pork from a pig's cheek. It is fatty and similar to bacon but fattier. Photo is sample only, actual box and product will depend on the brand chosen.

Pork Flower Fat is not actually fat, but rather the pig’s mesentery. It’s a fold of the pig’s cavity wall that helps hold the small intestine in place. It is best used for making chicharon bulaklak, a famous Filipino appetizer....

Pig's Feet or Pig's Trotters, have an abundance of tough connective tissue and thick skin. Consequently, many preparations involve long cooking processes over low heat which helps break down the tissues and makes the meat more tender. Photo is sample...

Butchered from the leg of the cow. It is tough and has low fat content. This is commonly used in soup and slow cooker recipes. Photo is sample only, actual box and product will depend on the brand chosen.

Pork Rosary Bones or Soft Bones are the prominent knobs of bone at the joints connected to the distal rib. They are soft white bones with slight fat marbling on its meat. You can eat the bones together with the...

Chicken wings are ideal for the grill, oven, or deep fryer because the meat stays juicy as the skin crisps in the high heat, ready to take on whatever flavors strike your fancy. Photo is sample only, actual box and...

Chicken skin is budget-friendly appetizer or snack, rich in flavour. High in fat content, they are keto-friendly and best deep fried or oven fried.Photo is sample only, actual box and product will depend on the brand chosen.

Chicken legs include the thigh and drumstick. This dark meat and versatile cut absorbs marinade nicely and stays deliciously juicy when roasted, braised, or barbecued. Photo is sample only, actual box and product will depend on the brand chosen.

Taken from the back of a pig, this cut features a good amount of fat that makes it a great ingredient for dishes that require the addition of luxurious pork fat. It can be ground up to make ground pork,...

Spareribs, also called side ribs, are taken from the belly side of the rib cage, below the section of back ribs and above the sternum (breast bone). Barbequed, roasted, grilled, slow roasted and braised, spareribs have a distinctive porky taste...

Chicken Fillets are boneless, skinless breasts of poultry, sliced horizontally and flattened to resemble a steak. Stir-fry, pan-fry, grill, barbeque, roast or bake, this versatile chicken cut is lean and low in fat, a great source of nutrition for the...

The drumsticks are part of the leg and connected to the thigh. It's perfect for any application, from smoking and barbecuing to braising, roasting, and slicing up for stir-fries. Photo is sample only, actual box and product will depend on...

Well-known for its fantastic marbling, the ribeye falls between the chuck (shoulder) and the loin. Bold, rich in flavor and juiciness, the ribeye is a favorite among steak lovers. Photo is sample only, actual box and product will depend on...

Pork Collar is a muscle that runs from the jowl of the pig, through the shoulder and extends close to the loin. This versatile, boneless item is excellent roasted, braised in stock or cut into chops and grilled. Photo is...

Beef chuck cut comes from upper shoulder and lower neck. It's best for stewing, slow cooking, braising, or pot roasts. Photo is sample only, actual box and product will depend on the brand chosen.

Pork Tenderloin, also called pork fillet, pork steak or Gentleman's Cut, is a long, narrow, boneless cut of meat that comes from the muscle that runs along the backbone. It is best quickly cooked over fairly high heat to create...

Pork Femur Bones are found below the pelvic bone. These bones are great as a base for rich pork broths like tonkatsu ramen (Japan) or gamjatang (Korea).