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...

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...

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.

Striploin is a boneless cut from the short loin that is highly prized for its excellent balance of flavor & tenderness. Best pan-seared, grilled or smoked, this is the muscle that boneless strip steaks (aka New York Strip Steaks) are...

Beef short plate is a forequarter cut from the belly of the cow, just below the rib cut. It is typically a tough, and fatty meat that is best braised, smoked or oven roasted. Photo is sample only, actual box...

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...

Beef neck is a cut taken from the neck. Neck bones are perfect for beef bone broths as they have a lot of collagen which is what gives the broth both body and rich flavor. Photo is sample only, actual...

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.

Beef trimmings refers to the unused parts remaining after steaks, roasts, and other cuts are removed. These trimmed pieces are very often used to produce other meat products such as ground meat or sausages, or they can cubed to make...

Also knows as the Beef Blade, this is a muscle found in the shoulder, between the neck and fore rib. Flavorful and economical, this beef cut adds a hearty and wholesome flavor to casseroles and stews. Photo is sample only,...

Situated under the cow's ribcage (short plate) behind the brisket, this cut of meat is best slow-cooked, barbequed or smoked. Serve dishes like Nilagang Baka, Short Ribs Adobo, or BBQ Beef Short Ribs, the tender and succulent meat falls apart,...

Beef shin, also known as the foreshank, is a cut of beef located at the front lower leg of the cattle. Because this cut is very tough, beef shin is commonly found is slow-cooked soup and stews. Photo is sample...

Beef fats are usually reduced to be used in frying and baking pastries. Photo is sample only, actual box and product will depend on the brand chosen.

Beef Full Forequarter is a cut which is mostly meat. This cut is taken at the front of the cow. Forequarters are tastier and is used for cooking kaldereta, Tapa, and more. Its meaty content is also used for meat...

The beef knuckle is an exceptionally lean, very affordable cut between the top and bottom round. It is very versatile and can be cut in roasts, pot roasts, cubes for kebab or stew. Photo is sample only, actual box and...

Beef head meat is the muscle tissue attached to the skull after the removal of the cheeks, lips, hide, and tongue from the head. It may include the meat trimmed from the base (blade and root) of the tongue and...

Home to lean, inexpensive cuts that come from the rump and hind legs, this cut is shaped similar to a Tenderloin, but is much less tender. Best for roasts, steaks for marinating or ground beef. Photo is sample only, actual...

Beef Brisket is a cut of meat from the breast or lower chest of beef . It is great for casseroles and pot-roasts   Photo is sample only, actual box and product will depend on the brand chosen.