• An oblong shape spanning two primal cuts: the short loin and the sirloin.
  • The tenderloin sits beneath the ribs, next to the backbone.
  • It has two ends, the butt and the “tail”.
  • This muscle does very little work, so it is the most tender part of the beef.
  • It is locally called “Daging Manis”.


  • British cuts of beef.
  • The sirloin steak is cut from the sirloin where the T-bone, porterhouse, and club steaks are cut.
  • The sirloin is actually divided into several types of steak.
  • The top sirloin is the most prized of these and is specifically marked for sale under that name.
  • The bottom sirloin, which is less tender and much larger, is typically marked for sale simply as “sirloin steak”.
  • The bottom sirloin in turn connects to the sirloin tip roast.


  • Also known as scotch fillet or rib eye.
  • This cut is popular not only for tenderness, but also richness in flavour.
  • Roast or grill with either bone in or not.


  • From the hind quarter, an economical roast of more than acceptable quality when prepared correctly from good meat.
  • This is a lean cut with reasonable texture and flavour.
  • Also good for braising, minute steaks, and for curing as in salt beef or bresaola.


  • Located at the base of the spine where the back joins onto the leg.
  • This cut is made up of a few muscles and is usually cut into thick steaks.
  • Though it can also be seam cut into individual muscles and then portioned.
  • This is a full-flavored steak when properly matured and has more texture than the fillet. Cheapest of the ‘premium’ steaks.


  • Silverside is boned out from the top along with the topside and thick flank.
  • It is usually prepared as a 2nd class roasting joint.
  • It may also be thinly sliced for minute steak or beef olives.
  • Split in two to produce a salmon-cut.


  • Beef knuckle is a versatile cut of meat originating from the round primal cut, which is located in the rear of the animal.
  • An entire beef knuckle weighs 12 to 16 pounds and can be carved into several other cuts, including kebabs and minute steaks.


  • The chuck tender is a cut of meat from the beef chuck primal.
  • Consist of the supraspinatus muscle, which is situated forward of the large chuck subprimal known as the shoulder clod.
  • It’s sometimes also described as a mock tender, scotch tender or petite tender.


  • It sits on the side of the shoulder blade and when sliced looks like a feather with the nerve like the quill.
  • Cut like this it is good for casseroles.
  • However, if the nerve is removed it gives two flat muscles that are very lean with a good flavour and firm texture.
  • These are also good for daubes and casseroles but also for flash frying.


  • Beef chuck comes from the forequarter.
  • Consisting of parts of the neck, shoulder blade, and upper arm, beef chuck produces tough but very flavorful cuts of meat.
  • This primal cut has a good deal of connective tissue.
  • That makes chuck a good choice for braised dishes like beef stew or pot roast, both of which tenderize tough cuts.
  • Due to its fat content, beef chuck is also excellent for making ground beef that produces juicy burgers.

11) SHIN

  • Shin has a high amount of nerve and connective tissue
  • When correctly cooked it can results in a tender, hearty stew with that glutinous attribute we all long for in comfort food.
  • This can be sold whole, sliced or cubed and occasionally sliced.


  • The flank steak is a beef steak cut from the abdominal muscles or lower chest of the cow.
  • A relatively long and flat cut.
  • It comes from a well-exercised part of the cow.
  • Many chefs cut across the grain to make the meat more tender.

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