Nice To Meat You
Tomahawk Steak 1300Gm Prime - American Black Angus
Essentially, a tomahawk steak is a ribeye with its bone left in place. This cut comes from the rib area of the cow, in front of the short loin and behind the chuck area. That large, commandeering bone that juts out from the meat is one of the cow’s ribs. A butcher uses a technique called frenching to trim the excess meat and fat from that bone, leaving it clean and pristine when it’s ready to cook. A tomahawk steak is just about as versatile as its cousin, the ribeye. Choose from the following cooking methods to use with your tomahawk steak. Before each, consider creating a dry brine to help crisp the steak as it cooks. To do this, remove the steak from the refrigerator and salt generously on all sides. Then, leave at room temperature for 45 minutes before cooking. 6 Ways to Cook Tomahawk Steak 1. Grilled 2. Pan-Seared 3. Oven 4. Reverse Sear 5. Tomahawk Sous Vide 6. Deep-Frying Tomahawk Steak Beef is graded in two ways: quality grades for tenderness, juiciness and flavour; and yield grades for the amount of usable lean meat on the carcass. From a consumer standpoint, what do these quality beef grades mean? Prime beef is produced from young, well-fed beef cattle. It has abundant marbling (the amount of fat interspersed with lean meat) and is generally sold in restaurants and hotels. Prime roasts and steaks are excellent for dry-heat cooking such as broiling, roasting or grilling. Choice beef is high quality but has less marbling than Prime. Choice roasts and steaks from the loin and rib will be very tender, juicy, and flavorful and are suited for dry-heat cooking. Many of the less tender cuts can also be cooked with dry heat if not overcooked. Such cuts will be most tender if braised, roasted or simmered with a small amount of liquid in a tightly covered pan. Select beef is very uniform in quality and normally leaner than the higher grades. It is fairly tender, but, because it has less marbling, it may lack some of the juiciness and flavour of the higher grades. Only the tender cuts should be cooked with dry heat. Other cuts should be marinated before cooking or braised to obtain maximum tenderness and flavour. Brand: Creekstone, Country: USA
SAR 392.00
/ 1 KG
Wagyu Beef - Burger Patties (150g each)
This decadent gift is heavenly when paired with something as extravagant as a burger, so if your question still remains, are wagyu beef burgers good? We'd have to say, in short, yes. It's incredibly tender, and juicy and adds a unique depth and mouthfeel to more ordinary food. Price is per piece. Brand: Carrara 640, Country: Australia
SAR 16.00
/ 1 PCS
SALMON FILLET SKIN OFF
Origin: Norwegian
SAR 110.00
/ 1 KG
Tenderloin Chain off - Brazilian Black Angus
Beef tenderloin is widely regarded as the most tender cut of beef, and it's certainly the most expensive. It's a portion of the ever-popular T-bone or porterhouse steak, and the upscale filet mignon comes from it as well. These tender steaks do well with a quick stove-top sear before getting finished in the oven. You can also cook a whole tenderloin or divide it into smaller roasts. A long, narrow, and lean muscle located within the Loin, this is the most tender cut of beef available. The Tenderloin is the source of Tenderloin Steak or Filet Mignon and is a component of T-Bone and Porterhouse Steaks. Cooking Suggestion: https://www.thepioneerwoman.com/food-cooking/recipes/a9878/roasted-beef-tenderloin-recipe/ Brand: Carapreta, Country: Brazil
SAR 145.00
/ 1 KG
Tenderloin Chain off MB 4+
Beef tenderloin is widely regarded as the most tender cut of beef, and it's certainly the most expensive. It's a portion of the ever-popular T-bone or porterhouse steak, and the upscale filet mignon comes from it as well. These tender steaks do well with a quick stove-top sear before getting finished in the oven. You can also cook a whole tenderloin or divide it into smaller roasts. A long, narrow, and lean muscle located within the Loin, this is the most tender cut of beef available. The Tenderloin is the source of Tenderloin Steak or Filet Mignon and is a component of T-Bone and Porterhouse Steaks. Cooking Suggestion: https://www.thepioneerwoman.com/food-cooking/recipes/a9878/roasted-beef-tenderloin-recipe/ Brand: Ebony Prime, Country: Australia
SAR 239.00
/ 1 KG
Ribeye Lip On MB 4+
Brand: Ebony Prime, Country: Australia
SAR 464.00
Striploin MB 4+
Beef Marbling (MB) ratings are 3-4 - Average, 5-7 Good, 8-12 Excellent. Serving Suggestion: 200g per person A striploin steak is the perfect middle ground between the tenderloin and ribeye steak. It boasts a melt-in-your-mouth texture experience but is still juicy and has a potently 'beefy' flavour. Striploin steak is incredibly popular in both homes and restaurants as it not only tastes great but is also one of the best sources of protein to consume. Striploin is cut from the short loin of a cow; this is at the back of the animal behind the ribcage. Because the muscles in the back of the cow are not worked much, the meat is extremely tender and enjoyable. Striploin is known for its beefy flavour and marbling which is loved by many different people. Although striploin steak is a premium cut of beef, it is more affordable than other cuts such as filet mignon. A striploin does not take long to cook, but it is important that it sits at room temperature for about 30 minutes before being grilled or fried so that muscle fibres are relaxed and the steak cooks evenly throughout. You should also let your steak rest for 5 to 10 minutes after it has cooked to again allow muscles to relax, and for the juice and flavour to distribute evenly through the steak. If you would like your striploin steak cooked rare, then grill or fry it for about 3 to 4 minutes on each side. Cook your steak for 4 to 5 minutes on each side for medium and 5 to 6 minutes on each side for a well-done striploin steak. Overall, from the start of preparation to the end of cooking, it will take around 45 to 50 minutes to prepare and cook your steak. Although this may seem like a long time, striploin steak is a very easy meal to prepare, as once your steak has been seasoned and left to rest for 30 minutes, it will only take around 10 minutes to cook. Brand: Ebony Prime, Country: Australia
SAR 551.00
/ 1 KG
OP Ribs 4+
Serving Size: 500g - 700g per person The word O.P. simply means 'Oven Prepared'. Steak O.P Rib is from the front longissimus dorsi. From the rib primal cut of the steer with rib bone attached. It’s very highly marbled – much of the rich, beefy flavour comes from the fat, making this an exceptionally flavorful steak. It is considered a more flavorful cut than other steaks, alternates fat and less muscle, creating a part of the meat with the blend of lean, fat, and muscle so when enjoying, diners can feel the soft, crispy medium, delicious and very nutritious. It’s the marbling of fat that makes this suitable for slow roasting or grilling cooked to different degrees of doneness. Marbling also increases tenderness, which plays a key role in consumers’ rib steak purchase choices. Try our Red Sky Steak OP Rib and feel just like the flintstones… Steak OP Rib is the perfect choice for you when you want to enjoy the largest, juiciest, manliest steak. For a cooking suggestion, check out this site: https://www.farmersmarket.com.hk/blogs/recipes/how-to-cook-the-perfect-bone-in-rib-eye-steak-op-ribs Brand: Ebony Prime , Country: Australia
SAR 189.00
/ 1 KG
Long Bone Tomahawk Premium Choice
Essentially, a tomahawk steak is a ribeye with its bone left in place. This cut comes from the rib area of the cow, in front of the short loin and behind the chuck area. That large, commandeering bone that juts out from the meat is one of the cow’s ribs. A butcher uses a technique called frenching to trim the excess meat and fat from that bone, leaving it clean and pristine when it’s ready to cook. A tomahawk steak is just about as versatile as its cousin, the ribeye. Choose from the following cooking methods to use with your tomahawk steak. Before each, consider creating a dry brine to help crisp the steak as it cooks. To do this, remove the steak from the refrigerator and salt generously on all sides. Then, leave at room temperature for 45 minutes before cooking. 6 Ways to Cook Tomahawk Steak 1. Grilled 2. Pan-Seared 3. Oven 4. Reverse Sear 5. Tomahawk Sous Vide 6. Deep-Frying Tomahawk Steak Beef is graded in two ways: quality grades for tenderness, juiciness and flavour; and yield grades for the amount of usable lean meat on the carcass. From a consumer standpoint, what do these quality beef grades mean? Prime beef is produced from young, well-fed beef cattle. It has abundant marbling (the amount of fat interspersed with lean meat) and is generally sold in restaurants and hotels. Prime roasts and steaks are excellent for dry-heat cooking such as broiling, roasting or grilling. Choice beef is high quality but has less marbling than Prime. Choice roasts and steaks from the loin and rib will be very tender, juicy, and flavorful and are suited for dry-heat cooking. Many of the less tender cuts can also be cooked with dry heat if not overcooked. Such cuts will be most tender if braised, roasted or simmered with a small amount of liquid in a tightly covered pan. Select beef is very uniform in quality and normally leaner than the higher grades. It is fairly tender, but, because it has less marbling, it may lack some of the juiciness and flavour of the higher grades. Only the tender cuts should be cooked with dry heat. Other cuts should be marinated before cooking or braised to obtain maximum tenderness and flavour. Brand: Creekstone, Country: USA
SAR 290.00
/ 1 KG
Long Bone Tomahawk Choice - American Black Angus
Essentially, a tomahawk steak is a ribeye with its bone left in place. This cut comes from the rib area of the cow, in front of the short loin and behind the chuck area. That large, commandeering bone that juts out from the meat is one of the cow’s ribs. A butcher uses a technique called frenching to trim the excess meat and fat from that bone, leaving it clean and pristine when it’s ready to cook. A tomahawk steak is just about as versatile as its cousin, the ribeye. Choose from the following cooking methods to use with your tomahawk steak. Before each, consider creating a dry brine to help crisp the steak as it cooks. To do this, remove the steak from the refrigerator and salt generously on all sides. Then, leave at room temperature for 45 minutes before cooking. 6 Ways to Cook Tomahawk Steak 1. Grilled 2. Pan-Seared 3. Oven 4. Reverse Sear 5. Tomahawk Sous Vide 6. Deep-Frying Tomahawk Steak Beef is graded in two ways: quality grades for tenderness, juiciness and flavour; and yield grades for the amount of usable lean meat on the carcass. From a consumer standpoint, what do these quality beef grades mean? Prime beef is produced from young, well-fed beef cattle. It has abundant marbling (the amount of fat interspersed with lean meat) and is generally sold in restaurants and hotels. Prime roasts and steaks are excellent for dry-heat cooking such as broiling, roasting or grilling. Choice beef is high quality but has less marbling than Prime. Choice roasts and steaks from the loin and rib will be very tender, juicy, and flavorful and are suited for dry-heat cooking. Many of the less tender cuts can also be cooked with dry heat if not overcooked. Such cuts will be most tender if braised, roasted or simmered with a small amount of liquid in a tightly covered pan. Select beef is very uniform in quality and normally leaner than the higher grades. It is fairly tender, but, because it has less marbling, it may lack some of the juiciness and flavour of the higher grades. Only the tender cuts should be cooked with dry heat. Other cuts should be marinated before cooking or braised to obtain maximum tenderness and flavour. Brand: Creekstone, Country: USA
SAR 254.00
/ 1 KG
Ribeye Lip On Prime - American Black Angus
As a Prime Rib Roast without the bones, this tender cut requires no brining, making it quick to cook and easy to cut. The “lip” is a two-inch piece of meat covering the end of the ribeye muscle that mostly consists of fat, infusing your recipes with an astounding level of flavour. Spread the herb butter all over the top of the ribeye cap and then generously season with salt and pepper. Hit it in the oven and cook it at 450°F (232C) for 30 minutes. Then turn the heat down to 325°F (163C) and cook for about 80-90 minutes or until it is 110°-115°F (43C) internally Brand: Creekstone, Country: USA
SAR 334.00
/ 1 KG
Ribeye Lip On Choice - American Black Angus
As a Prime Rib Roast without the bones, this tender cut requires no brining, making it quick to cook and easy to cut. The “lip” is a two-inch piece of meat covering the end of the ribeye muscle that mostly consists of fat, infusing your recipes with an astounding level of flavour. Spread the herb butter all over the top of the ribeye cap and then generously season with salt and pepper. Hit it in the oven and cook it at 450°F (232C) for 30 minutes. Then turn the heat down to 325°F (163C) and cook for about 80-90 minutes or until it is 110°-115°F (43C) internally Brand: Creekstone, Country: USA
SAR 254.00
/ 1 KG
Wagyu Beef - Burger Patties (150g each)
This decadent gift is heavenly when paired with something as extravagant as a burger, so if your question still remains, are wagyu beef burgers good? We'd have to say, in short, yes. It's incredibly tender, and juicy and adds a unique depth and mouthfeel to more ordinary food. Price is per piece. Brand: Carrara 640, Country: Australia
SAR 16.00
/ 1 PCS
Wagyu beef - Tenderloin (Chain Off)
Beef Marbling (MB) ratings are 3-4 - Average, 5-7 - Good, 8-12 - Excellent. The best of the best of the best. Australia has the largest Wagyu herd outside of Japan. It all started back in 1988 when farmers brought in Wagyu cattle and genetics from Japan. Australia has become one of the best in producing exceptional Wagyu and it’s all because of their attention to detail, commitment to the breed, great rainfall, clear springs and abundant grass. In order to achieve the highest-quality meat and exceptional marbling, it takes approximately 2.5 years before the cattle are ready. The first 6 to 10 months of their lives are spent feeding with their mothers and during the next 400 to 500 days they are fed under strict Japanese standards. Also, Australia uses the Japanese grading system and all Wagyu are graded between the 10th and 11th rib which is considered to give the most accurate overall marble score reading. Approx Weight per piece is 2-3Kg, but you can order per kg. Brand: Carrara 640, Country: Australia
SAR 580.00
/ 1 KG
Wagyu Beef - Ribeye
Beef Marbling (MB) ratings are 3-4 - Average, 5-7 - Good, 8-12 - Excellent. Ribeyes have a fat cap along the outside and will most often have a larger piece of fat in the middle. This will all melt into the steak making it ultra juicy!For the perfect medium-rare degree of doneness, your Ribeye steak grill time should be 9–12 minutes for a 1-inch steak, and 12–15 minutes for a 1½ inch steak, turning about 1 minute before the halfway point. A meat thermometer should read 130°F (54C). Rest your steaks for 5 minutes before serving, covering lightly with foil. Australian Wagyu is a consistent favorite among the team and those we share it with - and for good reason. Australia is home to the largest Japanese cattle population outside of Japan and consistently produces cattle with the best marbling rating you can get outside of Japan. Approx Weight per piece is 2-3Kg, but can be bought per Kg. Brand: Carrara 640, Country: Australia
SAR 551.00
/ 1 KG
Wagyu Beef - Topside
Wagyu Topside is one of the leaner roasting joints, cut from the inner muscle of the thigh from the hindquarters. Despite its reduced fat content, it is still incredibly tender and deliciously full of flavour. Beef Marbling (MB) ratings are 3-4 - Average, 5-7 Good, 8-12 Excellent. Brand: Carrara 640, Country of Origin: Australia
SAR 80.00
/ 1 KG
Tenderloin Chain off - Brazilian Black Angus
Beef tenderloin is widely regarded as the most tender cut of beef, and it's certainly the most expensive. It's a portion of the ever-popular T-bone or porterhouse steak, and the upscale filet mignon comes from it as well. These tender steaks do well with a quick stove-top sear before getting finished in the oven. You can also cook a whole tenderloin or divide it into smaller roasts. A long, narrow, and lean muscle located within the Loin, this is the most tender cut of beef available. The Tenderloin is the source of Tenderloin Steak or Filet Mignon and is a component of T-Bone and Porterhouse Steaks. Cooking Suggestion: https://www.thepioneerwoman.com/food-cooking/recipes/a9878/roasted-beef-tenderloin-recipe/ Brand: Carapreta, Country: Brazil
SAR 145.00
/ 1 KG
Ribeye Steak - Brazilian Black Angus
The ribeye is carved from the primal section called the beef rib. It falls between the chuck (shoulder) and the loin and spans from ribs six through twelve. This section of the animal naturally collects more intramuscular fat, creating the beautiful white lines of fat – the fantastic marbling unique to the ribeye. Try this out: https://damndelicious.net/2020/02/01/how-to-cook-a-ribeye-steak/ Brand: Carapreta, Country: Brazil
SAR 160.00
/ 1 KG
Tomahawk - Brazilian Black Angus
Essentially, a tomahawk steak is a ribeye with its bone left in place. This cut comes from the rib area of the cow, in front of the short loin and behind the chuck area. That large, commandeering bone that juts out from the meat is one of the cow’s ribs. A butcher uses a technique called frenching to trim the excess meat and fat from that bone, leaving it clean and pristine when it’s ready to cook. A tomahawk steak is just about as versatile as its cousin, the ribeye. Choose from the following cooking methods to use with your tomahawk steak. Before each, consider creating a dry brine to help crisp the steak as it cooks. To do this, remove the steak from the refrigerator and salt generously on all sides. Then, leave at room temperature for 45 minutes before cooking. 6 Ways to Cook Tomahawk Steak 1. Grilled 2. Pan-Seared 3. Oven 4. Reverse Sear 5. Tomahawk Sous Vide 6. Deep-Frying Tomahawk Steak Brand: Carapreta, Country: Brazil
SAR 160.00
/ 1 KG
T-Bone Steak - Brazilian Black Angus
This well-marbled cut consists of two lean, tender steaks - the strip and tenderloin - connected by a telltale T-shaped bone. In a T-bone, the tenderloin is between 1/2 and 1 1/4 inches in diameter. A T-bone steak is the same as a porterhouse steak but cut closer to the tail of the cow. As a result, the loin of a T-bone steak is more tender than that of a Porterhouse steak, but the tenderloin portion is smaller. The tenderloin becomes narrower towards the tail. T-bone steaks are usually cut thinner than Porterhouse steaks. How to cook: https://www.foodnetwork.com/recipes/food-network-kitchen/pan-seared-t-bone-steak-recipe-2103356 Brand: Carapreta, Country: Brazil
SAR 138.00
/ 1 KG
Shrimps (UNPEELED)
Colossal Shrimp per Pound: 8-12, Appetizer Serving Size: 2, Entree Serving Size: 4, Fat Per Serving: 1 gram, Protein per Serving: 18 grams Jumbo Shrimp per Pound: 13-25 Appetizer Serving Size: 4-5 Entree Serving Size: 6-8, Fat Per Serving:2 grams, Protein per Serving: 23 grams Large Shrimp per Pound: 26-35, Appetizer Serving Size: 4-6, Entree Serving Size: 8-10, Fat Per Serving: 2 grams, Protein per Serving: 21 grams Medium Shrimp per Pound: 36-50, Appetizer Serving Size: 6, Entree Serving Size: 9-12, Fat Per Serving: 2 grams, Protein per Serving: 20 grams Mini Shrimp per Pound: 51-71+, Appetizer Serving Size: 6-8, Entree Serving Size: 12-20, Fat Per Serving: 1 gram, , Protein per Serving: 15 grams Brand: NA, Country: Saudi
SAR 94.00
/ 1 KG
SHRIMPS - PEELED
Colossal Shrimp per Pound: 8-12, Appetizer Serving Size: 2, Entree Serving Size: 4, Fat Per Serving: 1 gram, Protein per Serving: 18 grams Jumbo Shrimp per Pound: 13-25 Appetizer Serving Size: 4-5 Entree Serving Size: 6-8, Fat Per Serving:2 grams, Protein per Serving: 23 grams Large Shrimp per Pound: 26-35, Appetizer Serving Size: 4-6, Entree Serving Size: 8-10, Fat Per Serving: 2 grams, Protein per Serving: 21 grams Medium Shrimp per Pound: 36-50, Appetizer Serving Size: 6, Entree Serving Size: 9-12, Fat Per Serving: 2 grams, Protein per Serving: 20 grams Mini Shrimp per Pound: 51-71+, Appetizer Serving Size: 6-8, Entree Serving Size: 12-20, Fat Per Serving: 1 gram, , Protein per Serving: 15 grams Country of Origin: India
SAR 75.00
/ 1 KG
SHRIMPS 21-25 - PEELED AND DEVEINED - 10 KG PACKET
Colossal Shrimp per Pound: 8-12, Appetizer Serving Size: 2, Entree Serving Size: 4, Fat Per Serving: 1 gram, Protein per Serving: 18 grams Jumbo Shrimp per Pound: 13-25 Appetizer Serving Size: 4-5 Entree Serving Size: 6-8, Fat Per Serving:2 grams, Protein per Serving: 23 grams Large Shrimp per Pound: 26-35, Appetizer Serving Size: 4-6, Entree Serving Size: 8-10, Fat Per Serving: 2 grams, Protein per Serving: 21 grams Medium Shrimp per Pound: 36-50, Appetizer Serving Size: 6, Entree Serving Size: 9-12, Fat Per Serving: 2 grams, Protein per Serving: 20 grams Mini Shrimp per Pound: 51-71+, Appetizer Serving Size: 6-8, Entree Serving Size: 12-20, Fat Per Serving: 1 gram, , Protein per Serving: 15 grams Brand: NA, Country: India
SAR 62.00
/ 1 KG
FISH FILLET BASS A-Grade 'A'
Brand: NA, Country: Thailand
SAR 13.00
/ 1 KG
BEEF Forequarter - VALUE
The forequarter consists of the Blade, Brisket and Shank. Consider browning the meat in a little oil or butter. Add a little heated liquid, cover, reduce the heat and simmer until the meat is tender. Add vegetables about 40-30 minutes before the end of the cooking time. Country: Brazil
SAR 25.00
/ 1 KG
BEEF Topside - VALUE
Beef topside is the long, inner muscle of the cow's thigh which makes for a lean cut, yet it's more tender than silverside taken from the hindquarters. It tastes delicious when roasted as a whole joint, or diced and slowly stewed so the meat breaks down and becomes melt-in-the-mouth tender. Brand: Friboi, Country: Brazil
SAR 32.00
/ 1 KG
Beef Topside - per carton VALUE
Beef topside is the long, inner muscle of the cow's thigh which makes for a lean cut, yet it's more tender than silverside taken from the hindquarters. It tastes delicious when roasted as a whole joint, or diced and slowly stewed so the meat breaks down and becomes melt-in-the-mouth tender. Price Per Carton. Brand: NA, Country: India
SAR 522.00
/ 1 PACK
Beef Striploin Chain On - VALUE
Serving Suggestion: 200g-400g per person A striploin steak is the perfect middle ground between the tenderloin and ribeye steak. It boasts a melt-in-your-mouth texture experience but is still juicy and has a potently 'beefy' flavour. Striploin steak is incredibly popular in both homes and restaurants as it not only tastes great but is also one of the best sources of protein to consume. Striploin is cut from the short loin of a cow; this is at the back of the animal behind the ribcage. Because the muscles in the back of the cow are not worked much, the meat is extremely tender and enjoyable. Striploin is known for its beefy flavour and marbling which is loved by many different people. Although striploin steak is a premium cut of beef, it is more affordable than other cuts such as filet mignon. A striploin does not take long to cook, but it is important that it sits at room temperature for about 30 minutes before being grilled or fried so that muscle fibres are relaxed and the steak cooks evenly throughout. You should also let your steak rest for 5 to 10 minutes after it has cooked to again allow muscles to relax, and for the juice and flavour to distribute evenly through the steak. If you would like your striploin steak cooked rare, then grill or fry it for about 3 to 4 minutes on each side. Cook your steak for 4 to 5 minutes on each side for medium and 5 to 6 minutes on each side for a well-done striploin steak. Overall, from the start of preparation to the end of cooking, it will take around 45 to 50 minutes to prepare and cook your steak. Although this may seem like a long time, striploin steak is a very easy meal to prepare, as once your steak has been seasoned and left to rest for 30 minutes, it will only take around 10 minutes to cook. Cooking Suggestion Rub some extra virgin olive oil over its surface and season with a generous sprinkling of salt and black pepper. When ready to cook, place the skillet over high heat for a minute or two before adding the steak. Cook for three minutes on each side for rare, four minutes for medium, and five to six minutes for well done. The chain is a muscle that runs along the tenderloin and striploin. Because it isn't a very useful thickness, it's sometimes cut off by butchers or chefs and sautéed as a snack. Country of Origin: Brazil
SAR 46.00
/ 1 KG
Beef Eyeround - Value
Eye Round Roast is an easy-to-make weekend dinner. This roast beef recipe takes very little time to prepare but the finger-licking marinade makes it perfect for entertaining with. What I love about this Eye Round Roast is that it is a more budget-friendly piece of meat. This also means that it needs a little time and attention to make it tender. With my simple marinade, we do that with minimal work. It leaves you with a roast that is not only easy to make but full of delicious flavour. Brand: Friboi, Country: Brazil
SAR 33.00
/ 1 KG
Beef Tenderloin - Brazil - Value
Beef tenderloin is widely regarded as the most tender cut of beef, and it's certainly the most expensive. It's a portion of the ever-popular T-bone or porterhouse steak, and the upscale filet mignon comes from it as well. These tender steaks do well with a quick stove-top sear before getting finished in the oven. You can also cook a whole tenderloin or divide it into smaller roasts. A long, narrow, and lean muscle located within the Loin, this is the most tender cut of beef available. The Tenderloin is the source of Tenderloin Steak or Filet Mignon and is a component of T-Bone and Porterhouse Steaks. Cooking Suggestion: https://www.thepioneerwoman.com/food-cooking/recipes/a9878/roasted-beef-tenderloin-recipe/ Brand: NA, Country: Brazil
SAR 65.00
/ 1 KG
Beef Tenderloin - Value
Beef tenderloin is widely regarded as the most tender cut of beef, and it's certainly the most expensive. It's a portion of the ever-popular T-bone or porterhouse steak, and the upscale filet mignon comes from it as well. These tender steaks do well with a quick stove-top sear before getting finished in the oven. You can also cook a whole tenderloin or divide it into smaller roasts. A long, narrow, and lean muscle located within the Loin, this is the most tender cut of beef available. The Tenderloin is the source of Tenderloin Steak or Filet Mignon and is a component of T-Bone and Porterhouse Steaks. Cooking Suggestion: https://www.thepioneerwoman.com/food-cooking/recipes/a9878/roasted-beef-tenderloin-recipe/ Brand: NA, Country: India
SAR 48.00
/ 1 KG
Beef Silverside
The silverside of beef is a large, lean, boneless cut of meat with a coarse-grained texture. It is mostly used for roasting joints, and braising steaks or dice. Silverside and Topside of beef are both taken from the hind quarter of the animal, between the rump and the leg Per Carton. Brand: Nowaco, Country: India
SAR 500.00
/ 1 PACK
Beef Rump - Value. Price per Pack
Rump is a great everyday steak, cut from the rear. A slow-grown, mature rump steak cooked medium rare can prove to be both tasty and tender. It can also be used in stews and stir-fries when thinly sliced and is great for marinating. When stored in a standard fridge, rump steak can be kept for between 1 - 2 days using a standard plastic tray or bag packaging. If stored in the freezer using standard packaging, it’ll last for 6 - 12 months but will likely lose quite a great deal of its taste by then. However, if you freeze it in a vacuum-sealed bag, the rump steak will keep its fresh, tasty & tender quality for 2 - 3 years! There are a bunch of ways you can cook your rump steak. These span frying, grilling, sous vide, BBQ, boiling and slow cooking. Per Carton. Brand: Nowaco, Country: India
SAR 435.00
/ 1 PACK
BEEF THICKFLANK
It is packed full of flavour and needs to be prepared correctly in order to keep it tender. Flank steaks are best cooked on high heat and given lots of time to rest. It is also fantastic when slow-cooked to perfection. Flank steak is cheap because it is so lean. It's delicious and full of flavour, but it's too tough to be cooked like a standard steak. It's good for stir-fries and marinating for fajitas. A lean, cheap grilling cut would be something like top sirloin, which is just below the eye of a flank steak on the leanness and flavour scale. Remember that the leaner the steak, generally the more flavour it has. It will be tougher though. Cut flank steak across the grain of the meat. Be sure to tenderize it as well, either with meat tenderizing chemical compounds, a hammer or a marinade with an acid, like tomato or lemon juice. Per Carton. Brand: NA, Country: India
SAR 457.00
/ 1 KG
Beef Feet - Value
There is such diversity in the people who enjoy this dish that cow heel recipes are often a bone of contentment – excuse the pun! People cook cow heels differently based on the ingredients available in their region and the recipes passed down from generation to generation. Brand: NA, Country: Spain
SAR 12.00
/ 1 KG
Beef Liver - Value
Cooked just right, with the good basic ingredients, liver has an almost sweet, naturally earthy flavor. It is quite delicious. Beef Liver can have a fairly strong earthy flavor if overcooked. Brand: NA, Country: AUS
SAR 15.00
/ 1 KG
Beef Frankfurter 24 x 340g
The word frankfurter comes from Frankfurt, Germany, but unlike hotdogs, these franks are smoked & made from 100% beef. Price per Packet. Brand: Zamil, Country: Saudi
SAR 145.00
/ 1 PACK
BEEF GROUND 20X400gm
In many countries, food laws define specific categories of ground beef and what they can contain. For example, in the United States, beef fat may be added to hamburgers but not to ground beef if the meat is ground and packaged at a USDA-inspected plant. In the U.S., a maximum of 30% fat by weight is allowed in either hamburger or ground beef. The allowable amount in France is 5 to 20% (15% being used by most food chains). In Germany, regular ground beef may contain up to 15% fat while the special "Tatar" for steak tartare may contain less than 5% fat. Both hamburger and ground beef can have added seasoning, phosphate, extenders, or binders added, but no additional water is permitted. Ground beef is often marketed in a range of different fat contents to match the preferences of customers. Ground beef is generally made from the less tender and less popular cuts of beef. Trimmings from tender cuts may also be used. Price Per Carton. Brand: Americana, Country: KSA
SAR 67.00
/ 1 PACK
Veal Leg B/Less
A boneless veal roast is an elegant alternative to more common homemade roasts. Top round and leg cuts of veal are optimal for roasting, as they're resilient, juicy and flavorful. Veal is usually more expensive than other roasting meats and poultry. Since you're spending extra for something different, don't squander it by trying to cut costs. Step 1 Bring the veal to room temperature before cooking it by taking it out of the refrigerator half an hour to one hour ahead. Larger cuts of veal need more time than smaller ones. Step 2 Rinse off the veal, using cool running water in the sink prior to cooking. Pat the entire piece of meat, gently but thoroughly, until it is dry. Step 3 Preheat the oven to 325 degrees Fahrenheit. Coat the bottom of an oven-safe pan with olive, canola or other vegetable oil and heat it over medium-high heat. Step 4 Sprinkle salt and ground black pepper onto a sturdy plate. Press all sides of the veal onto the seasonings. Add 4 tbsp unsalted butter to the pan. Let it melt. Step 5 Brown the entire veal in the pan over medium-high heat, which should take about 5 minutes total. Use a spoon to frequently scoop the oil and butter over the meat as it browns. Step 6 Add any other seasonings to the veal that you desire. Push an oven-safe meat thermometer into the centre of the roast, without penetrating down close to the pan. Slide the pan into the oven on a centre rack. If you don't have an oven-safe pan, carefully relocate the veal and pan juices into a shallow oven tray before moving the roast into the oven. Brand: Greenlea, Country: NZ
SAR 51.00
/ 1 KG
Veal backstrap
Removed from the Short Loin, Backstrap is tender and intense in flavour. Brand: Greenlea, Country: NZ
SAR 102.00
/ 1 KG
Lamb Leg Bone In
Bones often give the meat more flavour but make carving trickier. This Slow Roast Leg of Lamb is going to take your next Sunday roast to a whole new level! It’s ULTRA EASY and very forgiving. It does take patience, but you’ll be rewarded with tender lamb leg that can be pulled off the bone, served with a wickedly delicious rosemary garlic-infused gravy. Brand: Moralejo, Country: Spain
SAR 68.00
/ 1 KG
Lamb Burger Patties (8x2x150Gm)
Personally, when I eat a lamb burger (or a nice rack), I want the full-on, musky, grassy flavour assault you get from larger, fattier lambs. If you want to be sure no one is —ahem—pulling the wool over your eyes, you can generally (but not always) tell by the size of the racks or legs. NZ/AUS racks will have an eye of meat about as big as a 50¢ piece, Spain will be a little larger, whilst an American rack will be more like the size of, say, half an iPhone. NZ/AUS legs will be small, like the rear leg of a medium-sized dog, Spain will be larger again, while an American lamb leg will be about the size of Arnold Schwarzenegger's shoulder and bicep if you know what I mean. Price per Carton. Brand: Moralejo, Country: Spain
SAR 508.00
/ 1 PACK
Leg of Lamb (Bone in)
Bone-in lamb leg is a large and impressive cut that comes from the back haunches of the animal, and it usually weighs anywhere from 5 to 7 pounds (a larger leg will serve up to 12 people). A boneless leg of lamb will weigh about 2 pounds less. Lamb's leg is usually sold without the shank. Try this cooking recipe: https://www.themediterraneandish.com/mediterranean-style-leg-of-lamb-recipe-with-potatoes/ Brand: Classic, Country: Australia
SAR 44.00
/ 1 KG
LAMB SHOULDER-Oyster cut
The lamb oyster shoulder is a cut that has the blade bone running through it and the shank removed. This delicious cut is underused but great to cook with and creates amazing results. A perfect cut for low and slow cooking, this cut is also extremely forgiving and is hard to overcook. Lamb Oyster Shoulder is a satisfyingly easy cut to cook - the oven will do all the work. It is the forequarter leg with the shank removed and needs slow cooking so it is not served pink inside. The result will be meat for four people that is so tender and juicy, that it will fall off the bone. Brand: Classic, Country: Australia
SAR 44.00
/ 1 KG
Whole Duck (Brazil)
Duck has a strong flavour, closer to red meat than chicken. It is also fattier and, if cooked the right way, it has a delicious taste that's tender, moist, and fatty—the perfect protein combination for meat lovers. Ducks' skin is a lot thicker and fattier than turkey or chicken. Brand: Germania, Country: Brazil
SAR 32.00
/ 1 KG
Duck Leg
Duck legs are a great option you should try. They can easily fit into a healthy diet while offering a rich flavour and tender texture that your family will love. Despite what you may have been led to believe, duck meat is packed with health benefits that make it a great alternative to chicken or turkey legs. Brand: Salima, Country: Russia
SAR 51.00
/ 1 KG