Beef

Originating from a selection of the best Japanese bloodlines including Tajima & Shimane, cattle entering the Southern Highlands Branded Fullblood...More

Originating from a selection of the best Japanese bloodlines including Tajima & Shimane, cattle entering the Southern Highlands Branded Fullblood...More

Only Carrara 640 Wagyu is created to honour the magical marble. Displaying an intricate, feathery pattern and distinguished as the...More

The navel is a large, boneless cut similar to beef brisket chefs use to create brisket-style beef belly and their...More

Beef shin comes from the foreshank of the animal and, due to the the vast amount of work the muscle...More

Topside is the leanest part of a cow, which contains almost no fat. It's especially suitable for young children, as...More

Dried Australian Beef is processed by chefs of H3Q Miki Restaurant from premium beef striploin imported from Australia and Khai...More

Price: Please contact Net weight: Depends on customer's order Minimum weight per tray: 100 gram Maximum weight per tray: 1 kilogram Beef part: Navel end (also called...More

Price: VND 590.000 per kilogram Average weight: 400 to 500 gram per tray Average quantity: 2 steak slices per tray Beef part: Ribeye (steak...More

Price: VND 258.000 per kilogram Net weight: 350 to 450 gram per tray Beef part: Navel brisket Status: Sliced Frozen / Chilled: Frozen Origin: Australia Exporter: ATMS Importer &...More

Price: VND 129.000 per tray Net weight: 500 gram per tray Beef part: Navel brisket Status: Sliced and rolled Frozen / Chilled: Frozen Origin: Australia Exporter: ATMS Importer & Distributor:...More

A beef tenderloin, known as an eye fillet in Australasia, is cut from the loin of beef. As with all...More