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SB-TRADING (BVBA)_M
Belgium
The word sirloin was derived from the Old French word surge, meaning sur la longe or above the loin. Sirloin roast is the piece of beef between the rump and the ribs. Coming from an area of the animal where the muscles do less work, the sirloin is tender and flavourful and well suited to roasting. If you don’t feel like a roast though, this cut can also be sliced into steaks or stir-fry strips.
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Finland
Beef Cheeks Are The Cheek Muscle Of Cows And They Are A Tougher Cut Of Meat That Needs To Be Cooked Long And Slow To Make It Tender. It Absorbs The Flavours Of Braising Liquid Well And When You Cut Into It, It Is Stringy, Almost Like Pulled Pork. If You’re Looking To Step Away From Your Regular Red-Meat Cuts And Introduce Something A Little New Onto Your At-Home Menu, Beef Cheeks Are The Perfect Variation From The Norm. The Most Ideal Way To Cook Them Is To Slow Cook.
Request for a quoteMIR HAN BAU GMBH.
Germany
BEEF OUTSIDE/INSIDE beef SHIN/SHANK BONE-IN BEEF CHUCK BEEF CLOD beef CHUCK ROLL beef Brisket beef Bone-in brisket Chicken wing root beef Back bone beef chuck bone beef rib eye bone/cube role bone beef Sternum/brisket bone beef shoulder bone beef bone/ nest bone/ knee bone Beef Brisket Fat Beef plate muscle Beef Ligament
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T. TRADE FOODS
United Kingdom
Bully Pizzles are natural beef muscles that are slow ovendried for maximum flavor. They are long-lasting, fully digestible, safe, and a rich source of natural protein. The mechanical action of chewing helps support canine dental health. High Quality Low Calorie Low Chew Risk Cleaner Teeth
UMIXMART
United Arab Emirates
Pork shoulder is a cut consisting of top grade meat. Juicy meat contains minimum amount of connective tissue, and fatty fibers are distributed evenly inside the muscles.
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