Results for
RELLMAN FOODS
Belgium
Marucha Schaufelstuck Trowel Paleron Cappello di Prete
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Belgium
Center de Paleta Dickes Bugstuck Espaldilla Epaule Sotto Spalla
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Belgium
Buttock Oberschale Cap Coeur de Tende de Tranche Fesa
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Belgium
Little Seemerolle Redondo Rond from Gite Magatello
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Belgium
Rump Tail Burger Meister Stuck Rump of Hip Aiguillettebaronne Spinacino
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Belgium
Bife de Vacío Bavette Vacío Flank steak Flank steak Bavetta
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Belgium
Vacuum Crescent Grosse Bavette Vacuum Crescent Bavette D'Aloyau Bavetta Grande
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Belgium
Fine entrapment Saumfleisch Fine entrapment Hampe Diaframma
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Belgium
Tapa de cuadril Tafelspitz Picanha Aiguillette De Rumpstek Picanha
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Belgium
Steak Ancho Entrecote Lomo Alto Noix D'Entrecote Entrecote
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Belgium
Heart of Hip Herz der Hufte Heart of Hip Heart of Rumpstek Cuore di Scamone
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Belgium
Bife Angosto Roast Beef Lomo Bajo Faux Fillet Versus Tenderloin
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Belgium
The standing rib roast is the scotch fillet with the rib bones attached. Because it’s taken from muscles not heavily exerted, the meat is very tender and succulent. The retention of the rib bones imparts extra flavor during cooking.
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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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Belgium
Shin bone-in is prepared from the bottom portion of either the front or rear leg. As this cut comes from a muscle used constantly for movement, it contains a high amount of connective tissue. This tissue breaks down when prepared using slow moist cooking methods such as casseroling and braising imparting a rich, full-bodied flavor and a delicious gelatinous texture.
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Belgium
Scotch fillet steak is prepared from a boneless beef rib set. The scotch fillet is found on the back of the animal and runs from the striploin (sirloin) to the chuck. Being a ‘support’ muscle not subjected to the heavy work of moving the animal around, scotch fillet steaks are tender, tasty, and moist and perform best with fast hot cooking methods such as pan-frying and barbecuing or stir-frying when thinly sliced.
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Belgium
The scotch fillet or cube roll sits between the chuck and the striploin (sirloin) muscles over the back of the animal and is a very tender, moist, and flavourful cut of beef perfect for a special roasting occasion. Given its tender nature, it can also be sliced into steaks to barbecue and pan-fry or strips to stir-fry.
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Belgium
Rump cap is a cut of beef that is in some countries considered to be the best cut of beef due to its marked flavor. It is famous and well-liked in South American countries, especially Brazil where it is known as “Picanha”. Rump cap can be roasted whole in a hot oven, barbecued whole or cut (across the grain) into steaks, or sliced into thin strips for a tender and delicious beef stir-fry.
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Belgium
Rosbif is a cut of beef that is in some countries considered to be the best cut of beef due to its marked flavor. Rosbif can be roasted whole in a hot oven, barbecued whole, or cut (across the grain) into steaks or sliced into thin strips for a tender and delicious beef stir-fry.
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Belgium
Being a well-exercised muscle, the pointed end has a high degree of connective tissue and is best suited to slow wet cooking methods such as braising and casseroling. This beef cut is perfect for shredding as it literally pulls apart when cooked.
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Belgium
The oyster blade sits on the shoulder blade and when separated from the shoulder can be cut into steaks for pan-frying or barbecuing. It has a thin line of gristle that runs through the center of the steak which should be scored to prevent curling when cooking. It is also a perfect cut for stir-frying with its full flavor and tenderness.
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Belgium
The Navel End is more square-shaped than the point end brisket and slices up more neatly. Same as the point end brisket, this cut needs to be cooked low and slow.
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Belgium
Typically the tenderest cuts of beef with the least amount of connective tissue are those cuts that sit along the spine of the animal as they do the least amount of work. The fillet or tenderloin (as the name suggests) is one such cut. With little or no fat or connective tissue the fillet is best suited for portioning into steaks for pan-frying and barbecuing or strips for stir-frying.
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