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The Tenderloin Is The Most Tender Of Beef Cuts. It Also Has Little Fat Marbling Which Makes It A Favorite Of Those That Love Steak But Yet Watch Their Consumption Of Fat. Surprising To Most, A Tenderloin Steak Has Less Fat Than The Equivalent Weight Of A Chicken Thigh. If You’re Watching Your Weight But Have A Craving For A Tender Steak, The Filet Is The Perfect Choice. Tenderloin Steaks Are Best Cooked Hot And Fast And Benefit From Their Time On The Grill. Hot And Fast Means Exactly That. This Is The Sort Of Steak That Should Be Charred On The Surface, And Its Temperature Should Be No More Than Medium In The Middle. Add A Little Additional Flavor From Our Wide Selection Of Meat Rubs. Our Free Range Beef Has An A+ Quality Guarantee That Surpasses Expectations In Terms Of Flavor, Quality, Purity And Tenderness. Our Beef Is Free From Hormones, Chemicals And Is Halal Certified.

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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.

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.

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.

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.

The flank steak is extremely versatile. Perfect for thin slicing for a stir-fry, flank steak also performs extremely well under slow-cooking conditions. After slow-cooking, this beef cut can be shredded with a fork and added to burritos or salads.

The butt fillet comes from the larger end of the tenderloin and is a tender cut of beef due to the little amount of work it undertakes. Butt fillet can be roasted whole or prepared further into steaks. Because it’s so lean and tender, it is best suited to fast, hot cooking methods to ensure it retains moisture, flavor, and tenderness.

High-Quality Beef, Lamb, Poultry | Wholesale Quantities At JJW Foods Ltd, we are committed to providing the highest quality Halal-certified fresh meat products to meet the needs of our customers throughout Europe. Our extensive selection includes a wide range of beef, lamb, and poultry cuts, all sourced from reputable farms and processed under strict Halal guidelines. Why Choose Us? Halal Certification: Our products are certified by trusted Halal authorities, ensuring that they adhere to Islamic dietary laws. Premium Quality: We prioritize the quality of our meat, sourcing only the finest cuts from animals raised in humane conditions. Freshness Guaranteed: Our meat is delivered fresh to your doorstep, ensuring optimal flavor and texture. Wide Variety: We offer a diverse range of products, including beef, lamb, and poultry cuts in various sizes and packaging options. Wholesale Quantities: We cater to businesses of all sizes, providing competitive pricing for bulk orders.