Meat
Veal
Veal is the meat of young cattle (calf). Though veal can be produced from a calf of either sex and any breed, most veal comes from male calves of dairy cattle breeds. Compared to beef, veal has a delicate taste and tender texture.[1]
In our assortment we have veal tenderloin, Veal sweetbreads, veal eye round veal rib chop, veal ossobucco , veal glaze, veal neck bone and veal striploin.
Tenderloin
A beef tenderloin, known as an eye fillet in New Zealand and Australia, is cut from the loin of beef. As with all quadrupeds, the tenderloin refers to the psoas major muscle anterior to the transverse processes of the lumbar vertebrae, near the kidneys. This muscle does very little work, so it is the most tender part of the beef. The tenderloin can either be cut for roasts or for steaks. Tenderloins from steers and heifers are most common at retail, but cow tenders are common in foodservice applications, such as less expensive steakhouses.
When left whole, the tenderloin is known as a fillet. A common misconception is that this fillet is also called a Chateaubriand steak, when in fact, the Chateaubriand is a recipe for a particular tenderloin steak which originates from France. When sliced, it forms various steaks. Those toward the loin end of the piece, when cut into slices one to two inches thick, are known as filets. Sometimes, the cuts are called filet mignon, while at other times filet mignon refers to a dish made with a beef tenderloin filet, not the cut itself. Other portions of the tenderloin, when cut into steaks, are typically called tenderloin steaks, not filets.
Whole tenderloins are often sold as PSMOs (pismos), which is short for peeled, silver skin, and side muscle left on. The PSMO is vacuum sealed in plastic, and can be safely refrigerated longer than many other cuts of meat. PSMOs also offer considerable savings over smaller cuts as they require little handling by the butcher, but obviously require more preparation on the part of the chef. Since it is the least stringy part of the animal, most beef dishes requiring high quality meat, such as steak tartare, are ideally made from the tenderloin part.
We have all grades in our assortment, from select to black angus.
Striploin
The strip steak is a type of cut of beef steaks. In the United States and Canada it is also known as striploin, shell steak, Delmonico, Kansas City strip or New York strip steak. Cut from the strip loin part of the sirloin, the strip steak consists of a muscle that does little work, and so it is particularly tender, though not as tender as the nearby ribeye or tenderloin (fat content of the strip is somewhere between these two cuts). Unlike the nearby tenderloin, the strip loin is a sizable muscle, allowing it to be cut into the larger portions.
When still attached to the bone, and with a piece of the tenderloin also included, the strip steak becomes a T-bone steak or a Porterhouse steak, the difference being in that the Porterhouse has a larger portion of tenderloin included.
We have all different kind of grades, from select to black angus.
Veal is the meat of young cattle (calf). Though veal can be produced from a calf of either sex and any breed, most veal comes from male calves of dairy cattle breeds. Compared to beef, veal has a delicate taste and tender texture.[1]
In our assortment we have veal tenderloin, Veal sweetbreads, veal eye round veal rib chop, veal ossobucco , veal glaze, veal neck bone and veal striploin.
Tenderloin
A beef tenderloin, known as an eye fillet in New Zealand and Australia, is cut from the loin of beef. As with all quadrupeds, the tenderloin refers to the psoas major muscle anterior to the transverse processes of the lumbar vertebrae, near the kidneys. This muscle does very little work, so it is the most tender part of the beef. The tenderloin can either be cut for roasts or for steaks. Tenderloins from steers and heifers are most common at retail, but cow tenders are common in foodservice applications, such as less expensive steakhouses.
When left whole, the tenderloin is known as a fillet. A common misconception is that this fillet is also called a Chateaubriand steak, when in fact, the Chateaubriand is a recipe for a particular tenderloin steak which originates from France. When sliced, it forms various steaks. Those toward the loin end of the piece, when cut into slices one to two inches thick, are known as filets. Sometimes, the cuts are called filet mignon, while at other times filet mignon refers to a dish made with a beef tenderloin filet, not the cut itself. Other portions of the tenderloin, when cut into steaks, are typically called tenderloin steaks, not filets.
Whole tenderloins are often sold as PSMOs (pismos), which is short for peeled, silver skin, and side muscle left on. The PSMO is vacuum sealed in plastic, and can be safely refrigerated longer than many other cuts of meat. PSMOs also offer considerable savings over smaller cuts as they require little handling by the butcher, but obviously require more preparation on the part of the chef. Since it is the least stringy part of the animal, most beef dishes requiring high quality meat, such as steak tartare, are ideally made from the tenderloin part.
We have all grades in our assortment, from select to black angus.
Striploin
The strip steak is a type of cut of beef steaks. In the United States and Canada it is also known as striploin, shell steak, Delmonico, Kansas City strip or New York strip steak. Cut from the strip loin part of the sirloin, the strip steak consists of a muscle that does little work, and so it is particularly tender, though not as tender as the nearby ribeye or tenderloin (fat content of the strip is somewhere between these two cuts). Unlike the nearby tenderloin, the strip loin is a sizable muscle, allowing it to be cut into the larger portions.
When still attached to the bone, and with a piece of the tenderloin also included, the strip steak becomes a T-bone steak or a Porterhouse steak, the difference being in that the Porterhouse has a larger portion of tenderloin included.
We have all different kind of grades, from select to black angus.