Let’s Get to Know The Different Cuts of Beef By One of the Beef Suppliers in Malaysia

Different Cuts of Beef By One of the Beef Suppliers in Malaysia

Beef is one of humankind’s favorite dishes since the pre-historic times. Today, it is still one of the most consumed types of meat. Some of us are buying frozen beef without knowing the exact cut of it. Now, let’s get know the most popular cuts that beef supplier Malaysia or a halal meat supplier Malaysia should recommend to you now!

While most of us know the rough difference between the most popular cuts of steak, when it comes to the more unusual cuts in the frozen steak state, it can get a bit confusing.

Of course, there are also lots of different ways to cook beef, and that’s even before you’ve paired it with other ingredients to create a dish. But knowing whether something should be pan-seared or slow-cooked makes all the difference to the flavour and texture of the meat.

Here are some of the most popular cuts that beef supplier Malaysia or a halal meat supplier Malaysia should have in their offer today – either in-store or delivered to your doorstep!



What are the different cuts of beef?


1) Brisket

Beef brisket comes from the chest area between the shoulders of the cow, which means it’s a working part of the animal and moves around quite a bit during its lifetime. It also has a large amount of fat which is marbled throughout and adds tons of flavour to the meat, all though the high amount of fat and connective tissue means it needs to be slow-cooked to render it all down.

Traditionally, brisket is slow-roasted in the oven until the meat is falling apart and meltingly tender. You can brisket from us, the halal meat supplier Malaysia.


2) Chuck steak

Quite often sold as braising steak, chuck comes from around the shoulders and is often sold pre-diced by beef supplier Malaysia to be used in certain dishes. The shoulders are one of the hardest working parts of the animal, so chuck can be quite tough if not cooked correctly. However, this also makes it one of the most economical, widely available cuts that been sold by beef supplier Malaysia out there.

Because it has a good fat and tissue content which needs to be broken down, chuck steak is usually used in stews, casseroles or pies, which are cooked for over an hour. The sauce takes on the flavours of the beef during cooking, while ensuring the meat doesn’t dry out during the cooking process.


3) Fillet

Still regarded as the king of all steaks, fillet is a prime cut that tends to be associated with grand celebratory dishes, due in part to its high price. It comes from the lower middle of the cow’s back and does the least work of all the beef cuts, making it incredibly tender. It also contains very little fat, which means there’s no need to cook fillet for a long time to break down any collagen.

A fillet steak should be cooked over incredibly high heat as quickly as possible, to prevent the meat from drying out. Again, you can find fillet from our halal meat supplier Malaysia online store.


4) Rib-eye steak

Rib-eye is one of the most popular steaks around thanks to its incredibly rich, beefy flavour. It is cut from just above the ribs, an area which does little work and makes the rib-eye exceptionally tender. There are also ribbons of fat found throughout the meat, adding plenty of flavour, and an ‘eye’ of fat in the centre, which needs to be rendered down during cooking.

While every person has their own preferences on how rare or well-done they like their steak, with rib-eye it’s generally suggested to cook it until medium at the least, as this gives the fat time to render down and baste the meat.


5) Rump

Another classic steak cut, rump is at the opposite end of the spectrum to fillet. What it lacks for in tenderness, however, it more than makes up for in flavour. Cut from the backside of the cow, it’s a muscle that’s used quite a bit during the animal’s life, which means it’s tougher than other ‘prime’ steaks.

However, it is still tender enough to be fried quickly and served rare (if desired). Rump steaks are also a good choice when making kebabs or skewers, as it takes on marinades very well and can hold its own against stronger flavours. You can find rump from halal meat supplier Malaysia like us here at Supreme Frozen.


6) Sirloin steak

Sitting somewhere between rump and fillet in terms of taste and texture, sirloin steak has the perfect balance of fat and tenderness. It comes from between the fillet and the rib, and is also sometimes sold as a rolled and boned joint, ready for roasting whole. Sirloin steaks should be cooked similarly to rib-eye, allowing the fat to melt into the meat and to prevent chewy gristle.


Get your quality beef from trusted beef supplier Malaysia like Supreme Frozen

Good-quality beef is an excellent way to celebrate special occasions, or just a treat for yourself over the weekend!

As one of the pioneering beef suppliers in Malaysia (halal meat supplier in Malaysia), Supreme Frozen has a fantastic variety of food products available to you including seafood, poultry and vegetables as well.

Visit our halal meat supplier Malaysia online store today and make the excellent selection for yourself!

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