Know Your Meat
As a customer, it is very important for you to understand what you are consuming and how much nutritional value it contains. Here we take you through the different consumable parts of Mutton, Chicken, and Buff along with their nutritional value.
Know Your Meat
As a customer, it is very important for you to understand what you are consuming and how much nutritional value it contains. Here we take you through the different consumable parts of Mutton, Chicken, and Buff along with their nutritional value.
Click or hover on a certain part to know more about the cuts of your favourite meat.
Mutton
Farmed mutton is easy to cook and is tender, juicy and mild in flavor. Depending on the cut, similar to quality mutton, it can be prepared by grilling, rotisserie, broiling, roasting, sautéing, pan-frying, braising and stewing. These are the main mutton cuts, which will help you to know your meat better
Neck
- Main cuts: Neck chops, Neck rosette, Neck fillet roast
- Details: Neck chops are prepared from a bone-in mutton neck and rosettes are cut with the central bone left in. The neck fillet roast is boneless and sits between the neck and the square cut shoulder.
- Best cooking methods: Slow cooking methods as braising, stewing and roasting
Shoulder
- Main cuts: Bone-in shoulder, Easy carve shoulder, Forequarter rack, Forequarter chop
- Details : Shoulder chops (also called blade and arm chops) require a shorter amount of cooking time than other cuts, making them an economical and flavorful choice for quick and easy meals.
- Best cooking methods: Slow cooking methods as braising, stewing and roasting
Rib
- Main cuts: Rack, Cultets
- Details : Lamb rib chops are cut from the "rack of animal", the top part of the back attached to the ribs, and have incredibly tender meat. Often the chops are French trimmed, where the meat nearest the ends of the rib bones is scraped away, making for a more elegant presentation.
- Best cooking methods: High heat and quick methods such as grilling, barbecuing and pan-frying
Loin
- Main cuts: Loin chops, Eye of loin, Tenderloin
- Details : Loin chop. Also known as the lamb 'T-bone', this chop is portioned from the short loin that sits towards the back of the lamb, between the leg and the rack. With their tenderness, loin chops are ideal for barbecuing and best suited to high heat cooking methods.
- Best cooking methods: High heat and quick methods such as grilling, barbecuing and pan-frying
Leg
- Main cuts: Leg bone-in, Easy carve leg, Leg (boned), Mini roast, Leg steak
- Details : Lamb chops come in many shapes and sizes, depending on the part of the animal they come from. Large and meaty, sirloin chops are cut from the leg and can be identified by the crosscut section of round leg bone within the meat.
- Best cooking methods: Searing and roasting and for Leg steaks, grilling, barbecuing and pan-frying
Hindshank
- Main cuts: Shank, Drumstick
- Details : Lamb hind shanks area bone-in cut from the lower hind leg ideal for braising or slow-roasting preparations.Hindshanks become unctuous and fall-off-the-bone tender when slow-cooked.
- Best cooking methods: Slow cooking methods as braising, stewing and roasting
Flank
- Main cuts: Goat ribs
- Details : a tough cut of meat taken from the abdomen or lower chest.
- Best cooking methods: Grilling and roasting
Breast
- Main cuts: Goat ribs
- Details : Breast of lamb is cut from the belly of the lamb; it is a great cut for those with little experience cooking lamb but wish to yield maximum taste. Although lamb breast has a higher fat content than some other lamb cuts when slow-cooked much of the fat is released during cooking, collected and discarded.
- Best cooking methods: Grilling and roasting
Foreshank
- Main cuts: Shank, Drumstick
- Details : Lamb foreshanks are a bone-in cut from the lower front leg ideal for braising or slow-roasting preparations. Slow cooking yields fall-off-the-bone tenderness and succulent meat.
- Best cooking methods: Slow cooking methods as braising, stewing and roasting
Click or hover on a certain part to know more about the cuts of your favourite meat.
Buff
Buff is Buffalo Meat that can be legally consumed in India. Buff is lighter and slightly sweeter and rich in iron. Buffalo meat is naturally tender and extremely flavourful. Buffalo is naturally low in sodium, cholesterol, and saturated fat. It is high in Vitamin B6, B12, selenium, phosphorus, zinc, copper, potassium, riboflavin, and niacin. Check out the various cuts and methods of preparation.
Neck
● Main cuts : Neck
● Details : The buffalo meat from the neck is super suitable for braising or roasting.
However, it is also a good choice for barbecue skewers or steaks.
● Best cooking Method :
Shoulder
● Main cuts: Shoulder
● Details: The buffalo shoulder offers a very lean meat that can be used wonderfully for goulash or minute steaks. However, braised in one piece, buffalo shoulder also makes extremely tasty roasts.
● Best cooking method:
High rib
● Main cuts: High Rib
● Details: Rib eye, côte de boeuf and tomahawk steaks with the famous fat eye are cut from the high rib or high back. Ideal for short roasting or for the grill. Thick steaks can be broiled and then brought up to core temperature in the oven.
● Best cooking method:
Cross rib
● Main cuts: Ribs, Tomahawk steak
● Details: Rib eye, côte de boeuf and tomahawk steaks with the famous fat eye are cut from the high rib or high back..
● Best cooking method: . Ideal for short roasting or for the grill. Thick steaks can be broiled and then brought up to core temperature in the oven. Also known as chuck short rib particularly aromatic and tender, it is wonderful for braising or smocking.
Brisket
● Main cuts - better known as brisket - is part of the "Holy Trinity" of American BBQ
● Best cooking Method: Classically cooked over many hours at low temperature on the smoker.
Plate
● Details : Brisket Rib Plate is prepared from a 13 rib Brisket. Plate Ribs are the intercostal muscles and
rib bones prepared from a bone in Brisket. Portions of the deckle may be retained as attachments to the bones.
A deep, rich, natural flavor.
● Best cooking Method : When slicing, cut across the grain. Can be grilled, but best to marinate first.
Belly
Belly or lempen - better known as flank steak - is lean and flavorful with comparatively longer fibers. In Germany and Switzerland, the flank steak is less well known, but in the USA it is one of the absolute BBQ classics.
Rump
Details: The rump is a particularly tender and lean cut of buffalo and, along with filet, rib eye and roast beef, is counted among the noble cuts. In one piece, it is excellent for braising or roasting.
Best cooking Methd: Thinly sliced, buffalo rump can also be enjoyed as a rump steak or barbecue skewer.
Leg
The leg or the shank is subdivided into topside, lower shell (also round mock or semeroll) and nut (also ball).
Details: The cuts from the leg are great for stews, roasting, braising or goulash. The topside is also used for cutlets.
Flank
● Details : Flank is prepared from a Hindquarter Lean and very flavourful;
primarily used for fajitas and should be sliced thin against the grain.
● Best cooking Method : Best marinated before roasting or grilling
Sirloin
● Details : Sirloin is one of the two major subprimals of the buffalo loin primal cut,
which runs from the 13th rib to the end of the hip bone. This versatile, juicy, and delicious roast is lean and full of flavour.
Tenderloin
● Details : Tenderloin is prepared from the Hindquarter and is removed
in one piece from the ventral surface of the lumbar vertebrae and the lateral surface of the ilium.
The side strap muscle remains attached. Lean, elegant, and dazzling.
Best Cooking Methods: Best marinated before roasting or grilling.
FAQ
The livestock undergoes proper veterinary health check-ups, is rested, and then humanely slaughtered, dressed under hygienic conditions, and chilled at recommended temp. This protocol ensures that the meat is fresh, cut to order, stored at the best temperature and delivered in temperature-controlled trucks, till it reaches the end-consumer.
No, we assure you that our meat is 100% antibiotic residue free and we follow all government regulations to ensure food safety and public health. All livestock purchased are grass-fed without growth promotors, pesticides or veterinary residues.
Yes, all our meat products are 100% Halal.
All our products have an expiry/best-before date mentioned before which the product can be consumed safely provided it is kept at recommended temperature.
We take stringent care at every step to make sure that there are no quality concerns whatsoever. However, if you still feel that you have an issue with quality from our end, you can reach us at [email protected] or call at 180022 8870
When muscles are heavily worked, they hold more oxygen, which gives the meat a red color. Chickens are flightless birds, so their breasts are not red, but their legs, which they use, are “dark meat.”
Meat is rich in animal proteins which get absorbed very fast by the body. If taken in the right amounts, can have positive effects on our health and nourishment. Apart from protein, it is considered an important food source of essential nutrients, iron, etc for optimal growth and development. Indeed a proper consumption of meat, especially lean cuts, can be beneficial at different stages of life.
If the temperature of the Deep freezer is well maintained at -18°C, then meat can be safety kept up to 12 months to 24 months. The product is still safe to eat after a year.
Raw meat can be kept for a maximum of up to 4 days in a refrigeration (4°C) cabinet. However, there would be drips, so proper precautions to be taken so that the drips do not fall on other RTE food kept in your fridge.
You can get in touch with us on our customer care number 180022 8870 or email us at [email protected]. We are available between 9am to 7pm for calls.