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Beef & Veal
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New Zealand Beef

FROZEN CHILLED  
     
- OP RIBS PS (PRIME STEER)
- TOPSIDE STEER
- RIBEYE
- SHORT RIBS BONE/IN
- SHORT RIBS PRS BONE/IN (PRIME STEER)
- STRIPLOIN - STRIPLOIN PS (PRIME STEER)
- TENDERLOIN
- OYSTER BLADE PS (PRIME STEER)
- RIBEYE
- STRIPLOIN
- TENDERLOIN
- EYE ROUND

USA Beef

FROZEN CERTIFIED ANGUS BEEF (CAB)
   
- BRISKET
- SHORTRIBS BONE/LESS
- RIBEYE LIP/ON
- STRIPLOIN 1X1
- RIBEYE LIP/ON
- STRIPLOIN
- TENDERLOIN SIDE MUSCLE/ON

PRIME GRADE

- RIBEYE LIP/OFF PRIME

Australia Beef

WAGYU (CHILLED) FROZEN
   
- RIBEYE MBS 6/7
- RIBEYE MBS 8
- STRIPLOIN MBS 6/7
- STRIPLOIN MBS 8
- TENDERLOIN MBS 6/7
- TENDERLOIN MBS 8
- BRISKET MBS 4
- CHUCK RIBS MEAT MBS 9


CHILLLED

- RIBEYE (STEER)
- RIBEYE YG GF
- RIBEYE GF LIP/OFF 120 DAYS
- STRIPLOIN (STEER)
- STRIPLOIN YG GF
- STRIPLOIN GF 120 DAYS
- TENDERLOIN (STEER)
- TENDERLOIN YG GF
- TENDERLOIN SIDE MUSCLE OFF GF (120 DAYS)
- EYE ROUND
- BONE
- TOPSIDE
- RUMP
- KNUCKLE
- SHIN
- STRIPLOIN
- TENDERLOIN
- OP RIBS BONE/IN GF ANGUS
- SHORTRIBS GF BONE/IN
- HOCK TENDON

New Zealand Veal

FROZEN    
     
- BOBBY LEG BONE/LESS    

Australia Veal

FROZEN    
     
- TOPSIDE MILK FED
- HINDSHANK MILK FED
- STRIPLOIN MILK FED
- TENDERLOIN MILK FED
- BONE
- RACK FRENCH TRIM
   

Butchery Cut

CHILLED BUTCHERY-MINCED/CUTTING/SLICED
   
- STRIPLOIN CUT
- RIBEYE CUT
- TENDERLOIN CUT
- T-BONE STEAK
- MINCED BEEF 2KG
- MINCED TOPSIDE 2.5KG
- BONE (CUT)
- TAIL (CUT)
- CUBES
- KNUCKLE SLICED 2KG
- SHORTRIBS BONE/IN CUT NZ
- SHORTRIBS BONE/IN CUT PS NZ
- SHORTRIBS GF BONE/IN CUT AUS
- SHORTRIBS BONE/LESS SLICED USA 1KG
- STRIPLOIN CUT NZ - STRIPLOIN SLICED NZ 2.5KG
- STRIPLOIN SLICED SA 3KG
- RIBEYE CUT NZ
- RIBEYE SLICED NZ 2.5KG
- RIBEYE SLICED SA 3KG
- CHUCK TENDER SLICED 2KG
- CHUCK TENDER CUT
- SLICED BEEF (HOR FUN)

Offals

- LIVER
- LIVER
- OMASSUM
- TAIL
- TONGUE
- TRIPE PCS
- TRIPE WHOLE COOKED
- INTESTINE (CHITTERLINGS)

 

Preparation Tips

   
Chuck One of the most common sources for hamburgers.
Rib Short ribs, rib eye steak.
Short loin From which porterhouse steaks are cut.
Sirloin Less tender than short loin, but more flavorful.
Tenderloin The most tender, from which filet mignon is served.
Round Lean cut, moderately tough. Lack of fat and marbling does not allow round steak to tenderize quickly
Brisket Often associated with barbecue beef brisket.
Shank Used primarily for stews and soups; it is not usually served any other way due to it being the toughest of the cuts.
Plate Produces types of steak such as the skirt steak [fajitas] and hanger steak. It is typically a cheap, tough, and fatty meat.
Flank Long and flat, the flank steak's best known application is London broil. One of the most affordable steaks on the market, it is substantially tougher than the loin and rib steaks, therefore many flank recipes use marinades or moist cooking methods such as braising
 
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