Information on the various uses of beef

Beef is one of the side dish in the healthy food 4 perfect 5. Beef is one of complete protein source that also is rich & vit B & minerals that the body needed.
Beef sold in traditional markets is the local meat. Beef imports are generally sold in supermarkets. Beef import softer texture compared with the local.
Each body part has a beef content of the water, fat and elasticity different. This causes the aroma and taste different when cooked. If we know exactly where the cow tubh what to cook, clear dishes we will be more favor.



Beef is one of the side dish in the healthy food 4 perfect 5. Beef is one of complete protein source that also is rich & vit B & minerals that the body needed.
Beef sold in traditional markets is the local meat. Beef imports are generally sold in supermarkets. Beef import softer texture compared with the local.
Each body part has a beef content of the water, fat and elasticity different. This causes the aroma and taste different when cooked. If we know exactly where the cow tubh what to cook, clear dishes we will be more favor.


PART / TYPE: GUNA
Balde (sumpil): rendang, soup
Chuck (front thigh): empal, semur, soup, curry, abon
Cube Roll (lamusir front): steak, sate, empal, Interests
Sirloin (has outside): steak, Sukiyaki, Interests
Tenderloin (has in): steak, sate, empal
Rump: rawon, soup, tumisan, empal, jerky
Topside: steak, empal, meatball, rendang, jerky, curry
Inside / knuckle: soup, rawon, rendang
Silverside: rendang, empal, meatball, jerky, abon
Shank (sengkel): soup, rawon, soto
Flank (samoan): rawon, soup
Meat RIB (rib meat): soup, grilled, meatball
Brisket: rawon, soup, semur, soto
Oxtail (tail): soup
Tounge (tongue): semur steak, tumisan