A staple in Filipino cuisine. Sourced from the front part of the cow, this cut includes the rib, brisket, and shoulder regions. Known for its flavor and tender meat, it is a prime choice for a variety of traditional dishes. It offers a balance of meat and fat, ideal for both slow-cooked and grilled.

Sourced from the belly of the cow, this cut is celebrated for its flavorful and tender meat. With a perfect blend of lean meat and fat, it is essential in creating some of the most iconic and mouthwatering dishes.

Sourced from the lower leg of the cow, these cuts are known for their rich connective tissue and marrow, which impart deep flavors and a tender texture when cooked. Beef shank and shin are most often used in slow-cooked dishes, where they are allowed to simmer and meld into sumptuous, comforting meals.

A prized ingredient in many traditional Filipino dishes. It is often used to add a layer of richness and complexity to broths and stews or enjoyed on its own, roasted to perfection. Our beef bone marrow is sourced with the utmost care, ensuring that each piece brings a touch of indulgence and authentic Filipino flavor to your culinary creations.

Beef tripe, a distinctive yet beloved ingredient in Filipino cuisine, offers a unique texture and flavor to a variety of traditional dishes. This versatile cut, taken from the stomach lining of a cow, is meticulously cleaned and prepared to enhance its distinctive taste. It is often slow-cooked to perfection, transforming its initially tough texture into a tender delight. It’s a key component in many rich and hearty Filipino soups and stews, cherished for its ability to absorb the bold flavors of spices and seasonings.

A less conventional but highly treasured part of Filipino culinary heritage. Beef headmeat, encompassing various cuts from the cow’s head, is known for its rich, robust flavor and tender texture when cooked properly. This cut is a cornerstone in several traditional recipes, especially in dishes that require long, slow cooking to extract the full depth of flavors and achieve the desired tenderness.

Beef fat holds the ability to enrich flavors and add succulence to various dishes. Rendered or used in its raw form, beef fat imparts a depth of taste and a rich texture that is essential in many traditional recipes. It’s a testament to the Filipino cuisine’s resourcefulness and emphasis on using all parts of the animal, ensuring that each component contributes to the culinary experience.

These are the bits and pieces left over from cutting steaks and roasts, encompassing both meat and fat. In the Philippines, where every part of the animal is valued, beef trimmings are ingeniously used to add depth and heartiness to a variety of traditional dishes. They are particularly valued for their ability to infuse rich, meaty flavors into soups, stews, and even rice dishes.