Beef ROUND FLAT USDA choice Swift / IBP frozen PORTIONED CUTS +/- 1.2kg (price/kg)

Beef ROUND Apartment USDA pick Swift / IBP frozen PORTIONED CUTS +/- 1.2kg (toll/kg)

Available Options

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Rp 185.000,-

Almost THIS ITEM

  • Our bootleg youtube videos for this item https://youtu.exist/EIA0rxtyMpg ​​
  • THIS ISBeefiness SECONDARY Cut FOR STEW, demand some hours of cooking to get information technology tender i.east for casserole, boring cooker, curry, soup, rendang, gulai, opor, soto, rawon, dendeng, empal etc. ​
  • NOT SUITABLE FOR STEAK OR ROAST.... however some people claimed they can cook information technology for steak or roast with some kind of tricks or magic recipe that you can bank check online di Youtube (beef suitable for steak or roast are the LOIN / PRIME CUTS; ribeye, sirloin, tenderloin or rump)
  • PACKAGING;
    • WHOLE CUTS : original CRYOVAC vacuumed plastic bag
    • PORTIONED CUTS weight 1kg+ : cling-wrapped and re-vacuumed plastic pack
    • RENDANG CUTS DADU / CUBED / DICED CUTS : vacuumed plastic pack
    • STEAK CUTS :
      • iii/iv & one inch : individually vacuumed plastic pack
      • 3/8 & 1/2 inch : individually cling-wrapped then vacuumed plastic pack all together 2-iii slices/pack
    • SLICED : vacuumed platic pack separates with plastic layers per 250-330g

Virtually US BEEF (Yenny Firdaus says)

  • Status: All FROZEN because they're shipped by gunkhole to Republic of indonesia from the other side of the planet.
  • SIZE: BIGGER 20-40% compared to beefiness from other countries i.e whole cut of Usa sirloin is 8kg while the Australian around 5kg.
  • US beef is VERY Adept FOR Money, why?
  • QUALITY equals to wagyu beef marbling 3-v because they have MARBLING / INTRAMUSCULAR FAT is fat that is located between and within muscle fibers the fat that makes the meat tender for grilling.
  • Colour kinda pinkish compared to other beef breeds, very juicy and tender if you grill information technology up to medium well.
  • Nigh US beef cuts incorporate fat as you tin see from the pictures or our bootleg youtube videos, including the tenderloin. So, when you lot decide to buy The states beef, please exercise not complain yah!
  • The USDA (United states of america Department of Agronomics) system has three categories for quality beef; Prime number, CHOICE & SELECT. Nosotros sell them all but focusing on the Choice equally they're more than reliable; non crazy expensive merely quality like to wagyu beef marbling four-five. Nosotros besides sell the Prime just importers practise non bring them in much. And we sell the SELECT too because they're super proficient price, almost similar quality to the Pick only smaller in size and less marbling.
  • Yous should also read almost United states beefiness from the real / proficient writer below, so you'll know more.

​ WHAT'Southward THE DIFFERENCE BETWEEN AUSTRALIAN AND US BEEF? source https://steakschool.com/learn/australian-vs-us-beef/

Any Australian who has spent time in the The states will know there are some important differences between our two nations.
In the US, light switches flick the wrong way; sales revenue enhancement is added at the register; soft drinks are bigger; there's still a i-cent coin for some reason; and thongs definitely don't get on your feet. But there's one deviation that isn't obvious at offset glance – our beefiness. For starters, we haven't been able to concur on a mutual terminology for our cuts. What we would call the topside and silverside cuts, for case, are collectively known in the US equally 'circular' cuts, and what we would call a porterhouse or sirloin steak would be referred to in the US as a strip or New York steak. Just where nosotros really differ is in how we feed our cattle.
What are cattle fed?

There are many factors that can contribute to the tenderness and flavour of beef, but perhaps the most important chemical element is the type of feed the cattle are raised on. While all cattle are grass-fed at start, at that place comes a point when they either remain grass-fed or are switched to a grain diet. In Australia, the vast majority of cattle are grass-fed, but in the United states of america, they tend to exist grain-fed. Grain-fed cattle in the US are by and large fed on corn and soy. This feeding government leads to beefiness that has a consistently buttery flavour and mouthfeel. Of course, they have grass-fed beefiness in the US, too, simply it tends to be a by-product of the dairy and beef production system, and is of variable quality, normally ending up in hamburgers.
Grass-fed represents merely about 4 to v per cent of beefiness consumption in the Usa, and even and then, much of that is produced in Australia, New Zealand and Uruguay. On the other paw, Australia's predominantly grass-fed cattle are raised and fattened exclusively on pasture. (When Australian cattle are grain-fed, it'southward primarily on barley and wheat, instead of corn and soy.

The distinction betwixt grain-fed and grass-fed beefiness is important because, where grain-fed beef tends to be more consistent, grass-fed beef is more affected by seasonal and geographic factors, leading to a wider diversity of circuitous flavours and textures.
The high beta-carotene content in grass likewise leads to stronger flavours in the fat found in grass-fed beef. Both grain-fed and grass-fed beefiness offer a number of health benefits, and are highly full-bodied sources of the nutrients you lot need to survive.
Grass-fed beef tends to be leaner than grain-fed beefiness, and is a particularly adept source of iron and zinc, which are of import for energy, brain function and salubrious growth and development. Grass-fed beef is as well high in Omega 3 fat acids, the aforementioned healthy fatty plant in fish.
How does beefiness go graded?

The differences in production between the US and Australia are reflected in each land's grading system. The United States Department of Agriculture (USDA) organisation has three categories for quality beef – Prime, Selection and Select – and emphasises intramuscular fat, which is found in greater amounts in grain-fed beef. In the US grading organisation, grass-fed beef essentially doesn't grade, and in the small number of cases where it does, the grades tend to be depression.
The Meat Standards Australia (MSA) grading system instead focuses on the eating quality of specific cuts, with regards to tenderness, juiciness and season, and doesn't treat intramuscular fat as a prerequisite for high-quality beefiness. That'southward not to say, however, that Australian grass-fed beefiness is without marbling, with some Aussie grass-fed beef receiving impressive 4+ marble scores. The AUS-MEAT Chiller Cess scores each beef carcasse according to the color of meat and fat, the corporeality of marbling, heart muscle surface area, rib fatty and the maturity of the carcasse, providing clear quality categories to customers. Ultimately, whether you adopt the sugariness and buttery flavour of Us grain-fed beef, the more than varied and interesting flavours of Australian grass-fed beef or the flavour contour of Australian grain-fed beefiness will come down to your own personal taste. What nosotros can all agree on, though, is that feet and inches are no way to mensurate anything. The metric organisation is waiting for you, America…

ABOUT OUR BEEF & LAMB PRODUCTS  (versi bahasa Indonesia, silahkan skrol ke bawah)

  • Mostly well known branded imported brands from Australia, Us, New Zealand, Brazil and Spain (nosotros never sell non-brand meat products). The just local beef brand is the TOKUSEN WAGYU BEEF just they're world grade quality, managed by the famous beef & cattle company the SANTORI Beef role of the JAPFA behemothic companies every bit you can scan on their website.
  • All HALAL CERTIFIED, processed humanely, with ISO numbers etc (printed on the carton box)
  • Meat products we supply are FAST MOVING with good turnover, we are receiving fresh supply regularly and directly from the main suppliers, manufacturers or importers. We have been doing this for years and have congenital our concern on honesty.
  • We do our own cutting product with modern machines hygienically to cut the whole meat cuts into portions (small cuts). For case a whole cut ribeye weight 4.5kg volition be portioned cut to become ane/3 roast @1.5kg, steak cuts ane, 3/4 and iii/eight inch all are re-vacuum packed. Also we do meat slicing with a slicer motorcar. Our portioned meat cuts are for 1 calendar week stock to ensure our customers volition go the freshest cuts as possible.
  • We weigh our meat using a digital scale made in Nippon, which we e'er review regularly. If there is a departure between your scale and ours, delight practice not judge u.s.a. immediately. Please cheque your scale kickoff.
  • As for the price, we stay competitive by working directly with our suppliers and we are certain that nosotros provide the all-time value for money. You will be hard pressed to find similar quality and service anywhere else as our success and reputation is recognized not through a 5 star shiny butcher store merely Give-and-take OF Rima oris from our valued loyal customers. Our name is well recognized inside the departer and local community of Jakarta who experienced and sympathize what quality meat is about. We are pleased to provide our quality service and products to more than 1,000 households who trust usa regularly with their meaty needs... So if you are a new customer, at that place'southward nothing to be afraid of deciding to buy meat products from us. Goodwind Slaughterhouse is a proper meat store, not ECE-ECE, said the locals :)

How to handle frozen meat?

  • Defrost slowly in the chiller / refrigerator over night, exit it in its plastic pack.Before grilling / cooking, take them out of the fridge till fully defrosted, having reached room temperature or non cold anymore (please keep them in the packaging pocketbook to preclude dryness at the surface and to go on naughty flies and geckos away :)
  • Average time needed to fully defrosted frozen meat having reach room temperature / not cold anymore
    • Steak cuts, 2-3 hours
    • Whole cut meat ii-iii kg, need at least 4-5 hours
    • Whole cutting meat four-5 kg, need at least 7-8 hours
    • Whole cutting meat weight 6-8 kg, demand at least viii-10 hours
    • Lamb carcass 13-15 kg, need a practiced whole day

Defrosting meat with a microwave is not recommended!
Why? considering microwaving the frozen meat actually makes information technology partly cooked especially at the surface and you will lose the juice.

Exercise non refreeze defrosted meat!
Why? If information technology thaws and refreezes, this will be compromised and molds volition abound on it which are harmless although it'due south not a adept await and tastes no good.

How long tin can nosotros go on frozen meat and however edible?
If constantly below -18 C, years! But better to melt it as soon equally possible, maximum a month from the purchase. If the meat vacuumed plastic is torn frozen meat in the freezer they tend to get freezer burnt, volition form ice on the surface and break the meat fibers this volition cause dryness.

Demand to obtain whole meat cutting with less or more than fat
The whole meat cuts that yous order will exist sent in the original plastic packaging (we have never opened it).
Pardon us, we tin can't accommodate this asking as we tin can't tell which i has more or less fatty in it until the meat is cut.
Meat is a natural product with dissimilar sizes, shapes, colours and fat content every bit you can see from the real photos and some with our homemade youtube videos. You tin can see what's inside from the photos or youtube videos of its portioned cuts for roast or steak.

TENTANG PRODUK DAGING SAPI & DOMBA KAMI

  • Sebagian besar merek terkenal import dari Australia, Amerika Serikat, Selandia Baru, Brazil, dan Spanyol (kami tidak pernah menjual produk daging non-merek). Satu-satunya merek daging sapi lokal adalah TOKUSEN WAGYU BEEF tetapi kualitasnya berkelas dunia, dikelola oleh perusahaan daging & sapi terkenal, SANTORI bagian dari perusahaan raksasa JAPFA seperti yang dapat Anda telusuri di situs spider web mereka.
  • Semua BERSERTIFIKAT HALAL, diproses secara manusiawi, dengan nomor ISO dll (dicetak di kotak karton)
  • Kami melakukan produksi pemotongan sendiri dengan mesin modern secara higienis untuk memotong potongan daging YANG BESAR / GELONDONGAN / UTUH menjadi potongan kecil, misalnya; daging gelondongan ribeye seberat 4.5kg kami potong menjadi 3 bagian untuk roast kecil @ 1.5kg, potongan untuk steak ane, 3/four dan iii/eight inchi, yang semuanya kami kemas dengan plastik yang di vakum. Daging potongan kecil yang kami produksi adalah untuk stok one mingguan untuk memastikan pelanggan kami akan mendapatkan potongan segar sebaik mungkin. Kami juga melakukan pengirisan daging tipis2 dengan mesin slicer.
  • ​Daging kami timbang dengan timbangan digital buatan Jepang yang selalu kami tera ulang secara berkala. Jika terdapat perbedaan antara timbangan anda dengan timbangan kami, mohon jangan langsung menghakimi. Harap cek timbangan anda terlebih dahulu.
  • Mengenai harga, kami cukup kompetitif dengan bekerja sama langsung dengan pemasok kami dan kami yakin harga yang kami bandrol adalah harga yang pantas, bukan 'harga nembak'.
  • Produk daging yang kami suplai FAST MOVING (terjual cepat) dengan omset yang baik, kami menerima pasokan segar secara teratur dan langsung dari pemasok utama, produsen atau importir. Kami telah melakukan ini selama bertahun-tahun dan telah membangun bisnis kami di atas kejujuran. Anda akan kesulitan menemukan kualitas dan layanan serupa di tempat lain karena kesuksesan dan reputasi kami tidak diakui melalui toko daging berkilau bintang five tetapi INFO MULUT KE MULUT dari pelanggan setia kami yang berharga. Nama kami sangat dikenal di kalangan ekspatriat dan komunitas lokal Jakarta yang berpengalaman dan memahami tentang apa itu daging berkualitas. Kami senang memberikan layanan dan produk berkualitas kami kepada lebih dari 1.000 rumah tangga yang secara teratur mempercayai kami dengan kebutuhan daging mereka ... jadi jika Anda adalah pelanggan baru, tidak ada yang perlu ditakutkan untuk memutuskan membeli produk daging dari kami. Goodwind Butchery adalah toko daging asli, bukan 'ECE-ECE'.

​Cara manangani daging beku

  • Cairkan secara perlahan di chiller / lemari es semalaman (jangan dilepas dari kantong kemasannya).
  • Sebelum memanggang / memasak, keluarkan dari lemari es sampai benar-benar mencair atau telah mencapai suhu ruang atau tidak dingin lagi (lumerkan dengan masih didalam kantong kemasannya untuk mencegah kekeringan di permukaan dan untuk menjauhkan dari lalat dan cicak yang nakal :)
  • Rata-rata waktu yang diperlukan untuk mencairkan daging beku hingga mencapai suhu kamar / tidak dingin lagi
    • Potongan steak, two-3 jam
    • Daging gelondongan (utuh) 2-three kg, sekitar iv-5 jam
    • Daging gelondongan (utuh) 4-5 kg, sekitar 7-viii jam
    • Daging gelondongan (utuh) 6-8 kg, sekitar 8-10 jam
    • Karkas domba xiii-15 kg, butuh waktu seharian penuh

Mencairkan daging beku dengan microwave tidak dianjurkan!
Mengapa? karena daging beku yang dilumerkan dengan microwave cenderung membuatnya menjadi setengah matang terutama di bagian permukaan dan Anda akan kehilangan sarinya.

Jangan membekukan ulang daging beku yang sudah dicairkan!
Mengapa? Jika daging yang sudah dicairkan lalu dibekukan kembali, ini akan terganggu dan jamur akan tumbuh di atasnya yang meskipun ini tidak berbahaya tapi akan terlihat tidak bagus lagi dan rasanya akan menjadi tidak enak.

Berapa lamakah kita bisa menyimpan daging beku dan masih bisa dimakan?
Jika terus-menerus di bawah -18 C, bisa bertahun-tahun! Tapi lebih baik dimasak secepatnya, maksimal sebulan sejak pembelian. Jika plastik vakum daging beku robek di freezer mereka cenderung gosong freezer, akan terbentuk es di permukaan dan merusak serat daging hal ini akan menyebabkan daging menjadi kering.

Permintaan untuk mendapatkan daging gelondongan yang punya lemak lebih banyak atau lebih sedikit
Daging gelondongan yang Anda social club akan kami kirimkan dalam kondisi masih dengan plastik kemasan aslinya (belum pernah kami buka).
Maafkan kami, kami tidak dapat memenuhi permintaan ini karena kami tidak dapat membedakan mana yang memiliki lebih banyak atau lebih sedikit lemak di dalamnya sampai dagingnya dipotong.
Daging adalah produk alami dengan berbagai ukuran, bentuk, warna dan kandungan lemak seperti yang Anda lihat dari foto asli dan beberapa dengan video youtube buatan kami. Anda dapat melihat seperti apa bentuk bagian dalamnya dari potongan daging gelondongan dari foto atau youtube video dari potongan steak atau roast-nya.