Create a premium Australian beef menu. If you want to sell, you must know. You can become a guru today.
If you want to be the most delicious, you have to choose the right beef. What kind of menu should you make with this part of the meat? What are the characteristics of each part of the meat? Summarized for easy understanding by business owners.
And if you want tender meat, and you don't get fooled, you have to open your mind to Australian meat. It is considered a leading meat on the world market. Premium meat at an affordable price. Australia is a country that has the highest animal health ranking in the world. It is full of rich meat flavor, good quality, clean and safe.
Choose the best meat for your customers' favorite dishes at every Makro branch or order online at Makro Pro:www.makro.pro Crying Tiger (Brisket Let's start withCrying Tiger (Brisket)Many people may have experienced tough meat if they don't know how to cook it! In fact, Crying Tiger meat has fat and fat. If you cook the ingredients through heat, you will get Crying Tiger meat that is soft and juicy. Selecting the part is also important.If you want it soft, you may have to choose the part with the most fat, which is the “top”.But if you like less fat, you can choose the “flat meat”. Crying Tiger meat is located near the chest and abdomen.It is called the point-end or flat meat, covered by the ribs. It is a fatty meat with a white, marbled, attractive appearance.
We recommend Crying Tiger with Jaew and Grilled Crying Tiger over Rice, as well as grilled or stewed dishes to make the meat more tender.
Raw material coordinatesAustralian Crying Tiger Beef (Aussie Beef & Lamb) Good quality beef imported from Australia. Shop at all Makro branches or order online at Makro Pro:www.makro.pro Top Round Top RoundMedium-tender meat with a slight marbling of fat. Although it has little fat, it is a hard-working, moving part, making the upper hip meat tender. It can be used for roasting, steak, or cut into small pieces for braising or stewing.
If you are going to sell it, you have to choose the best for your customers. I recommend the Australian cow's hip.Harvey's brand with the “Aussie Beef & Lamb” logoDelivering high-quality meat directly from Australia, through a complete program and farming methods, with standards and a sustainable production process for taste and nutritional value that customers and entrepreneurs can trust.
Raw material coordinatesShop for Australian beef hips at all Makro branches or order online at Makro Pro:www.makro.pro Thank you for the information:https://bit.ly/3Pvkakh Australian beef neck and Australian beef coconut If you're thinking of curry, boiled, stewed and grilled dishes, Australian beef neck and Australian beef coconut are the answer!
ChuckIt has a rather pinkish red color and a lot of fat. The meat is juicy and the texture is soft on the tongue. The price is not expensive and it can be used in many menus. It will definitely please business owners.
Coconut KnuckleA soft meat with little fat that people love. It is the meat from the base of the hind leg near the hip. It has a large lump shape similar to a coconut. One cow will have 2 lumps of this piece.
I will buy Australian beef neck and Australian beef coconut.Entrepreneurs, be sure to look out for the “Aussie Beef & Lamb” symbol.Guaranteed delicious meat imported from Australia at every Makro branch or order online at Makro Pro:www.makro.pro Thank you for the information:https://bit.ly/3t3vI6B Those who love tender meat will love this. A collection of 4 popular meats that steak restaurants must have in their restaurants.
Picanha Meat (Rump Cap)– It is the top part of the hip. There is a thick layer of fat on top of the meat. With a stronger flavor than other parts, it can be used to make delicious steaks! One cow will have only 2 pieces of this part. Picanha is considered the queen of Brazilian meat.
SirloinIt is the upper hip meat next to the backbone on both sides from the ribs. It may be known as #Sirloin. It has a little fat. The meat is so soft that it almost melts in your mouth. Therefore, it is very popular in steak restaurants.
Rib EyeBeautiful fat margins, located between the upper body and ribs, receiving the full richness and sweetness of the bones, suitable for grilling and making steaks.
TenderloinLocated on the inside of the ribs under the backbone of the cow, it has little fat and is tender. However, if you find tough meat, you must cut off one layer of the membrane (Silverskin) first.
The secret to keeping steaks and bone-in steaks juicy and tender is to let the steak rest for 5-10 minutes before slicing. So where is a good place to buy land?Introducing Australian beef “Aussie Beef & Lamb”Because it is grass-fed, it has more meat than fat, so it takes 30% longer to cook than other meats. It cooks faster than normal. Shop at all Makro branches or order online at Makro Pro:www.makro.pro Premium sliced meat If you want premium sliced meat to be a highlight and a selling point for your shop, we recommend Prime Meat, frozen sliced Australian pork neck, quality Australian beef, produced from imported cattle breeds from Australia, fed with natural grass for 120 days, making the meat soft, delicious, well-rounded, and invitingly fragrant.
Prime Meat Crying Tiger Beef Sliced FrozenProduced from high-quality Australian Wagyu cattle, fed with grain for more than 350 days, free from the use of growth hormones, resulting in meat with marbled fat, Marbling Score MS4+, which is exceptionally tender and has a unique aroma.
Prime Meat Frozen Sliced Angus Beef BladeQuality imported meat from Australian cattle, because Angus is one of the best breeds of cattle that produce the best meat in the world. It is raised on the plains and fertile grasslands and fed with specially selected grains for 100 days, resulting in meat that is soft, has fat and marbled with a Marbling Score of MS4+.
Suki, Shabu, Hot Pot and Beef Rice restaurants will have good quality meat ready to serve to customers. The soft, delicious and smooth texture will help customers remember our shop. It goes through the production process in a standard factory, clean, fresh, safe, can be divided for convenient use. Shop at every Makro branch or order online at Makro Pro:www.makro.pro Prime Meat Sliced Steak Introducing Prime Meat sliced steak, beautifully cut into 200-gram steak pieces, easy to arrange for the shop's SOPs, convenient for business owners, and served with standard and fast service.
Prime Meat Frozen Angus Sirloin SteakSoft meat with marbled fat, Marbling Score MS4+, imported from Australia. Can be stored in the freezer, does not spoil easily, has a long shelf life.
Prime Meat Wagyu Sirloin Steak FrozenPremium imported beef, produced from Australian Wagyu cattle. The meat is extra tender, has a rich flavor, and has a unique aroma. It is suitable for making steaks. It has marbled fat, Marbling Score MS4+.
Prime Meat is considered quality imported meat. It is frozen meat that has been preserved fresh by vacuum packing and a high temperature cold food preservation process (down to -18◦C) which effectively inhibits the growth of microorganisms. It is clean, fresh, safe, and can be divided for convenient use. It is suitable for making steaks, whether by grilling or sous vide, which will maintain the juiciness of the meat very well.
Shop at all Makro branches or order online at Makro Pro:www.makro.pro
