Beef

Size

Color

Price

Teddy Bears & Cuddles

Beef Brisket Cubes  2 Kg
Beef Brisket Cubes  2 Kg
$42.95
Beef brisket is a cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the nine beef primal cuts, though the definition of the cut differs internationally. It is an ideal cut to use for potroast, caldereta, afritada.
Beef Flank Steak Camto  2 Kg
Beef Flank Steak Camto  2 Kg
$44.95
Flank steak is a cut of beef taken from the abdominal muscles or lower chest of the steer. ... The cut is common in Colombia, where it is known as sobrebarriga ("over the belly"). It is best for pares, grilled, or slow-cooked stew.
Beef Kenchi Special 2 Kg
$44.95
The kalitiran or 'oyster blade' in english presumably named after the oyster-like colors of the cartiledge/fat marbling, is the meat on the outer part of the shoulderblade, closest to the skin. it is the more popular cut compared to its neighbor, the 'bolar blade', which is located in the inside of the shoulder blade. It is best used for beef roast and Pinoy humba.  
Beef Round Special 2 Kg
Beef Round Special 2 Kg
$45.95
A round steak is a beef steak from the "round", the rear leg of the cow. The round is divided into cuts including the eye (of) round, bottom round, and top round, with or without the "round" bone (femur), and may include the knuckle (sirloin tip), depending on how the round is separated from the loin. It is an ideal cut for beef roast with gravy.
Beef Shank Special 2 Kg
Beef Shank Special 2 Kg
$44.95
The beef shank is the leg portion of a steer or heifer, the corresponding cuts of beef are the shin (the foreshank), and the leg (the hindshank).  It is best when cooked for a long time in moist heat. It is an ideal cut to use for beef bourguignon, braised, humba or sizzling with gravy.
Beef Short Ribs Special 2 Kg
Beef Short Ribs Special 2 Kg
$44.95
Short ribs are a cut of beef taken from the brisket, chuck, plate, or rib areas of beef cattle. They consist of a short portion of the rib bone, which is overlain by meat which varies in thickness.  It is best for beef stew, barbecue, nilaga, sinigang, etc.
Beef Sirloin Special 2 Kg
Beef Sirloin Special 2 Kg
$45.95
The sirloin steak is cut from the sirloin, the subprimal posterior to the short loin where the T-bone, porterhouse, and club steaks are cut. This sirloin is best for Pinoy beef steak, pan seared or garlic steak.
Ground Beef Special 2 Kg
Ground Beef Special 2 Kg
$42.95
This part could be sirloin or round beef that is cut up into very small pieces in a meat grinder or other machine, commonly called as “giniling”.
Lamb Chops 2 Kg
Lamb Chops 2 Kg
$86.65
Lamb chops or cutlets are the most expensive cuts of lamb, but are incredibly delicious and tender. They are taken from the ribs of the lamb and cooked individually, normally over a grill or a barbecue. 
Ox Tail Special 2 Kg
Ox Tail Special 2 Kg
$55.75
Oxtail  is the culinary name for the tail of cattle. Formerly, it referred only to the tail of a steer. An oxtail typically weighs 7 to 8 lbs. and is skinned and cut into short lengths for sale. Oxtail is a gelatin-rich meat, which is usually slow-cooked as a stew or braised. This cut is famous for kare-kare and stew.
Ox Tripe Special 2 Kg
Ox Tripe Special 2 Kg
$49.95
Beef tripe is extremely well known for its interesting texture which is a bit rough on the outside but extremely tender on the inside. It also is known for being elastic. In the Philippines, there are a lot of dishes that can be cooked with beef tripe. Often called tuwalya or goto in the local vernaculars, this choice cut is used in one of the land’s most loved dishes, Kare Kare; a dish served with thick, creamy peanut sauce alongside other beef parts and vegetables and served with a side of fish or shrimp paste, or known locally as bagoong. Beef tripe is also used in a number of different rice dishes or lugaw/goto or callos. 
T-Bone Steak 2 Kg
T-Bone Steak 2 Kg
$94.95
The T-bone steak is a crosscut from the front of the short loin and contains a strip of top loin (New York strip) and a smaller chunk of tenderloin (filet mignon). ... It has moderate marbling with the fat keeping the meat moist and tender during cooking, while the bone imparts additional flavor to the meat.