Brahman Cross Beef
PT Langgeng Maju Utama
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Brahman Cross Beef
About Brahman Cross Cattle
Brahman Cross are cattle produced from domestication of Brahman cows (from India), from the Zebu cattle (Bos Indicus), developed in America and Australia and crossed with types of cattle from mainland America, such as Shorthorn, Santa Gertrudis, Droughmaster, Hereford. Brahman Cross cows have a bone structure classified as small bones, thus producing a greater amount of meat.
The distinguishing feature of the Brahman Cross cow from other nations is the large body size, medium body depth, light gray color, but some are red or black. The color in males is darker than in females. The head is long, the ears are hanging, the size of the horn is medium, wide and large.
Brahman Cross Australia
Brahman Cross Spain
Brahman Cross Brasil
Brahman Cross New Zealand
Topside comes from the inside of the hind leg, between the thick flank and the silverside.
The Bolar Blade is cut from the shoulder clod portion of the Chuck. It does a lot of work during the steer’s lifetime, and is thus tough & has a lot of connective tissue, but also excellent flavor.
Karubi, or boneless short rib / flanken-cut rib, is one of the most popular cuts of beef for yakiniku.
The striploin is cut from the short loin which is located at the front of the hip bone. The meat from this part of the animal is much more tender then regular sirloin
Sirloin is one of the two major subprimals of the beef loin primal cut, which runs from the 13th rib to the end of the hip bone.
The Saikoro cubes are cuts of tenderloin, it is a popular izakaya (Japanese tapas style) cut.
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.
Rib Cap is situated under the front section of the backbone and used primarily for support. Rich and satisfying with exceptional tenderness and marbling. Not always easy to find, but best when roasted or grilled.
Tenderloin is prepared from the Hindquarter and is removed in one piece from the ventral surface of the lumbar vertebrae and the lateral surface of the ilium.
The Chuck Roll is one of the two major boneless subprimal of the beef chuck primal cut. It starts out as the long section of meat between the shoulder blade on one side and the ribs and backbone on the other.
Rib Eye Cube Roll
Rib Eye Roll is exceptionally tender and flavorful boneless roast consists of three muscles that are fabricated into the Ribeye Steak, Ribeye Roast, and sometimes Ribeye Filet and Ribeye Cap Steak.
The Tomahawk is an on-the bone Rib, cut from the Fore-rib with the entire rib bone left.
The Porterhouse is a composite meat that’s derived from the point where the tenderloin and top loin meet.