The Best Selection of Beef from all over the world. We have our popular Grass-Fed Beef, Steaks, Block meat perfect for roast, and ground beef for hamburger!Enjoy the best beef directly imported from The USA, Australia, and New Zealand!!!
AEach part is different. However, it mainly has Protein that builds your body, Fat that becomes your energy, Carnitine that burns fat, Vitamin B12 that helps metabolism, Iron good for blood, and Zinc that helps your immune system.
QWhat are the Features of Beef from each country?
ABeef made in The USA is raised in a vast farm which allows them to have big-size cuts. The beef made for Japanese Market is raised eating corn or beans with good-quality which we call them Corn-Fed Beef. Corn-Fed Beef is tender and sweet.
Beef made in Australia or New Zealand is raised in vast pasture which means they are mostly Grass-Fed Beef. The meat has more lean than normal meat and you can enjoy the actual flavor and aroma of beef. High-Protein and Low-Fat.
QWhich Cut do you recommend to people on a diet?
ADepends on how you cook and where the beef is from. However, Filet has Low-Fat and Low-Calories in general. Among beef-cuts, it has the least amount of exercise which makes it Low-Fat and Low-Calories with simple taste.
QWhich Cut is easy to bite for children and elders?
ADepends on how you cook, Filet is very tender and easy to chew on. Also Ribeye is cheaper than Filet and less fatty than other cuts and tender. People from wide-range of ages like it.
QHow long does it last?
AFor Frozen Steaks, it's 3 months ~ 6 months approx. Check the EXPIRATION DATE written on the label on package. For Chilled Block Meat, it's about 10 days if kept in fridge. Cut it and get rid of air as much as possible when wrapping/putting in a bag then
Got a pressure cooker?
Got an hour?
Then you have a delicious meal ready to go.
Here is a picture and the recipe.
Happy Eating!
Stove Top Pressure Cooker Directions
• Place corned beef in the pressure cooker. Cover beef with water.
• If you want – add onions, potatoes, and or cabbage to the pot before cooking.
• Place lid on pressure cooker.
• Cook over high heat until it reaches high pressure. Lower flame and stabilize pressure. Cook for 40 minutes.
• Stop flame.
• Wait.
• After the pressure releases, put the corned beef on a plate.
• Wait.
• Slice.
• Eat.
Grass-Fed Beef Thick Flank Block (1kg)
100%
2024/03/24
CROCK POT-A-LICIOUS!
Decided to cook this in cognac with onions, carrots and potatoes on low for 6 hours in my crock pot. Very delicious, with only 1 tablespoon of fat to be skimmed off. It's a meaty meat, so the cognac gravy was the perfect compliment to this cut's rough texture.
Forgot to mention, used the free spice that arrived with the sirloin block on some deer meat we had. If you're thinking like I did -- that the red color of the spice is due to paprika -- be warned. It's not! The red color is due to red pepper. And because I used it generously on the deer meat, it was WAY too "hot" for me. I couldn't taste the meat at all. So if you use it on your expensive beef, I suggest using it VERY sparingly.
Cut off the fat (135 grams) and sliced into 4 steaks. Patted dry, seasoned with salt, garlic powder and onion powder, and braised in a cast iron skillet. Perfection!