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rich in marrow
Our beef bacon are made from the short plate which is situated underneath the short ribs and between the flank and brisket
These in-house sausages are a great source of protein but much lower in fat than traditional sausages
The products are meant to be fast-moving and are not meant for long storage validity
Topside Slicing:No rich in marrowTopside is the inner thigh muscle, taken from the hind leg by following the natural seam between the knuckle and the silver side. One of the most common use of this cut is our very own local Rendang which requires slow braising slow cooking of at least 3hours depending on how large the cut of each piece is.
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