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US Beef Blade Under Cut Slices :

• Tender
• Moderately fat

US Beef Blade Under Cut is the outer layer of the shoulder tenderloin. It was known as the upper-level shoulder meat in Japanese-style barbecue, located under the neck and near the ribs. Because it is connected to the neck, the muscles are strong, and the meat is often interspersed with fine ribs. The fat content is much richer than the neck portion. Suitable for hot pot and stir fry.

US Beef Blade Top Cut Slices :

• Soft & elastic
• A seam of gristle running through the middle
• Muscle is butterflied

Beef Blade Top Cut refers to the part under the ribs with a distinct grain pattern in the middle, like a key handle, it is soft and elastic. Suitable for hot pot and stir fry.

Restricted Food Permit No. : 0391800902

Endorsements/Permission : Online Sale of Prepackaged Chilled and Frozen Meat via website 

Business Address : Flat A, 33/F, Asia Trade Centre, 79 Lei Muk Road, Kwai Chung, N.T.

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