Secondary Cut

Our secondary cut value, including Rump, Topside, Knuckle, Brisket, Outside Flat, Outside Skart, Rump Cap / Picanha, Tri Tip, Bolar Blade, Finger Meat, Chuck Eye Roll, Beef Cheek / Cheek Meat, Hanging Tender, Flank Steak, Shortloin, Porther House, T-Bone, Tomahawk, Short Plate, Beef Shank, Chuck Crest, Chuck Tender, Blade and Etc.

For info, please feel free to contact to Bali Meat Online. WA +62 813 3949 7557.


Untuk  beberapa refference dari products Secondari kami adalah sbb :

1. Outside Skirt.

Outside Skirt biasa juga di sebut HARAMI, merupakan bagian otot sapi yang panjang dan berbentuk agak pipih, biasanya dipotong dari sisi samping sapi karena agak panjang dan tipis.
Berada dekat dengan perut dan rongga dada berbentuk panjang, pipih, dan empuk yang populer di banyak masakan di seluruh dunia. Outside skirt sering dipotong pertama karena lebih dekat ke depan dan lebih panjang, lebih tipis, lebih ramping dibandingkan dengan bagian lain. Ada dua jenis potongan skirt: outside skirt dan inside Skirt. Outside skirt melekat pada tulang rusuk ke-6 sampai ke-12 di bagian bawah short plate. 
Inside Skirt adalah potongan daging tanpa tulang yang bebas dari lemak dan selaput. Kedua jenis skirt populer di masakan Meksiko, Kuba dan tumis. Dagingnya digunakan untuk panggangan, barang, roti gulung atau rebus. Dipotong tipis tipis atau slice yakiniku.., wooh akan sangat mantap.

Untuk info dan pemesanan silahkan contact : Bali Meat Online, WA +62 813 3949 7557.

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2. Short Plate / Sancan Depan

US shortplate, beef plate, sliced beef, atau disebut juga sancan depan adalah potongan dari bagian otot perut sapi. Bentuknya panjang dan datar, tetapi tekstur dagingnya mempunyai lemak tipis atau tebal. Dalam potongan daging ala Inggris, short plate dikategorikan sebagai bagian dari brisket. 

Daging short plate cocok dipanggang, dibuat tumisan, atau teriyaki. Beberapa orang menggunakan untuk menjadi daging giling, kornet, semur atau diolah menjadi beef bacon.

Info lebih lanjut dan pemesanan silahkan contact : Bali Meat Online, WA +62 813 3949 7557.

Untuk detail bisa di simak foto di bawah ini.




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3. Topside


Topside yang ada pada kami tersedia Australia Topside, USA Topside dan Wagyu Topside.

Topside biasa di sebut juga GANDIK yang merupakan bagian terluar dari paha belakang sapi. 
Beberapa orang menyebutnya Silverside karena dari segi tekstur, daging bagian ini memang padat dan tak banyak mengandung lemak. Bagian daging dengan tekstur seperti ini biasanya cocok dijadikan empal, dendeng, rendang, sup, tumisan, dan rawon.

Dengan teksturnya yang padat, pengolahan gandik atau topside ini biasanya membutuhkan waktu yang lumayan lama. 

Untuk info dan pemesanan silahkan contact : Bali Meat Online, WA +62 813 3949 7557.

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4. Bolar Blade







Untuk info dan pemesanan silahkan contact : Bali Meat Online, WA +62 813 3949 7557.


5. Short Rib Bone In Slice



6. USA Short Rib Bone In - Choice




7. Wagyu Chuck Eye Roll









8. USA Beef Back Ribs

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9. Rump Cap / COULOTTE, TOP SIRLOIN CAP STEAK, RUMP COVER, SIRLOIN CAP, PICANHA.

Rump Cap atau Picanha adalah potongan daging sapi yang pertama kali dipopulerkan di Brasil, dan kemudian diadopsi di Portugal. Di Amerika Serikat, potongannya kurang dikenal dan sering disebut top sirloin cap, rump cover, rump cap, atau culotte

Di bawah ini adalah Rump Cap kami yang berasal dari Australia dengan Brand Harvey. Beberapa koleksi kami adalah brand AMG, yang masuk dalam Grass Fed, Juga ada WINGHAM Angus Reserve, Brand Nolan, Juga tersedia Wagyu Rump Cap Brand Phoenix.

Untuk informasi harga dan pemesanan, silahkan hub Bali Meat Online di No. WA +62 813 3949 7557.


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Rump Cap (Coulotte) adalah daging sapi tipis dari bagian atas sirloin atas yang ditutup dengan lapisan lemak. Saat dipanggang utuh, lemak ini meleleh dalam daging, mengolesinya secara alami & membantunya tetap lembap. Potongan ini sangat dihargai dalam tradisi restoran steak Brasil, yang disebut sebagai "picanha". Jika diinginkan tutup lemak bisa dilepas setelah dimasak.

Rump Cap juga bisa dipanggang dengan cara yang mirip dengan ujung tri, direbus, atau dipotong-potong untuk digunakan pada kebab, di tumis, dll. Sering direndam atau digosok dengan olesan kering atau basah untuk menambah rasa.


10. BEEF CHEEK / CHEEK MEAT

Salah satu product secondary kami yang lain adalah Beef Cheek / Cheek Meat, atau biasa juga di sebut Pipi Daging Sapi.
Beef Cheek atau Pipi Daging Sapim adalah potongan pada area wajah sapi, di area otot yang di gunakan untuk mengunyah makanan.
Daging ini sangat cocok untuk makanan pembuka, dijadikan semur, suo, sandwich dan hidangan utama  terutama yang memerlukan banyak otot.

Untuk info dan pemesanan silahkan contact : Bali Meat Online, WA +62 813 3949 7557.

Detail gambar sbb :




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