Beef – AL JILAAN LIVESTOCK & MEAT CO

Beef

Quality Beef Cuts

Aljilaan maintains efficient supply chain management to ensure timely delivery of products to international markets.
In addition to its strong focus on quality and food safety, Aljilaan emphasizes sustainable and ethical practices. The company works closely with local farmers and suppliers, providing support and training to promote sustainable farming methods and animal welfare.

Top Side

Lean and tender beef cut, ideal for roasting and thin slicing.

Silver Side

Flavorful and tender beef cut commonly used for roasting and slow cooking.

Thick Flank (Knuckle)

Lean and firm beef cut suitable for steaks, roasting, and grilling.

Rump Steak

Juicy and flavorful steak cut, perfect for grilling and pan frying.

Tenderloin

Premium and very tender beef cut, ideal for high-quality steaks.

Striploin

Rich and juicy steak cut, great for grilling and steak dishes.

Eye Round

Lean and firm beef cut best for roasting or thin slicing.

Blade

Well-flavored beef cut suitable for slow cooking, curries, and braising.

Chuck Tender

Lean and slightly firm cut ideal for roasting, stews, and curries.

Brisket NE

Rich and flavorful beef cut used for slow cooking and BBQ dishes.

Brisket PE

Tender and juicy brisket cut ideal for roasting and braising.

Shin Shank

Bone-in beef cut perfect for soups, broths, and slow-cooked dishes.

Flank

Lean beef cut with strong flavor, great for grilling or stir-fry.

Neck

Rich and flavorful beef cut best for stews, curries, and slow cooking.

Slices

Thinly cut beef slices ideal for quick cooking and stir-fry dishes.

Fore Quarter

Front portion beef cuts suitable for multiple traditional recipes.

Trimming

Small beef pieces commonly used for mince or processed meat.

Cheek Meat

Tender and gelatin-rich cheek meat best for slow cooking dishes.

Tongue

Soft and flavorful beef cut used in many traditional dishes.

Tail

Rich and gelatinous beef cut perfect for soups and hearty stews.

Beef Offals & Organs

Heart

Firm and protein-rich beef heart used in many traditional recipes.

Hock Tendon

Collagen-rich tendon ideal for soups, broths, and slow cooking.

Knee Tendon

Soft and tender tendon commonly used in broths and stews.

Tripe

Cleaned beef stomach widely used in classic and traditional dishes.

Honeycomb

Special type of tripe with honeycomb texture for soups and stews.

Omasum

Nutritious stomach cut commonly used in Asian and traditional dishes.

Liver

Nutrient-rich beef liver ideal for frying, curries, and traditional meals.

Kidney

Strong-flavored organ meat used in classic traditional recipes.

Paddy Wack

Collagen-rich connective tissue used in soups, broths, and stews.

Aorta

Firm and unique beef cut used in specialty traditional dishes.