High Grade For the mountain season The stew is the best choice for those who love travelling to the mountains, and is considered the most convenient food to be carried. The stew is meant for the travelling and mountain season Perfect for those who travel into the heart of the nature, mountains or suchlike places, this "stew" may become a favourite of many due to its unique taste, its richness and quick preparation. Beef stew 325 gr. Percentage of raw meat 80% Ingredients: beef, fat, onion, salt, bay leaf, black pepper.
High Grade For a picnic "Lunch" which will make picnics organised at a particular place more enjoyable. Beef stew 325 gr. Percentage of raw meat 80% Ingredients: beef, fat, onion, salt, bay leaf, black pepper.
First grade For travelling The stew, rich in the highest quality and healthiest vitamins, which does not make you bored. Beef stew 325 gr. Percentage of raw meat 80% Ingredients: beef, fat, onion, salt, bay leaf, black pepper.
High grade For family members The stew, which is eaten during family gatherings, equally suits the taste of both the youth as well as the older ones. Beef stew 325 gr. Percentage of raw meat 80% Ingredients: beef, fat, onion, salt, bay leaf, black pepper.
High grade For the noble persons The stew is enriched with spices according to the taste and for lovers of a luxurious flavour. Beef stew 325 gr. Percentage of raw meat 80% Ingredients: beef, fat, onion, salt, bay leaf, black pepper.
First grade For students The stew, which is produced on the basis of the most modern technologies and will be pleasant to anyone. Beef stew 325 gr. Percentage of raw meat 80% Ingredients: beef, fat, onion, salt, bay leaf, black pepper.
First grade For everyone The stew, which is produced on the basis of the most modern technologies and will be pleasant to anyone. Beef stew 325 gr. Percentage of raw meat 80% Ingredients: beef, fat, onion, salt, bay leaf, black pepper.
For the friends' company First grade The stew, which brings more joy to the circle of friends and which they eat with pleasure. Beef stew 325 gr. Percentage of raw meat 80% Ingredients: beef, fat, onion, salt, bay leaf, black pepper.
High grade For the holidays The stew takes a special place on every festive table and everyone likes it. Beef stew 325 gr. Percentage of raw meat 80% Ingredients: beef, fat, onion, salt, bay leaf, black pepper.
First Grade For children The stew, which is completely harmless to the health and will not be rejected by children. Beef stew 325 gr. Percentage of raw meat 80% Ingredients: beef, fat, onion, salt, bay leaf, black pepper.
We specialize in offering Grade A Beef Meat, a renowned choice in global cuisine. Our diverse range of Beef Meat includes Silver Side, Thick Flank, Top Side, Rump Steak, Shin Shank, Trimmings, Fore Quarter Rolls, Thick Flank, Knuckle, Rump Steak, Strip Loin, Blade, Brisket Chuck, Neck, Heart, Liver, Kidney, Tongue, Tail, Cheek Meat, Omasum, Hind Quarter Cuts (Topside, Silver-side, Knuckle, and Rump-steak), Fore Quarter, Chuck Tender, Cubes, Slices, Trimming, Cube Roll, and Tenderloin. We pride ourselves on adhering to specific client requirements, employing meticulous hand-slaughter techniques to ensure the highest quality. Confidence in the food business is paramount, and our company is diligently managed by highly trained, experienced, and motivated specialists to provide you with impeccably clean Beef Meat cuts. Product Details: * Frozen Boneless Beef Meat * Grade: A, AA+ * Shelf Life: 24 Months (must be stored at -18 Degrees Celsius) * Product Origin: Brazil,USA Available Parts: * Parts 1: Silver Side, Thick Flank, Top Side, Rump Steak, Shin Shank, Trimmings, Fore Quarter Rolls, Thick Flank, Knuckle, Rump Steak. * Parts 2: Flank, Blade, Brisket Chuck, Neck, Heart, Liver, Kidney, Tongue, Tail, Cheek Meat, Omasum, Hind Quarter Cuts (Topside, Silver-side, Knuckle, and Rump-steak), Fore Quarter, Chuck Tender, Cubes, Slices, Trimming, Cube Roll, Tenderloin. Product Status: Well Cleaned Style: BQF (Block Quick Frozen), IQF (Individually Quick Frozen) Specifications: * Moisture Content: Less than 3% * Appearance: No broken bones, well cleaned and fresh, no bruises, no black pads or ammonia burns, no bad smells, no blood stains * Taste: Excellent Packaging: * 5Kg x 4 rolls in 20Kg * MC (Master Carton) packing in Fore Quarter (FQ) or separate FQ muscles * Packed in 90VL, 95VL, and 98VL packaging Certification: ISO 9000:2001, HACCP, SGS, KOSHER, HALAL CERTIFICATION Exporting Continents: Europe, Asia, Africa, North and South America, Australia. Our company enjoys a prestigious reputation worldwide, and we are committed to delivering top-quality products at highly negotiable prices. Your satisfaction is our priority, and we look forward to serving customers across the globe.
Our premium frozen beef is sourced from cattle raised in the pastures of Brazil and Argentina. Known for its tenderness and rich flavor, each cut is carefully trimmed to ensure superior flavor to its balanced marbling. Trimmed meat is flash-freezen to lock in the natural juices and taste. Since we are working directly with farmers, beef cuts are available on a rolling basis and come in packaged sets. Contact us for the most updated availabiltiy. Available cuts are: Frozen Beef Knuckle Frozen Beef Flat 97Vl Frozen Beef Topside Cap off fat off Frozen Beef Eyeround Frozen Beef Shank Frozen Beef Heel Muscle With Golden Coin Frozen Beef Forequarter 8 cuts Frozen Beef Robbed Quarters 90VL Frozen Beef Flanks Frozen Beef Rib Finger
Lovage-, Levisticum officinale, is a perennial herb that looks like parsley and is in the parsley, or Apiaceae, family, like anise, dill, caraway, cumin, and fennel. Lovage is native to mountainous areas of southern Europe and Asia Minor. It is sometimes called sea parsley. Lovage (Levisticum officinale) is a plant, the leaves and seeds or fruit of which are used to flavor food, especially in South European cuisine. It is a tall (3 to 9 ft) perennial that vaguely resembles its cousin celery in appearance and in flavor. Lovage also sometimes gets referred to as smallage, but this is more properly used for celery. Herb (Levisticum officinale) of the parsley family, native to southern Europe. It is cultivated for its stalks and foliage, which are used for tea, as a vegetable, and to flavour foods. Its rhizomes are used as a carminative, and the seeds are used for flavouring desserts. Oil obtained from the flowers is used in perfumery. The French call lovage céleri bâtard, "false celery," because of its strong resemblance to that plant. Lovage has been used since Greek and Roman times for everything from a seasoning, to a curative for maladies ranging from indigestion to freckles, to a love potion. It grows up to 7 feet high and has large, dark green, celerylike leaves. The flavor of the pale stalks is that of very strong celery. The leaves, seeds and stalks can be used (in small amounts because of their potent flavor) in salads, stews and other dishes such as fowl and game. The stalks can be cooked as a vegetable. Dried lovage leaves and chopped or powdered stalks can be found in natural food stores and gourmet markets. The seeds are commonly called celery seed. Lovage is also called smallage and smellage. lovage, tall perennial herb (Levisticum officinale) of the family Umbelliferae (parsley family), native to the mountains of S Europe and cultivated elsewhere. Its aromatic fruits are used in soups and as a flavoring for confectionery and for some liqueurs. An aromatic oil extracted from the roots has been used medicinally and also for flavoring. The edible leaves are usually used like celery. Lovage is classified in the division Magnoliophyta, class Magnoliopsida, order Apiales, family Umbelliferae.
Paprika is a spice made from the grinding of dried fruits of Capsicum annuum (e.g., bell peppers or chili peppers). In many European languages, the word paprika refers to bell peppers themselves. The seasoning is used in many cuisines to add color and flavor to dishes. Paprika can range from sweet (mild, not hot) to spicy (hot). Flavors also vary from country to country. Usage Paprika is used as an ingredient in a broad variety of dishes throughout the world. Paprika is principally used to season and color rices, stews, and soups, such as goulash, and in the preparation of sausages as an ingredient that is mixed with meats and other spices. Paprika can also be used with henna to bring a reddish tint to hair when coloring it. Paprika powder can be added to henna powder when prepared at home. Paprika is also high in other antioxidants, containing about 10% of the level found in berries. Prevalence of nutrients, however, must be balanced against quantities ingested, which are generally negligible for spices. Paprika oleoresin (also known as paprika extract) is an oil soluble extract from the fruits of Capsicum Annum Linn or Capsicum Frutescens(Indian red chillies), and is primarily used as a colouring and/or flavouring in food products. ... Oleoresin Paprika is produced by the extraction of lipids and pigments from the pods of sweet red pepper, Capsicum Annuum L. Grown in temperate climates. An oil soluble extract with it is widely used in processed foods such as sausage, dressings, dry soluble seasonings, food coatings, and snack food seasonings. Paprika Oleoresin, obtained from Capsicum, is a natural dye used as a colorant and a flavor enhancer in foods, meats and pharmaceuticals. It is obtained by percolation with a volatile solvent which should be removed subsequently, such as acetone, trichloroethylene, 2-propanol, methanol, ethanol and hexane. Capsaicin is the major flavouring compound, whereas capsanthin and capsorubin are major colouring compounds among variety of coloured compounds present in Paprika Oleoresin. Uses Foods coloured with paprika oleoresin include cheese, orange juice, spice mixtures, sauces, sweets and emulsified processed meats. In poultry feed it is used to deepen the colour of egg yolks.
Juniperus communis Fam: Cupressaceae Juniper is widely distributed throughout the northern hemisphere and its birthplace is obscure. It is found in Europe, North Africa, North America and northern Asia. The main commercial producers are Hungary and southern Europe, especially Italy. The berries were known to Greek, Roman and early Arab physicians as a medicinal fruit and are mentioned in the Bible. In the Renaissance, they were recommended against snake bite, and plague and pestilence. Because of its air-cleansing piney fragrance, the foliage was used as a strewing herb to freshen stale air and the Swiss burned the berries with heating fuel in winter to sanitize stale air. Gin, the alcoholic drink that gets its unique flavour from juniper berries, is named from an adaptation of the Dutch word for juniper, "geneva". Spice Description Initially hard and pale green, juniper berries ripen to blue-black, become fleshy and contain three sticky, hard, brown seeds. When dried, the berries remain soft but if broken open one will find the pith surrounding the seeds is easily crumbled. Bouquet: Fragrant and flowery, combining the aromas of gin and turpentine. Flavour:Aromatic, bittersweet and piny. Hotness Scale: 1 Preparation and Storage Juniper berries are at their best when they are still moist and soft to the touch, squashing fairly easily between one's fingers. It is possible to make a purée from juniper berries or to extract the flavour and aroma by macerating them in hot water, but as all parts are edible and the texture is agreeable, it is usually just as well to use the entire fruit, split or crushed. The berries are quite powerful, one heaped teaspoon of crushed fruits serving for a dish for four people. Store in a cool place in an airtight container. Culinary Uses Juniper berries perform a quite unique role, by contributing as much to the character of food through their 'freshening' ability, as they do by way of their specific taste profile. As well as flavouring a dish, juniper cuts the gaminess of game, reduces the fatty effect of duck and pork and perks up a bread stuffing. The strong hearty flavour of juniper goes well with strong meats, such as game. Pork chops, roast leg of lamb, veal, rabbit, venison and wild boar are all enlivened with a hint of juniper. Juniper berries blend well with other herbs and spices, especially thyme, sage, oregano, marjoram, bay leaves, allspice and onions and garlic. One application I am particularly fond of is in a simple chicken casserole, It can effectively be added to wine marinades for meats, and is used with coriander in smoking meat. It seasons pâtés and sauces and in Sweden. Goulash and Sauerkraut often feature a juniper taste, as do some home-pickled meats like salt beef, salt pork and ham. Generally juniper can well be used in any dish requiring alcohol. Fruit dishes, such as apple tart and pickled peaches, also harmonize with this flavour.
Bamboe Instant Seasoning. Available variants Flavor : Indonesian Gulai Curry Soup, Sweet & Sour Vegetable Soup, Indonesian Beef Soto Soup, Liver In Chili Gravy, Javanese Curry, Indonesian Yellow Fragrant Rice, Indonesian Chicken Soup, Indonesian Fried Chicken, Indonesian White Curry, Indonesian Beef Rendang, Indonesian Fried Noodle, Javanese Frice Rice, Indonesian Fried Rice, Javanese Tongseng Stew, Indonesian Braised Beef/Chicken, Indonesian Balado Spices, Indonesian Vegetable Stew. 1 carton contains 192pcs (24pcs x 8box). Product is Manufactured by PT Bamboe Indonesia.
Royco Flavour Seasoning. Available: Chicken and Beef. Packaging box in (6x1Kg), (12x460gr), (24x230gr), (36x100gr), (576pcsX9gr). Product of Unilever Indonesia.
Maggi Seasoning. Product of Nestle Indonesia Variants: MAGGI Oyster Sauce, Chicken Cube, Seasoning, Beef Cube, Magic Lezat Packaging: Sachet, Polybag, Bottle.
Enak Eco Instant Seasoning. Available: Pecel, Gado-Gado, Chicken Satay Sauce, Satay Beef Sauce. Packaging box in (24x200gr). Product is Manufactured by PT Enak Jaya Makmur.
Bumbu 47 Instant Seasoning. Available flavour : Fried Chicken/Beef, Grilled Chicken, Gado-Gado, Curry, Krengsengan, Oxtail Soup, Yellow Chicken Soup, Java Meat Soup, Beef Rendang, Fried Rice, Liver Fried Chili Sauce. Available Packing and Size : 100pack and 85gr. Product is Manufactured by Bangka 47 Malang.
