Beef Sirloin Striploin Porterhouse Has Luar frozen USDA US CHOICE whole cuts BLUERIBBON 6-7 kg/pc (price/kg)

Brand: US products
Product Code: 30027
Availability: In Stock

Available Options

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Rp 627.000,-

CAUTION! US beef cuts contain more fat; please see pictures and or utube videos. If want to complain please call 911 :)

Our homemade utube video for this product:

For REFFERENCE:

PACKAGING;

  • WHOLE CUTS : original cryovac vacuumed plastic bag as pictures, never been opened
  • PORTIONED CUTS 1kg+ : cling-wrapped and re-vacuumed plastic pack
  • STEAK CUTS
    • 3/4" and up : individually vacuumed plastic pack
    • 3/8" : individually cling-wrapped then vacuumed plastic pack all together 2-3 pcs/pack
  • SLICED : vacuumed platic pack separates with plastic layers +/- 500 gr/pack

THIS IS BEEF LOIN / PRIME CUT FOR STEAK OR ROAST, please do not cook it for long hours become rendang or curry yah (beef cuts for stew / long hours cooking to get it tender i.e casserole, slow cooker, curry, soup, jerky, rendang, gulai, opor, soto, rawon, dendeng, or empal just use the cheaper cuts which is the SECONDARY CUTS; blade, brisket, chuck, knuckle, shank, silverside or short plate).

There are 3 PRIME / LOIN cuts of meat, namely SIRLOIN (striploin / porterhouse / new york strip), TENDERLOIN (fillet mignon / eye fillet) and RIBEYE (cuberoll / scotch fillet). Some people also include RUMP as loin, so do we. US BEEF LOIN / PRIME CUTS equals to wagyu beef marbling 3-4 as you can see they have marbling (intramuscular fat, more info please read below)

 

ABOUT US BEEF (Yenny Firdaus says)

  • CONDITION: All FROZEN because they're shipped by boat to Indonesia from the other side of the planet.
  • SIZE: BIGGER 20-40% compared to beef from other countries i.e whole cut of US sirloin is 8kg while the Australian around 5kg. 
  • US beef is VERY GOOD FOR MONEY, why?
  • QUALITY equals to wagyu beef marbling 3-5 because they have MARBLING / INTRAMUSCULAR FAT is fat that is located between and within muscle fibers the fat that makes the meat tender for grilling.
  • COLOUR kinda pinkish compared to other beef breeds, very juicy and tender if you grill it up to medium well. 
  • Most US beef cuts contain fat as you can see from the pictures or our homemade youtube videos, including the tenderloin. So, when you decide to buy US beef, please do not complain yah!
  • The USDA (United States Department of Agriculture) system has three categories for quality beef; PRIME, CHOICE & SELECT. We sell them all but focusing on the CHOICE as they're more reliable; not crazy expensive but quality similar to wagyu beef marbling 4-5. We also sell the PRIME but importers do not bring them in much. And we sell the SELECT too because they're super good price, almost similar quality to the CHOICE but smaller in size and less marbling.
  • You should also read about US beef from the real / expert writer below, so you'll know more.

​WHAT’S THE DIFFERENCE BETWEEN AUSTRALIAN AND US BEEF? source https://steakschool.com/learn/australian-vs-us-beef/

  • Any Australian who has spent time in the US will know there are some important differences between our two nations.
  • In the US, light switches flick the wrong way; sales tax is added at the register; soft drinks are bigger; there’s still a one-cent coin for some reason; and thongs definitely don’t go on your feet.
  • But there’s one difference that isn’t obvious at first glance – our beef. For starters, we haven’t been able to agree on a common terminology for our cuts.
  • What we would call the topside and silverside cuts, for instance, are collectively known in the US as ‘round’ cuts, and what we would call a porterhouse or sirloin steak would be referred to in the US as a strip or New York steak. But where we really differ is in how we feed our cattle.
  • What are cattle fed?
  • There are many factors that can contribute to the tenderness and flavour of beef, but perhaps the most important element is the type of feed the cattle are raised on. While all cattle are grass-fed at first, there comes a point when they either remain grass-fed or are switched to a grain diet.
  • In Australia, the vast majority of cattle are grass-fed, but in the US, they tend to be grain-fed. Grain-fed cattle in the US are mostly fed on corn and soy. This feeding regime leads to beef that has a consistently buttery flavour and mouthfeel.
  • Of course, they have grass-fed beef in the US, too, but it tends to be a by-product of the dairy and beef production system, and is of variable quality, usually ending up in hamburgers.
  • Grass-fed represents only about four to five per cent of beef consumption in the US, and even then, much of that is produced in Australia, New Zealand and Uruguay. 
  • On the other hand, Australia’s predominantly grass-fed cattle are raised and fattened exclusively on pasture. (When Australian cattle are grain-fed, it’s primarily on barley and wheat, instead of corn and soy.
  • Which is better, grain-fed or grass-fed?
  • The distinction between grain-fed and grass-fed beef is important because, where grain-fed beef tends to be more consistent, grass-fed beef is more affected by seasonal and geographic factors, leading to a wider variety of complex flavours and textures.
  • The high beta-carotene content in grass also leads to stronger flavours in the fat found in grass-fed beef. Both grain-fed and grass-fed beef offer a number of health benefits, and are highly concentrated sources of the nutrients you need to survive.
  • Grass-fed beef tends to be leaner than grain-fed beef, and is a particularly good source of iron and zinc, which are important for energy, brain function and healthy growth and development. Grass-fed beef is also high in Omega 3 fatty acids, the same healthy fat found in fish.
  • How does beef get graded?
  • The differences in production between the US and Australia are reflected in each country’s grading system. The United States Department of Agriculture (USDA) system has three categories for quality beef – Prime, Choice and Select – and emphasises intramuscular fat, which is found in greater amounts in grain-fed beef. In the US grading system, grass-fed beef essentially doesn’t grade, and in the small number of cases where it does, the grades tend to be low. 
  • The Meat Standards Australia (MSA) grading system instead focuses on the eating quality of specific cuts, with regards to tenderness, juiciness and flavour, and doesn’t treat intramuscular fat as a prerequisite for high-quality beef. That’s not to say, however, that Australian grass-fed beef is without marbling, with some Aussie grass-fed beef receiving impressive 4+ marble scores. The AUS-MEAT Chiller Assessment scores each beef carcasse according to the colour of meat and fat, the amount of marbling, eye muscle area, rib fat and the maturity of the carcasse, providing clear quality categories to customers.
  • Ultimately, whether you prefer the sweet and buttery flavour of US grain-fed beef, the more varied and interesting flavours of Australian grass-fed beef or the flavour profile of Australian grain-fed beef will come down to your own personal taste.
  • What we can all agree on, though, is that feet and inches are no way to measure anything. The metric system is waiting for you, America…

ABOUT OUR BEEF & LAMB PRODUCTS 

  • Mostly well known branded imported brands from Australia, USA, New Zealand, Brazil and Spain (we never sell non-brand meat products). The only local beef brand is the TOKUSEN WAGYU BEEF but they're world class quality, managed by the famous beef & cattle company the SANTORI BEEF part of the JAPFA giant companies as you can browse on their website.
  • All HALAL CERTIFIED, processed humanely, with ISO numbers etc (printed on the carton box)
  • Meat products we supply are FAST MOVING with good turnover, we are receiving fresh supply regularly and directly from the main suppliers, manufacturers or importers. We have been doing this for years and have built our business on honesty.
  • We do our own cutting production with modern machines hygienically to cut the whole meat cuts into portions (small cuts). For example a whole cut ribeye weight 4.5kg will be portioned cut to become 1/3 roast @1.5kg, steak cuts 1, 3/4 and 3/8 inch all are re-vacuum packed. Also we do meat slicing with a slicer machine. Our portioned meat cuts are for 1 week stock to ensure our customers will get the freshest cuts as possible. 
  • We weigh our meat using a digital scale made in Japan, which we always review regularly. If there is a difference between your scale and ours, please do not judge us immediately. Please check your scale first.
  • As for the price, we stay competitive by working directly with our suppliers and we are certain that we provide the best value for money. You will be hard pressed to find similar quality and service anywhere else as our success and reputation is recognized not through a 5 star shiny butcher shop but WORD OF MOUTH from our valued loyal customers. Our name is well recognized within the expatriate and local community of Jakarta who experienced and understand what quality meat is about. We are pleased to provide our quality service and products to more than 1,000 households who trust us regularly with their meaty needs... So if you are a new customer, there's nothing to be afraid of deciding to buy meat products from us. Goodwind Butchery is a proper meat shop, not ECE-ECE, said the locals :)

How to handle frozen meat?
Defrost slowly in the chiller / fridge over night, leave it in its plastic pack.Before grilling / cooking, take them out of the fridge till fully defrosted, having reached room temperature or not cold anymore (please keep them in the packaging bag to prevent dryness at the surface and to keep naughty flies and geckos away :)

Average time needed to fully defrosted frozen meat having reach room temperature / not cold anymore
Steak cuts, 2-3 hours
Whole cut meat 2-3 kg, need at least 4-5 hours
Whole cut meat 4-5 kg, need at least 7-8 hours
Whole cut meat weight 6-8 kg, need at least 8-10 hours 
Lamb carcass 13-15 kg, need a good whole day


Defrosting meat with a microwave is not recommended! 
Why? because microwaving the frozen meat actually makes it partly cooked especially at the surface and you will lose the juice. 

Do not refreeze defrosted meat!
Why? If it thaws and refreezes, this will be compromised and molds will grow on it which are harmless although it's not a good look and tastes no good.

How long can we keep frozen meat and still edible?
If constantly below -18 C, years! But better to cook it as soon as possible, maximum a month from the purchase. If the meat vacuumed plastic is torn frozen meat in the freezer they tend to get freezer burnt, will form ice on the surface and break the meat fibers this will cause dryness.

Demand to obtain whole meat cut with less or more fat
The whole meat cuts that you order will be sent in the original plastic packaging (we have never opened it).
Pardon us, we can't accommodate this request as we can't tell which one has more or less fat in it until the meat is cut.
Meat is a natural product with different sizes, shapes, colours and fat content as you can see from the real photos and some with our homemade youtube videos. You can see what's inside from the photos or youtube videos of its portioned cuts for roast or steak.