Beef rib shortrib US USDA choice Angus CHUCK SHORT RIB 5ribs frozen Nebraska portioned CROSSED CUT for galbi bulgogi 1" 2.5cm (price/pack 1kg 3-4pcs)

Brand: US USDA imported beef
Product Code: 30043
MORE INFO: UTUBE LINKS BELOW
Availability: In Stock
Rp 276.000,-

Our homemade youtube videos for this item :

PACKAGING; 

  • 2 slabs: original vacuumed plastic packed, never been opened
  • 1 and 1/2 slab: shared item, re-vacuumed plastic packed
  • Galbi bulgogi crossed cut 1 & 3/8 inch (2.5 & 1cm): vacuumed plastic packed

 THIS IS BEEF SECONDARY CUT FOR STEW, need some hours of cooking to get it tender i.e for casserole, slow cooker, curry, soup, rendang, gulai, opor, soto, rawon, dendeng, empal etc. ​

  • NOT SUITABLE FOR STEAK OR ROAST .... however some people claimed they can cook it for steak or roast with some kind of tricks or magic recipe that you can check online di Youtube (beef suitable for steak or roast are the LOIN / PRIME CUTS; ribeye, sirloin, tenderloin or rump)

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.

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 (versi bahasa Indonesia, silahkan skrol ke bawah)

  • 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.


TENTANG PRODUK DAGING SAPI & DOMBA KAMI 

  • Sebagian besar merek terkenal import dari Australia, Amerika Serikat, Selandia Baru, Brazil, dan Spanyol (kami tidak pernah menjual produk daging non-merek). Satu-satunya merek daging sapi lokal adalah TOKUSEN WAGYU BEEF tetapi kualitasnya berkelas dunia, dikelola oleh perusahaan daging & sapi terkenal, SANTORI bagian dari perusahaan raksasa JAPFA seperti yang dapat Anda telusuri di situs web mereka.
  • Semua BERSERTIFIKAT HALAL, diproses secara manusiawi, dengan nomor ISO dll (dicetak di kotak karton)
  • Kami melakukan produksi pemotongan sendiri dengan mesin modern secara higienis untuk memotong potongan daging YANG BESAR / GELONDONGAN / UTUH menjadi potongan kecil, misalnya; daging gelondongan ribeye seberat 4.5kg kami potong menjadi 3 bagian untuk roast kecil @ 1.5kg, potongan untuk steak 1, 3/4 dan 3/8 inchi, yang semuanya kami kemas dengan plastik yang di vakum. Daging potongan kecil yang kami produksi adalah untuk stok 1 mingguan untuk memastikan pelanggan kami akan mendapatkan potongan segar sebaik mungkin. Kami juga melakukan pengirisan daging tipis2 dengan mesin slicer.
  • ​Daging kami timbang dengan timbangan digital buatan Jepang yang selalu kami tera ulang secara berkala. Jika terdapat perbedaan antara timbangan anda dengan timbangan kami, mohon jangan langsung menghakimi. Harap cek timbangan anda terlebih dahulu.
  • Mengenai harga, kami cukup kompetitif dengan bekerja sama langsung dengan pemasok kami dan kami yakin harga yang kami bandrol adalah harga yang pantas, bukan 'harga nembak'.
  • Produk daging yang kami suplai FAST MOVING (terjual cepat) dengan omset yang baik, kami menerima pasokan segar secara teratur dan langsung dari pemasok utama, produsen atau importir. Kami telah melakukan ini selama bertahun-tahun dan telah membangun bisnis kami di atas kejujuran. Anda akan kesulitan menemukan kualitas dan layanan serupa di tempat lain karena kesuksesan dan reputasi kami tidak diakui melalui toko daging berkilau bintang 5 tetapi INFO MULUT KE MULUT dari pelanggan setia kami yang berharga. Nama kami sangat dikenal di kalangan ekspatriat dan komunitas lokal Jakarta yang berpengalaman dan memahami tentang apa itu daging berkualitas. Kami senang memberikan layanan dan produk berkualitas kami kepada lebih dari 1.000 rumah tangga yang secara teratur mempercayai kami dengan kebutuhan daging mereka ... jadi jika Anda adalah pelanggan baru, tidak ada yang perlu ditakutkan untuk memutuskan membeli produk daging dari kami. Goodwind Butchery adalah toko daging asli, bukan 'ECE-ECE'.

​Cara manangani daging beku 

  • Cairkan secara perlahan di chiller / lemari es semalaman (jangan dilepas dari kantong kemasannya).
  • Sebelum memanggang / memasak, keluarkan dari lemari es sampai benar-benar mencair atau telah mencapai suhu ruang atau tidak dingin lagi (lumerkan dengan masih didalam kantong kemasannya untuk mencegah kekeringan di permukaan dan untuk menjauhkan dari lalat dan cicak yang nakal :)
  • Rata-rata waktu yang diperlukan untuk mencairkan daging beku hingga mencapai suhu kamar / tidak dingin lagi
    • Potongan steak, 2-3 jam
    • Daging gelondongan (utuh) 2-3 kg, sekitar 4-5 jam
    • Daging gelondongan (utuh) 4-5 kg, sekitar 7-8 jam
    • Daging gelondongan (utuh) 6-8 kg, sekitar 8-10 jam
    • Karkas domba 13-15 kg, butuh waktu seharian penuh

Mencairkan daging beku dengan microwave tidak dianjurkan!
Mengapa? karena daging beku yang dilumerkan dengan microwave cenderung membuatnya menjadi setengah matang terutama di bagian permukaan dan Anda akan kehilangan sarinya. 

Jangan membekukan ulang daging beku yang sudah dicairkan!
Mengapa? Jika daging yang sudah dicairkan lalu dibekukan kembali, ini akan terganggu dan jamur akan tumbuh di atasnya yang meskipun ini tidak berbahaya tapi akan terlihat tidak bagus lagi dan rasanya akan menjadi tidak enak.

Berapa lamakah kita bisa menyimpan daging beku dan masih bisa dimakan? 
Jika terus-menerus di bawah -18 C, bisa bertahun-tahun! Tapi lebih baik dimasak secepatnya, maksimal sebulan sejak pembelian. Jika plastik vakum daging beku robek di freezer mereka cenderung gosong freezer, akan terbentuk es di permukaan dan merusak serat daging hal ini akan menyebabkan daging menjadi kering.

Permintaan untuk mendapatkan daging gelondongan yang punya lemak lebih banyak atau lebih sedikit
Daging gelondongan yang Anda order akan kami kirimkan dalam kondisi masih dengan plastik kemasan aslinya (belum pernah kami buka).
Maafkan kami, kami tidak dapat memenuhi permintaan ini karena kami tidak dapat membedakan mana yang memiliki lebih banyak atau lebih sedikit lemak di dalamnya sampai dagingnya dipotong.
Daging adalah produk alami dengan berbagai ukuran, bentuk, warna dan kandungan lemak seperti yang Anda lihat dari foto asli dan beberapa dengan video youtube buatan kami. Anda dapat melihat seperti apa bentuk bagian dalamnya dari potongan daging gelondongan dari foto atau youtube video dari potongan steak atau roast-nya.