JunYun Food Co., Ltd – Product Catalog

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JunYun Food Co., Ltd

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1. Striploin: Chain muscle, silverskin off, steak ready

The Striploin with chain muscle removed. The silverskin is removed 25mm from the vertebrae edge.

2. Striploin: Standard

This is the remaining portion of the shortloin after the tenderloin and all bones have been removed.

3. Ribs prepared

Prepared from the 7 Rib Set by removal of the chine and feather bones. The ribs are cut 75mm from the eye, at the loin end, parallel to the vertebrace.

4. Knuckle

The Thick flank with the lip, cap (web) and associated fat removed.

5. halal beef:Thick flank

The remaining portions of the bone-in round after the inside and outside are removed. The patella, joint capsule and tendon are removed.

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