Dalian Junyu Food Co., Ltd. – 線上商品櫥窗

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1. Halal beef: Shortloin

Separated from the rump and loin at the pin bone, the shortloin is usually one rib, but may have up to three ribs. Thin flank is removed in a straight line at a distance measured from the outer edge of the eye of the meat, at teh rib end and ...

2. Halal beef: Beef Strips

Prepared by slicing Rump Cap into strips. The Eye of Rump and Rump Centre may be similarly sliced.

3. Halal beef: Hindshank (bone-in)

The hindshank is cut from below the knee joint throgh the femur bone of a hindquarter; leaving the patella intact. This cut includes the tibia bone and the patella. The outer skin and other surface fat are removed.

4. Beef, Foreshank with Bone, Derived from Forequarter by Cut Through Joint of Arm Bone and Humerus

With bone
Derived from forequarter by cut through joint of arm bone and humerus
From raising to slaughtering processes and halal
Our halal beef is pollution-free, nuisance less
Our factory has good productivity (60 cattle per day)
From ...

5. Halal Beef Quarter Cut

Our halal beef is pollution-free, nuisance less
Our factory has good productivity (60 cattle per day)
From slaughtering to packing processes, they are all Islamic