BEEF PRODUCTS

JEDCO has been supplying premium quality beef products from the US, Australia, Canada, and Brazil to major hotels and supermarkets in the country . Among the brands we carry includes Harris Ranch, St. Helen’s, Nebraska, IBP, the Station, Fine Cut and many others. We take pride in providing tender, juicy, flavorful and nutritious beef products to our customers. Furthermore, our beef products are of high standards and has passed stringent government inspection systems. We also carry Halal beef and organic beef

BEEF CUTS

BRISKET & FORE SHANK
BRISKETMade from the breast or lower chest of the cow, brisket is a tough beef cut that is prepared by braising or slow smoking.
It is also commonly cured and made into pastrami or corned beef. 
SHORTLOIN
SHORTLOINThe short loin cut of beef has the most popular cuts around, including porterhouse,
T-bone, New York strip, and filet mignon. The short loin contains part of the spine,
and is located immediately behind the ribs. The cuts are extremely tender and best
for grilling or pan searing. 
RIB
RIBS (Rib Roast, Rib Steak, Rib Eye Steak, Rib Eye Roast, Back Ribs)Ribs are generously marbled, so they have an extremely tender, fall-off-the-bone
texture and full-bodied flavor.Smaller cuts like rib-eye steak are best for grilling
and pan frying, large cuts like standing rib roasts are good for roasting,
and short ribs are best braised.
CHUCK
CHUCK: Blade Steak, Eye Steak, Arm Roast, Blade Roast, Short Ribs, Flatiron Steak, 7-Bone RoastThe chuck contains connective tissue (including fat and collagen) which partially melts
during cooking. The meat is prepared by stewing, slow cooking, braising, or pot roasting to
make the meat tender.Chuck is also commonly made into ground beef (for hamburgers,
meatballs, etc.), and is one of the more economical cuts available. 
SIRLOIN
SIRLOIN: Sirloin Steak (Flat Bone/Round Bone), Top Sirloin Steak, Tri-Tip RoastSirloin cuts make sirloin steaks or tri-tip roasts/steaks (commonly called “culotte”),
which are chewy, but very flavorful. They’re found near the rear end of the cow and
are a great value.Sirloin cuts are often labeled by the bone they contain:
Flat, round, wedge, or pin. 
ROUND
ROUND: Round Steak, Round Roast, Rump Roast, Tip Steak, Tip Roast.

Round cuts are taken from the leg and backside of the cow. Because there’s minimal fat marbling, many chefs make burgers or sausages from the inexpensive beef.

It can also be slow cooked in moist heat (like braising), or sliced thin and dried/smoked at a low temperature to make jerky.

SHORT PLATE & FLANK

FLANK: Flank Steak, Flank Steak Rolls.

Flank steak is from the abdominal muscles of the cow. Because it can be tough, the cuts are grilled, pan-fried, broiled, or braised for tenderness, and are often marinated as well.Like plate cuts, flank steak is common in stir fry and often used in Asian cuisine.

SHORT PLATE: Skirt Steak, Plate Short Ribs.

Plate cuts are from the underbelly of the cow, and are made of tough, fatty meat —
usually from the cow’s diaphragm.In addition to being cheap, plate cuts are
extremely flavorful and are often marinated before grilling or pan-searing to add moisture.
They’re typically used in stir fry or fajitas.

SHORTLOIN
SHORTLOINThe short loin cut of beef has the most popular cuts around, including porterhouse, T-bone, New York strip, and filet mignon. The short loin contains part of the spine, and is located immediately behind the ribs. The cuts are extremely tender and best for grilling or pan searing. 

BEEF VARIETY CUTS

Tongue, Liver, Kidney, Heart.

Not for the squeamish, beef tongue, liver, kidney, and heart are common cuts to find in butcher chops, too. Tongue is fatty, usually boiled, and common in many types of cuisines including Mexican, Indian, Portuguese, Brazilian. Calf livers are considered a delicacy around the world, and can be baked, boiled, broiled, fried, stir-fried, or eaten raw. Though almost no one eats beef kidneys in the US, they are low in fat and high in protein. Typically, they’re used in stews  or served rare.And beef heart is so lean and flavorful that it can be simmered, baked, or braised.

(source: USMEF International Meat Manual | Photo credits courtesy of American Angus Association | Text from http://www.businessinsider.com/the-ultimate-guide-to-beef-cuts-2013-4?op=1. Retrieved on July1, 2013. “How to Pick the Perfect Cut of Beef” Article by Megan Willet)