People tend to eat food without knowing the benefit or effect of food. What they wanted to know is whether the food is delicious or not. This situation applied to beef as well. Not many know the name parts of the meat and even if they do, the answer usually wrong. Just like the living things in this world, the beef part divided into eight primal cuts, and every piece has different taste and texture. All of these type or parts of beef you can get it at halal meat singapore.

The primal cuts later divided into subprimal, the forequarter, which is the front side of the cow. Another is hindquarter or the back of the cow. But for today, we will be discussing the forequarter which sold by the beef wholesale Singapore.

The first cut is called chuck, a beef part near to the neck, shoulder blade, and upper arm. This part has a tight texture but very flavorful cuts of meat. Beef chuck is perfect for the braised dishes like beef stew or pot roast. It is also excellent for making ground beef that produces juicy burgers and ground beef stew.

The second cut is rib, a part made from the top part of the center section of rib. The rib cuts have a very tender texture and flavorful taste. The beef rib is are best cooked over dry heat and for long periods. American BBQ usually favor grilling or smoking these tender cuts.

The third part is the beef plate which also called a short plate or long plate. The section usually cut from the belly of the cow. This part has a chewy and quite tough texture. Because of the toughness, the beef plate is perfect for braised cooking to tenderize the texture. it can be used in making ground beef.


The fourth cut is beef brisket which the cuts are taken from the breastbone or the chest of the cow. The texture is tough, but it was one of the most flavorful cuts of meat. That’s why it needs to be cooked right away. The beef cuts perfect for the low-temperature cooking to break down and tenderize.

The last part of forequarter cuts is beef shanks or the leg of the animal’s thigh. The part was cut from the leg of cow and had tough texture but flavorful taste. The Shank doesn’t yield very many cuts of meat; thus, it is best in soups, stews, or to make beef stock.