Fresh stew meat is usually taken from the tougher cuts because the stewing
process tenderizes the meat. The best stew meat is from the chuck because it is very flavorful.
The muscle of the breast, which runs along both sides of the breastbone, located on the upper portion of the breast. Consists of white meat only. FRESH HYGIENIC AND 100% HALAL
The top blade is located above the shoulder blade and is known as the top blade roast. Although it is usually braised, it is tender enough to be oven roasted if it is not overcooked. Other names for the top blade roast include:
Flatiron Roast
Top Chuck Roast
Blade Roast
Chuck Roast First Cut
Lifter Roast
Triangle Roast
The top round roast is obtained from the top round muscle. It is one of the better cuts from the round primal in terms of flavor. Pot-roasting is still the recommended cooking method for a top round roast, because it can be a bit chewy if cooked with dry heat methods.
Tripe is the edible lining of the stomach. It is most often obtained from the first three of the four stomachs of beef cattle: rumen, reticulum, and omasum. The fourthstomach, the abomasum, is also used, but much less often. The rumen is known as flat, smooth, or blanket tripe; the reticulum is known as honeycomb or pocket tripe; and the omasum is known as book, Bible, or leaf tripe.