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United States - Frozen Beef Cut With Bone

HS Code:
020220 - Meat; of bovine animals, cuts with bone in (excluding carcasses and half-carcasses), frozen
$8.50 ~
USD / lb (Pound), January 23, 2023

Current Offer Base Prices

Available Specifications:

Variety: Bull
Grade: Choice, Select
Processed Style: Frozen
Incoterms: FOB
View Price History
Latest Updates:
A quote is requested by a buyer from Nigeria. (10000 metric ton)
Jan 28, 2023

Our Frozen Beef Cut with Bone from United States

Tridge's suppliers are family-owned and operated companies that pride themselves on carrying the freshest and the highest quality standard and specialty cuts for customers. They have various experiences in developing long-term, loyal business relationships with the highest standard of excellence in customer service and product quality. Tridge will work closely with you to fulfill custom orders with expedient turnaround times.
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Specifications

Grade
USDA Select and Choice
Weight
200-250 lbs
Packaging
Combo Bins (1,000 lb avg)
Storage Condition
Shipping and receiving temp:0°F (-18°C)
Certification
USDA=United States Department Of Agriculture
Shipping Method
Sea/Air

Beef Hindquarter

A beef hindquarter is the whole part of a cow’s leg, from its hock to its hip. This means that it includes two back legs, a sirloin tip (part of the top round), a Porterhouse, and T-bone steaks. Since the cow mainly uses this rear part to walk, the muscle groups in this cut are very lean and not as tough as some other cuts of beef. This makes for an ideal roast; however, the meat can be tough and chewy if not properly cooked. In addition, there is still plenty of fat marbling throughout which makes it perfect for slow cooking methods such as pot roasting or braising without worrying the result is dry and chewy.
Position and Meat Cuts Included
The back half of a cow, including the back legs, sirloin, porterhouse, and T-bone steaks
Texture
Have more muscle and leaner, therefore it is likely to be tougher and chewier if improperly cooked
Cooking Methods
Perfect for roasting or slow-cooking (like braising or stewing) to break down the connective tissues and result in tender meat
Price
More economical

Beef Front Quarter

A beef front quarter (or forequarter) is the equivalent of a cow’s upper body. It includes the chest, neck, and forelegs from right below the shoulder to just above the elbow. These cuts produce more tenderness and can be used for many dishes ranging from pot roast to braised short ribs, but the most popular type of beef front quarters is chuck roasts. You will get the perfect juicy and flavorful dishes from the beef front quarter cuts with an adequate ratio of lean meat and fat. This is one of the reasons why the forequarter beef is likely to be more expensive than the back counterpart.
Position and Meat Cuts Included
The front half of a cow, including four primal cuts: the brisket, foreshank, rib, and square chuck
Texture
Have more marbling fat, making the beef front quarter more tender and flavorful
Cooking Methods
Perfect for grilling or frying because they don't dry out so easily
Price
Higher
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Our Process and Product

Storing

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Cutting

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Quality Control Inspecting

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Packaging

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Certification

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Top 3 Export Markets

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Our Representative in United States

Songhee Lee
Staff

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