MEAT

MEAT & MEAT CUTS

Fresh Express is one of the key distributors of meat in the UAE, supplying the food service sector with a variety of frozen and chilled products.

We focus on sourcing original and noble products reflecting the unique care given to the breeding far away from intensive and industrial methods. As a meat distributor, we offer an extensive list of brand names you can trust, which allows us to have full traceability which works hand in hand with our sustainability principals.

We stock quality beef brands and breeds mainly from Australia, Belgium, France, UK and The Netherlands such as Black Angus & delicious Wagyu. Quality, consistency, flavor and texture. You can choose from standard or portioned cuts, of cattle, veal, and lamb. Just speak to any of our sales members about your requirements.

Cheek & Tongue

Cheeks & tongues have highly connective tissues and are perfect for braising/ low & slow cooking types which allows the tissue to break down gradually, yielding a tender texture that’s full of flavor.

Beef Cuts: Cheek | Tongue

Cooking Type: Slow & Long

Braise

Slow Cook

Neck

One of the tastiest cuts. Idealy should be fried lightly and then stewed slowly. Usually used in winter dishes such as a nice hot stew.

Beef Cuts: Neck

Cooking Type: Braise

Braise

CHUCK

Consisting of parts of the neck, shoulder blade, and upper arm, with high amounts of connective tissue, beef chuck produces tough but very flavorful cuts of meat. It’s also good for thinly sliced Yakiniku & Asian style cooking.

Beef Cuts: Chunk Steak | Diced chunk

Cooking Type: It is popular as a slow cook or braising cut

Braise

Slow Cook

Thin Slice

Grill

BRISKET

Also known as the primary cuts. These cuts before the loins and after the chuck, are the 8 ribs of the cattle. They are very tender and ideal for grilling, roasting or pan-frying.

Beef Cuts: Navel end brisket| Point end brisket

Cooking Type: Slow Cooking

Braise

Slow Cook

RIB

Also known as the primary cuts. These cuts before the loins and after the chuck, are the 8 ribs of the cattle. They are very tender and ideal for grilling, roasting or pan-frying.

Beef Cuts: Rib eye| Standing Rib roast | Rib cutlet

Cooking Type: Pan-fry & Grill

Braise

Grill

SHANK

Also known as shin, a highly worked muscle with high level of connective tissue. it needs long hours of cooking to allow the breakdown of fibers to tender, and result in a flavourful meat.

Beef Cuts: Osso Buco (Bone in) | Gravy beef (Boneless)

Cooking Type: Slow cooking & Braising

Braise

Slow Cook

PLATE

Beef plate are the lower part of the ribs, and mostly known for short ribs. they contains a lot of cartilage, which is why they are ideal for braising. with low temperature moist heat cooking, it will dissolve and turn into gelatin. The plate is also where the skirt steak is located, which is extremely flavorful. It’s also a thin piece of meat, allowing you to cook it quickly over high heat.

Beef Cuts: Short Rib | Skirt Steak

Cooking Type: Short Ribs: The cooking process with moist heat at a low temperature. Skier steak: High temperature and quick.

Braise

Thin Slice

SHORT LOIN

This is where we find the most desirable cuts of meat. These include T-bone and porterhouse steaks. These steaks are cut starting at the rib end and working toward the rear. The first-cut steaks are club steaks or bone-in strip steaks. The center-cut steaks are T-bones, of which there are six or seven cuts.

Beef Cuts: T-bone | Porterhouse steak

Cooking Type: Grill & Oven roast

Roast

Grill

Thin Slice

FLANK

Mainly known as the flank steak, which is
a tender and flavorful cut with a strong meat grain running in one direction. perfect for thin steaks, stir fry and grilling.

Beef Cuts: Flank steak

Cooking Type: Stir fry and grilling, cooked no more than medium rare for the best results. Quickly & high temp.

Thin Slice

Stir Fry

Grill

SIRLOIN

One of the most popular cuts, this piece of beef is a great mix of tender and flavour. Ideal for grilling, pan frying, or as a primal it makes a great roast.

Beef Cuts: Sirloin | Porterhouse | NY Cut

Cooking Type: Grill & Pan-fry

Grill

Stir Fry

Thin Slice

TENDERLOIN

One of the most tender and most popular cuts of beef, this is where we get the filet mignon. It has very little fat, which means it’s ideal for cutting into steaks and pan frying or grilling. Also Chateaubriand is made from the center cut of the tenderloin.

Beef Cuts: Fillet | Eye fillet | Fillet mignon | Chateaubriand

Cooking Type: Pan-fry & Grill

Stir Fry

Grill

TOP SIRLOIN

Top sirloin is often cut into steaks that are good for grilling. As the sirloin is closer to the rear leg of the animal, the muscles gets a bit tougher.

Beef Cuts: Pin-bone steak

Cooking Type:

Stir Fry

Slow Cook

BOTTOM SIRLOIN

The bottom sirloin is usually divided into three main components: the tri-tip, ball tip, and flap, which are perfect for roasting and barbecuing.

Beef Cuts: Tri-tip | Ball tip | Flap

Cooking Type:

Roast

Grill

Thin Slice

ROUND

The round cut consists of the back leg of the steer. Muscles from this area are fairly lean, but also tough because the leg and rump get fairly exercised.

Beef Cuts:

Cooking Type: Fast grilling, or thin slicing for pan

Roast

Grill

Thin Slice

OXTAIL

Often called oxtail is perfect for braising.

Beef Cuts: Oxtail

Cooking Type: Braise & Slow Cook

Braise

Slow Cook

EXPLORE THE CUTS

Click and discover the cuts we have and learn more about each in detail.

LEGEND

THE BEEF CUTS CAN BE DISTINGUISHED INTO 3 CATEGORIES

PRIMARY

They are all the cuts from the ribs to the loins. These cuts are located in the middle of the cattle and are very tender and ideal for grilling, roasting or pan frying.

Ribeye / Cube roll / Prime Rib / Tomahawk

A complexity in texture and flavour, the rib eye is very marbled and composed of three muscles.

The cube roll is a rib eye without the upper muscle called lip
The Prime Rib or OP Rib is a rib eye bone in
The tomahawk is a prime rib with an extra-long bone (20/30cm).

Tenderloin / Fillet

The most tender part of the beef but one of the rarest as well which makes it very expensive. The chain is the side muscle along the cut that is usually removed (Tenderloin Chain Off).

Striploin / Sirloin

Definitely the steak lover cut, highly marbled made of one muscle only.

SECONDARY

FOREQUARTER

Chuck roll, Brisket, Oyster Blade, Shank are ideal for braising, smoking, slow cooking as their fiber is quite large and the fat is well developed. The Brisket is usually sold in 2 cuts, the point end that has a D shape and the navel end that has the rectangular shape and that is much fattier due to the proximity with the lower part of the rib cage.

HINDQUARTER

Topside, Rump, Silverside, Knuckle are leaner cuts with more tight fiber that presents the right characteristics for stewing, lean mince, stir fry, and roasting for some muscle such as rump roast.

Plate

Short Ribs and Chuck Ribs are very popular cuts in Asia for their stew. Cartilage in the bone gives gelatin and flavor to the stews. The boneless chops guarantee a very tender and flavorful meat thanks to the infiltration of fats in the muscle.
Flank steak is perfect for marinade, tex mex, stew or grilled.
Thick Skirt / Hanger Steak / Hanging Tender, Thin Skirt, are connoisseur cuts that can be pan fried or grilled.

OFFAL & BONES

OFFAL

Cheeks, tail, tongue – they are very tender and cost effective cuts while slow cooked.

BONES

Femur bones are the best for bone marrow, cut in the transverse to grill in the oven.