Halal is an Arabic word which means permissible or lawful. In the Holy Quran, God commands Muslims and all of mankind to eat of the Halal things - "O mankind! Eat of that which is lawful and wholesome, and follow not the footsteps of the devil.  Lo! he is an avowed enemy of you." (2:168)
 
 
 
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Kingbull Marbling Beef
Chuck Roll
Introduction
Among the 1st-6th ribs, the rare parts A and B
Quality and taste
well-proportioned marble figure, tender and rich aroma. Inner side fiber stretch should be paid attention when chopped.
BBQ, Steak, Hot Pot, Sukiyaki, Teppanyaki
Sirloin
Introduction
On the back, from 12th rib to the 6th lumbar vertebra, the rare part A and B among the 1st~6th ribs, the rare parts A and B.
Quality and taste
Meat is thick and fine Marbling figure, rich and aroma, can be used in many dishes.
Suit for kinds of cooking methods, best for the BBQ, Steak, Hot Pot, Sukiyaki, Teppanyaki.
Short Rib
Introduction
The trianglepart in the inner side of the chest.
Quality and taste
The Marbling fat deposition is very beautiful, tender and soft, rich and aroma, taste fabulous, the best in the BBQ.
Best for the BBQ, Sashimi, Hot Pot, Teppanyaki
Boneless Short Rib
Introduction
The inner part among the 7th-9th rib, connected with the short rib part.
Quality and taste
The Marbling fat deposition is very beautiful, tender and soft, rich and aroma, taste fabulous, the best in the BBQ.
Best for the BBQ, Sashimi, Hot Pot, Teppanyaki
Tritip
Introduction
Part between the Knuckle and D Rump
Quality and taste
The Marbling fat deposition is very beautiful and best for the Sashimi.
Best for the BBQ and Teppanyaki
Tenderloin
Introduction
The side part on the belly near the lumber vertebra.
Quality and taste
This part is not the muscle part, which hardly move often. Extremely tender and less Marbling figure, favred top grade material.
The middle part of the tenderloin is best for the French steak and the two sides are best for fry.
Ribeye Roll
Introduction
The rare part among the 7th-11th ribs on the back.
Quality and taste
Thick and of fine Marbling figure, tender and soft, taste good, multi-methods to cook.
Multi-methods to cook, best for BBQ, Sukiyaki, Hot Pot, Teppanyaki, Steak.
Oyster Blade
Introduction
Scapula Part
Quality and taste
Beautiful and rich figure, tender and fresh. Match for the Tuma Sashimi.
Best for the BBQ, Sukiyaki, Hot Pot, Teppanyaki, Steak.
Clod
Introduction
The attached flesh on the scapula bones, sliced from the bone.
Quality and taste
Less fat but very fresh.
In the summer time, best for slice into thin piece and bake, taste very good and also best for steak, Teppanyaki, Hot Pot.
     
>> Contacts
Name of business:
Shaanxi Kingbull Livestock Co. Ltd.
Address:
7/F, HuaJing Business Square, No. 20, South FengHui Road, Xi'an Hi-tech Industry Development Zone, China.
Tel no:
+86-29-8837-2022
Fax No:
+86-29-8837-2021
Contact :
Zhao Xiaowei
Website:
Email:
office@qinbao.com.cn
 
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