Whole Chicken
Whole Chicken: The chicken with all parts intact, generally including the giblets stuffed in the cavity. Consists of white and dark meat. Poultry Half: The chicken is split in half lengthwise through the breast and back, leaving fairly equal halves consisting of the same parts.
Gizzards
A chicken’s gizzard is a small organ that helps it digest food—far from glamorous, yes, but gizzards are valued in cuisines around the world. They cost less per pound than most any other cut of chicken, don’t take a lot of prep, taste like dark meat squared, and are packed with good nutrition.
Beef Cubes
Beef cubes boneless feature an excellent mix of gamey, tender, and savory cubes of boneless beef. You get flavor-rich beef with an excellent mouth-feel that can be cooked in several ways. However, the beef cubes boneless taste the best when slow-cooked using moist heat methods. You can make a nice beef stew, buttered or sticky […]
Premium Chicken Sausage
Ingredients; skinless chicken meat, water, flour, rusk, spices, salt, phosphate, MSG(AJI-NO-MOTO), chicken skin.
Premium Beef Sausage
Ingredients: Beef, water, salt, flour, rusk, fat, MSG(Aji-No-Moto), Ascorbic acid, STTP, Sodium meta bisulphat, spices, natural flavors.
Chicken Burger Patties
Chicken Mince
Chicken mince is gotten from chicken breast or chicken fillet.
Drumstick
The drumstick is the lower portion of the leg, taken from the knee down. It is a dark meat and is therefore very juicy and tender. While drumsticks can be deboned, it is more common to find them bone-in, seasoned or slathered in barbecue sauce, and barbecued whole.
Thigh
Thigh meat is a dark meat that is cut from the upper section of the leg, specifically from the knee up. It is one of the juicier and more tender cuts of poultry meat and is most often skinned and deboned for use in stir-fry and skillet dishes.
Wings
Wings are another source of white meat and can be divided into three sections: the wing tip, winglet, and wing drumette. Of the different cuts of poultry meat, wings are often the most popular choice for barbecuing, but they can also be baked or pan-seared.