Beef Sukiyaki Cut
GRASS-FED, PASTURE-RAISED from START TO FINISH, SUSTAINABLE, LOCAL, HUMANE.
Strips of thinly-sliced beef, popular in Japanese dishes becoming a favorite of many.
Quality grass fed beef for your hot pot dishes. Lean meat of good texture with rich and tasteful flavor.
These Grass-Fed Beef are from cattle:
- -Native cross-breeds
- -100% raised on local grass suitable to local climate, which raises their immunity
- -Directly sourced from small family farms around Bukidnon, Northern Mindanao and some parts of Lanao and Zamboanga;
- -Never been fed antibiotics and has never been given synthetic growth hormones; and
- -Tamed by small farmers and have been treated humanely: the animals have not been dehorned or castrated
Sturdier leaner meat especially adapted to our local climate with twice the shelf life of imported beef in local markets. A beef quality you will get to see and feel while cooking.
From a well-fed happy livestock, this lean beef cut is a rich source of nutrients and has relatively fewer calories than the non-lean one.
This can be your daily source of protein, 46% of the daily value requirement can be provided in every hundred-gram serving. It is also a good source of B vitamins such as vitamin B6 and niacin with 33% and 34% respectively, vitamin B12 with 21% and others in small doses.
It is also good source of minerals, 30% selenium, 24% zinc, 21% phosphorous. It contains a good amount of iron as well with 10% of the daily recommendation.
These nutrients are essential to help the body function properly and keep it healthy.
- Excellent in hot pot dishes, jerky, steak salad
- Goes well with vegetables, mushrooms, noodles, tofu
- For your own shabu shabu
Beef Sukiyaki Noodles
*recipe adapted from foodandwine.com
1/2 lb dried fettuccine
1/4 cup + 2 tbsp soy sauce
1/4 cup + 2 tbsp sake
1/4 cup + 2 tbsp water
2 tbsp sugar
2 tbsp vegetable oil
3/4 lb grass-fed Beef Sukiyaki Cut
1 medium sweet onion, cut into 1/2-inch wedges
8 large shiitake mushrooms, caps only, quartered
3 scallions, cut into matchsticks
1 bunch of watercress, thick stems discarded
1/2 lb (about 1/2 block) firm tofu, cut into 1-inch cubes
In a large saucepan of boiling salted water, cook the fettuccine until al dente, about 12 minutes. Drain and rinse under hot water. Transfer the noodles to 4 bowls and keep warm.
Meanwhile, in a medium bowl, combine the soy sauce with the sake, water and sugar and stir until the sugar is dissolved.
Heat 1 tablespoon of the oil in a large skillet until shimmering. Season the beef with salt, add to the skillet and cook over high heat, stirring occasionally, until half-cooked, 2 minutes. Transfer to a plate.
Add the remaining 1 tablespoon of oil to the skillet. Add the onion and cook over moderate heat until lightly browned, 5 minutes. Add the shiitake caps and cook until softened, 5 minutes longer. Add the scallions and watercress and cook, stirring gently, until the watercress is just wilted, 1 minute. Return the meat and any accumulated juices to the skillet, along with the tofu. Add half of the soy-sake sauce. Bring to a boil and simmer just until the meat is cooked through, 1 minute. Spoon the sukiyaki over the noodles and drizzle with the remaining soy-sake sauce.