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Also known as Ojo de Bife, the Ribeye comes from the primal section called the beef rib. This famous cut of steak is known for being rich in flavor and has a tender texture. It also has great marbling to it which allows more moisture and flavor to soak into...
Frozen Bangus Belly, Marinated. Bangus Belly with back fillet. Deboned and marinated in vinegar and spices. Bangus or milkfish is the Philippines' national fish. It has a firm texture and a distinct clean flavor. The most popular ways to cook bangus include fried, smoked, grilled, stuffed, relleno, bangus sisig, lumpia,...
Also known as Bife Angosto, is a primal cut that’s found beneath the back of the cow between the ribs and the fillet. Not too lean, fatty and tough, just the perfect balance of everything. The sirloin has a fine and firm texture and is rich in flavor.
Cobbler or basa fish fillet has a light, firm texture, and a mild fish flavor. It is often prepared baked or pan fried This premium Cobbler (basa) fillet is 100% meat with no glazing. Each pack contains whole fillet slabs 350-400g per pack (1pc)
Salmon Loin (Skin-on). Salmon is a full-flavored fatty fish rich in Omega-3 fatty acids, protein, and antioxidants. It has a rich buttery flavor. Most salmon sold have a bright red orange flesh. Perfect for Salmon bakes!
Frozen Bangus Belly.Bangus Belly with back fillet. Deboned and unseasoned. Bangus or milkfish is the Philippines' national fish. It has a firm texture and a distinct clean flavor. The most popular ways to cook bangus include fried, smoked, grilled, stuffed, relleno, bangus sisig, lumpia, and sinigang na bangus. Bangus is...
This ready-to-cook baby squid is cleaned and frozen using the IQF method to preserve freshness. Available in 500g packs. Best to cook as adobo, or as tapas cooked in olive oil & garlic.
White clams locally known as Halaan are nutritious lean source of protein and Omega-3 fatty acids.It is most popularly prepared as Tinolang Halaan, a soup cooked with garlic, ginger, and onions. Available in 1kg packs with 40-60 pieces per pack.
The rump is the division between the leg and the chine cut right through the aitch bone It may refer to: A steak from the top half of an American-cut round steak primal A British- or Australian-cut from the rump primal, largely equivalent to the American sirloin.