Top Blade is the cut from the neck of the cow, US Frozen Boneless Top Blade is characterized by crunchiness and sweetness because of the sinew between the loins. This cut has a uniform lean and fat ratio, so when processed, the fat layer will melt into the meat, creating a rich and tasty flavor.
The freezing process is carried out immediately after slaughter and processing, which maximizes the quality and taste of the meat. This not only ensures freshness but also prolongs use without the use of preservatives, facilitating long-term storage and use in the family. This rapid freezing method, also known as "shock freezing", helps prevent the formation of large ice crystals in meat cells, thereby maintaining the structure and freshness of the meat upon thawing. As a result, consumers can enjoy beef with almost fresh quality, even though the product has undergone long-term transportation and storage.
Cooking methods: Grilling, hot-pot, stir-fry…
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