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Beef tongue (also known as neat’s tongue or ox tongue) is a dish made of the tongue of a cow.
Beef tongue is very high in fat, contributing up to 72% of its caloric content.Some countries, including Canada and specifically the province of Alberta, export large quantities of beef tongue. These taste buds are made up of cells. … Cow tongue tastes kind of like meat. But the texture is different, and it is more tender. It is a unique flavor, and you should give it a try.AED 10.50AED 10.50
It is highly nutritious. Bones themselves are rich in vitamins and nutrients, including calcium, magnesium, and phosphorous. … Tissues and bones also contain collagen. Cooking collagen turns it to gelatin, which provides the body with amino acids, which are the building blocks of proteins.AED 21.00AED 21.00
Bone marrow is one of humanity’s first super foods, eaten by our early ancestors and full of protein, calcium, phosphate and magnesium. Cow foot stew is also revered as an aphrodisiac and recommended as a hangover cure. Chicken’s feet are also used as a tasty way to cure what ails youAED 26.25AED 26.25
Oxtail (occasionally spelled ox tail or ox-tail) is the culinary name for the tail of cattle. Formerly, it referred only to the tail of a steer. An oxtail typically weighs 7 to 8 lbs. (1–1.8 kg) and is skinned and cut into short lengths for sale.
Oxtail is a gelatin-rich meat, which is usually slow-cooked as a stew or braised. It is a traditional stock base for Oxtail soup. Traditional preparations involve slow cooking, so some modern recipes take a shortcut using a pressure cooker. Oxtail is the main ingredient of the Italian dish coda alla vaccinara (a classic of Roman cuisine). It is a popular flavour for powdered, instant and premade canned soups in the United Kingdom and Ireland. Oxtails are also one of the popular bases for Russian aspic appetizer dishes (холодец or студень), along with pig trotters or ears or cow knees, but are the preferred ingredients among Russian Jews because they can be kosher.AED 47.25AED 47.25
Although they taste delicious, cuts of sirloin aren’t quite as robust in flavor as a ribeye because of their lower fat content. Top sirloin is one of the most beloved sirloin cuts, with bones and tougher muscle removed for a more tender and juicy steak.AED 393.75AED 393.75
The plate, an American cut of beef from which short ribs may be taken. Short ribs are a cut of beef taken from the brisket, chuck, plate, or rib areas of beef cattle. They consist of a short portion of the rib bone, which is overlain by meat which varies in thickness.AED 105.00AED 105.00