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US BEEF CHOICE DAGING SAPI IGA TANPA TULANG adalah potongan premium yang diambil dari bagian chuck pada short ribs, dikenal dengan marbling yang kaya, rasa daging yang kuat, serta tekstur yang secara alami lembut. Potongan ini sangat serbaguna dan cocok digunakan pada berbagai gaya masakan Asia maupun Barat. Dengan keseimbangan lemak dan daging yang ideal, potongan ini sangat sesuai untuk dipanggang, dibraising, dimasak lambat, diiris untuk BBQ, ataupun dipotong kubus untuk hidangan berkuah dan sajian hearty lainnya.

US BEEF CHOICE CHUCK SHORT RIB BONELESS is a premium cut taken from the chuck section of the short ribs, known for its rich marbling, deep beefy flavor, and naturally tender texture. Highly versatile, this cut performs exceptionally well across Asian and Western cooking styles. Its balanced fat-to-lean ratio makes it ideal for grilling, braising, slow-cooking, slicing for BBQ applications, or cutting into cubes for hearty dishes.

Asian cooking ideas:
1. Korean BBQ Galbi / Karubi; Thin-sliced, marinated with soy sauce, garlic, sesame oil, sugar, and pear/kiwi for tenderness. Grill quickly on high heat for caramelized edges.
2. Korean Bulgogi; Extra thin slices marinated sweet–savory; perfect for pan-searing or stir-frying with onions and veggies.
3. Japanese Yakiniku; Season lightly with salt or yakiniku tare. Grill until just charred—great marbling makes it juicy.
4. Japanese Sukiyaki or Shabu-Shabu; Very thin slices simmered briefly in broth or sukiyaki sauce. Soft, melt-in-the-mouth texture.
5. Indonesian Konro / Grill Style; Cut into thick blocks, marinated with spices, then grilled or braised until tender and smoky.

Western cooking ideas:
6. Slow-Braised Short Rib Stew; Cook low and slow with wine, herbs, garlic, onion, and stock until fork-tender. Excellent for plating.
7. Oven-Roasted Short Rib Slabs; Season with paprika, pepper, and herbs; roast or smoke at low temperature until juicy and tender.
8. Beef Ragu / Pasta Sauce; Dice into cubes and slow-cook with tomato, wine, and aromatics. Rich, flavorful pasta topping.
9. Chunky Beef Chili; Cut into cubes and simmer with beans, spices, and tomatoes for a hearty and aromatic chili.
10. Beef Skewers / Kebabs; Cube the meat, marinate, then grill on skewers. The fat marbling keeps the meat moist and flavorful.

Everyday / simple uses:
11. Stir-Fry Beef; Cut into thin strips; cooks quickly and stays tender for rice or noodle dishes.
12. Beef Fried Rice / Yakimeshi; Small diced pieces add flavor and juiciness.
13. Pan-Seared Steak Cuts; If cut thicker, treat like a mini-steak—pan-sear, rest, slice, and serve.

VARIANTS & PACKAGING:
1. WHOLE CUT; original vacuum-sealed bag. Weight ± 6.5 kg/pc. Dimension ± 40 × 22 × 10 cm (16 × 8.5 × 4″)
2. PORTIONED CUTS; cut from whole piece according to standard or custom sizing, vacuum-packed.
3. CUSTOM STEAK CUTS for Galbi / Kalbi / Karubi / Bulgogi dishes; freshly cut to order using bandsaw machine, perfect for Korean BBQ or Japanese grilling styles, vacuum-packed. Weight per pack 400–600gr
4. CUSTOM SLICES; freshly processed to order from the portioned cut, 2–3 mm thick for marinated Korean-style dishes, vacuum-packed in ± 500 g packs with plastic separators for easy 250gr cooking portions.
5. KONRO CUTS; thick-cut blocks for grilling or braising, vacuum-packed. Weight ± 500 g packs or by request.

📋 CATATAN