A Beef Supplier, Best Meat Market

beef, flesh of mature cattle, as distinguished from veal, the flesh of calves. The best beef is obtained from early maturing, special beef breeds. High-quality beef has firm, velvety, fine-grained lean, bright red in colour and well-marbled. The fat is smooth, creamy white, and well distributed. In young beef the bones are soft, porous, and red; the less desirable mature beef has hard white bones. Beef tenderness and flavour are improved by aging; in one common aging method the carcass is hung for about two weeks at approximately 36 °F (2 °C), encouraging physical changes in the muscle tissue that enhance the quality of the meat.

Pork is the culinary name for the meat of the domestic pig. It is the most commonly consumed meat worldwide. Pork is eaten both freshly cooked and preserved; curing extends the shelf life of pork products. Ham, gammon, bacon, and sausage are examples of preserved pork. Charcuterie is the branch of cooking devoted to prepared meat products, many from pork.