Our Commitment is to Deliver a High Quality Beef
OVERVIEW
Seven Seas Offshore with many partners in South America, Eastern Europe, Australia, and Asia supplies halal beef. Fresh or frozen beef is sourced from Brazilian, Argentinean, Australian, or Eastern European farms. Seven Seas Offshore makes sure that cattle are slaughtered in officially registered slaughterhouses based on Islamic (Halal) rules, and Seven Seas Offshore makes sure that slaughterhouses comply with anti-dumping duties. We are also keen to supply high-quality beef from certified and registered slaughterhouses to the markets of the Middle East, Africa, the Arabian Gulf, and China mainland.
Seven Seas Offshore offers a wide range of beef products that meet the most strict standards and regulations in exporting countries, for example, Brazil, Argentina, Australia, and Eastern Europe.
Basics of Beef Cuts
FOREQUARTER CUTS
Shoulder
This large cut comes from the shoulder area and yields cut known for their rich, beefy flavor. Features roast ideal for slow-cooking as well as more tender, grill-ready cuts.
BRISKET
The beef brisket is one of the nine beef primal cuts is, one of the least tender cuts of beef, it can be cooked low and slow until tender, and satisfying with incredible flavor.
CHUCK TENDER
Chuck Tender is chock-full of beefy flavor and has the potential to be one of the most tender steaks on the cow, as long as it’s cooked properly, it can produce some extremely tender meat if not overcooked.
oyster blade
This delicious cut of meat is taken from the blade of an oyster. It’s low in fat with a delicious beef flavor and stays moist even when cooked to good medium.
NECK
It is a very economical cut. If braised or stewed low and slow, the meat will become tender and delicious.
SHIN
Beef shin has little fat and abundant connective tissue. Slow, moist cooking methods over a low heat break down the connective tissue and allow the bone to impart flavour that resulting tender meat.
CHUCK
Beef chuck is one of the best cuts of beef for making beef stew. Beef chuck comes from the well-exercised shoulder and upper foreleg of the steer, so it has lots of tough connective tissue and sinew.
HINDQUARTER CUTS
EYEROUND
These very lean, very flavorful thin steaks, when scalding it on a high heat or slowly roast it in the oven. Either way, you’re in for an absorbing dinner. Eye-round is very high-quality meat, particularly when it cut from the loin and rib areas.
KNUCKLE
The knuckle is very affordable cut. It can be cut into roasts, cubes for kebab or stew, etc. It can also be cut into low cost steaks which are typically cut very thin and pinned for tenderness.
TOPSIDE
Topside of beef is the long, inner muscle of the bull, which makes for a lean cut. It’s more tender than silverside taken from the hindquarters. It tastes delicious when roasted, or diced and slowly stewed
SHANK
These very lean, very flavorful thin steaks, when scalding it on a high heat or slowly roast it in the oven. Either way, you’re in for an absorbing dinner. Eye-round is very high-quality meat, particularly when it cut from the loin and rib areas.
TENDERLOIN
Tenderloin is the long portion of the beef run along both the bull spine’s side. It is widely regarded as the most tender cut of beef, and it’s certainly the most expensive. It’s a portion of the ever-popular T-bone or porterhouse steak.
STRIP LION
Striploins are a boneless cut from the short loin that’s highly prized for its excellent balance of flavor & tenderness. It does have is plenty of intramuscular fat or marbling which gives it great flavour and adds moisture to the piece of meat.
FROZEN BONELESS CUTS
RIBS
Tenderloin is the long portion of the beef run along both the bull spine’s side. It is widely regarded as the most tender cut of beef, and it’s certainly the most expensive. It’s a portion of the ever-popular T-bone or porterhouse steak.
RUmp
The best steak for the BBQ; is really a matter of preference. Striploin steak is one of the most flavorsome steaks and it’s almost as tender as fillet, cut from the middle so you got more prim meat for your money.
FLANK
Flank is a good all-purpose beef cut, suitable for grilling, roasting, broiling, or sautéing. It’s a flavorful piece of meat, but is very lean, containing almost no fat. Despite its toughness, it can be a tasty and tender if you learn how to prepare it properly.
top-sirloin
The top sirloin is a naturally lean, thick cut of steak with a bold, beefy flavor. This popular steak is delicious on its own, it is a favorite for grilling that’s lean enough and affordable enough to enjoy any night of the week.
We Care! This is our sincere message to the clients.
- Head Office Location
Airport Road /Airport Business,
First Floor P.O Box 78-Airport
Beirut, LebanonMain Office
- Customer Support
+ 961 1 456658
+ 961 1 456659
- Office Business Hours
Mon – Fri: 8:00 AM – 5:00 PM
Sat: 8:00 AM – 1:00 PM
Sun: Closed
- Main Office Location
Seven Seas for international trading FZE, Ajman Free Zone C1 Building, Office – C1 – 1F – SF0495, Ajman Free Zone-UAE
- Customer Support
+971 5 08097159
+971 4 2380975
info@7seasoffshore.com
Chairman@7seasoffshore.com