Start with the cut, then the preparation
This guide covers the 12 beef cuts in the Sesana Putra Jaya catalogue. Each cut comes from a different part of the animal, and its use follows its character. Tenderloin, ribeye, striploin, and tomahawk are steak cuts; topside and rump come from the leg area; shortplate slice and saikoro are made for quick cooking; brisket, shortplate, and oxtail suit longer cooking processes, while minced beef is a versatile ground option.
Before choosing a product, note your best-selling dishes, target portions, cooking methods, and receiving schedule. This helps your kitchen choose beef cuts that are easier to use consistently every day, and makes it simpler to discuss requirements with our team.
- Steak cuts: tenderloin, ribeye, striploin, and tomahawk — cuts for steak menus and special dishes.
- Leg cuts: topside and rump — topside for braises, roast beef, empal, and rendang; rump is versatile when cooked properly.
- Quick cooking: shortplate slice for shabu-shabu, yakiniku, sukiyaki, and BBQ; saikoro for beef saikoro steak, yakiniku, and teppanyaki.
- Slow cooking and ground: brisket, shortplate, and oxtail for slow-cooking, oxtail soup, and stews; minced beef for meatballs, stir-fries, and a wide range of dishes.
Prioritize consistency, then plan portions before ordering
For hotels, restaurants, and caterers, consistent cuts make food-cost planning easier and keep plating predictable. Use estimated portions, menu frequency, and ingredient needs per serving as a starting point, then match order quantities to the menu rotation in place.
Availability can change with stock conditions. Use this guide to plan your needs, then confirm products, prices, and delivery timing through WhatsApp before ordering.
Beef Cuts for Professional Kitchens
Use this table as a starting point when planning ingredients. The final choice should fit your menu and current availability.
| Cut | Characteristics | Best For | Availability |
|---|---|---|---|
 Beef Tenderloin | A premium cut from the loin; very tender with a mild, buttery flavour. | Steak and special dishes. | Check availability |
 Beef Ribeye | From the rib section; tender with rich marbling and intense flavour. | Steak. | Check availability |
 Beef Striploin | From the short loin in the upper back; firm with balanced marbling. | Grilled or pan-seared steak. | Check availability |
 Beef Tomahawk | A ribeye steak with the long rib bone still attached; an impressive presentation. | Grilled steak for special occasions. | Ask About Stock |
 Beef Topside | From the leg area; lean with a firm texture. | Braises, roast beef, empal, and rendang. | Check availability |
 Beef Rump | From above the hind leg; lean, with a rich beefy flavour and firm texture. | Versatile menus when cooked properly. | Check availability |
 Beef Brisket | From the lower chest; rich in flavour, tender when cooked slowly. | Smoking, slow-cooking, braising, and rendang. | Check availability |
 Beef Shortplate | From the lower belly; a balanced mix of meat and fat. | Thin slicing, grilling, and slow cooking. | Check availability |
 Beef Shortplate Slice | Thin slices from the lower belly; marbling keeps the meat juicy in quick cooking. | Shabu-shabu, yakiniku, sukiyaki, and BBQ. | Check availability |
 Beef Saikoro | Dice-shaped cuts from tenderloin or sirloin; tender. | Beef saikoro steak, yakiniku, and teppanyaki. | Ask About Stock |
 Beef Oxtail | From the tail; rich in collagen, gelatinous in texture and savoury when slow-cooked. | Oxtail soup and stews. | Check availability |
 Minced Beef | Ground beef with a uniform texture; generally from chuck, sirloin, or brisket. | Meatballs, stir-fries, and a wide range of dishes. | Check availability |
