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The long bone is french-trimmed
and juiciness that discerning chefs and retailers have come to trust
Oxtail is the tail of a cow
The ultimate beef cut from USDA
Topside butcher's cut The long bone is french-trimmedTopside is the inner thigh muscle, taken from the hind leg by following the natural seam between the knuckle and the silver side. One of the most common use of this cut is our very own local Rendang which requires slow braising slow cooking of at least 3hours depending on how large the cut of each piece is.
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