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Fresh meat
Beef back ribs
A cut of beef that comes from the section of meat
removed from the prime rib when it is boned.
Generally there is not much meat, but the ribs are
often used for grilling and then cut and served
individually as single ribs. It is also called beef
ribs, Texas ribs, or beef spare ribs.

Rib eye Steak

The rib eye is a beef steak from the rib section.
The rib section of beef spans from ribs six through
twelve. Rib eye steaks are mostly composed of the
Longissimus dorsi muscle but also contain the
Complexus and Spinali muscles.

Beef Tenderloin
The tenderloin is an oblong shape spanning two
primal cuts: the short loin (called the sirloin in
Commonwealth countries) and the sirloin (called
the rump in Commonwealth countries). The
tenderloin sits beneath the ribs, next to the
backbone. It has two ends: the butt and the "tail".
The
smaller,
pointed end the "tail" starts a little past the
ribs, growing in thickness until it ends in the
"sirloin" primal cut, which is closer to the butt of the cow. This muscle does very little
work, so it is the tenderest part of the beef.
Beef prime ribs

A standing rib roast, also known as prime rib,

is a cut of beef from the primal rib, one of the
nine primal cuts of beef. While the entire rib
section comprises ribs six through 12, a
standing rib roast may contain anywhere from
two to seven ribs.

Beef cubes
Cube steak is a cut of beef, usually top round or
top sirloin, tenderized by fierce pounding with a meat tenderizer, or use of an electric
tenderizer. The name refers to the shape of the indentations left by that process (called
"cubing").

Milk
Daily fresh
milk
Early-lactation milk contains
colostrums, which carries the mother's
antibodies to its young and can reduce
of many diseases. Milk contains many
nutrients and the carbohydrate lactose.

the risk
other

Flavoured Milk
There are three flavour of milk that manufactured by our company, which are banana
flavour, strawberry flavour and chocolate flavour.