Buffalo Topside meat: The topside is a large, lean cut of , rolled and divided into two or three boneless joints, topside makes a good, roasting joint full of beefy flavours. The silverside is very similar to topside, but requires slower cooking. Used to make salt or corned .

The silverside is very similar to topside, but requires slower cooking. Used to make salt or corned . The offered buffalo silver side meat is available in gradation of packaging to cater the demands of our clients. Our proficient professionals process this buffalo silver side meat using the latest technology at our ultra-modern processing unit. Features like long shelf life and excellent aroma have aid our buffalo silver side meat to become widely demanded in the market.

The top rump or thick flank is a lean cut that is ideal for roasting, or can be thinly sliced to provide an inexpensive frying steak. Buffalo Hind Quarter mainly consist by four main cuts. buffalo-thick-flank

Buffalo Topside meat: The topside is a large, lean cut of , rolled and divided into two or three boneless joints, topside makes a good, roasting joint full of beefy flavours. The silverside is very similar to topside, but requires slower cooking. Used to make salt or corned .

The silverside is very similar to topside, but requires slower cooking. Used to make salt or corned . The offered buffalo silver side meat is available in gradation of packaging to cater the demands of our clients. Our proficient professionals process this buffalo silver side meat using the latest technology at our ultra-modern processing unit. Features like long shelf life and excellent aroma have aid our buffalo silver side meat to become widely demanded in the market.

The top rump or thick flank is a lean cut that is ideal for roasting, or can be thinly sliced to provide an inexpensive frying steak. Buffalo Hind Quarter mainly consist by four main cuts. buffalo-thick-flank