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is Italian for “bone with a hole” (osso “bone”, buco “hole”), a reference to the marrow hole at the center of the cross-cut veal shank.

T - bone steak

The T-Bone is cut from the short loin, and actually has two different steaks attached to the bone. On the long side is the strip. The best way to cook T-bone steak is on the grill, but pan- seared T-bone steak is also excellent, and you can broil T-bone steak in the oven as well.

Rib eye

A large, tender cut of beef from the outer side of the rib. also called a Delmonico, Spencer, beauty steak, sarket steak, or Scotch fillet – is known for its rich, buttery flavor and tender texture.

Stew Meat

is made from cuts of beef with lots of tough connective tissue, namely chuck and/or round. The name “Stew” originates from a method of cooking where small pieces of meat are simmered in water or other liquid until its tender.

Beef Fillet

Is a culinary name for the tail of cattle. It once meant the tail of an ox or steer. It is skinned and cut into short lengths which are better for cooking.

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