Blade

Sadiya Foodstuff Trading Co. LLC

Blade steak, commonly referred to as simply “blade,” is a cut of beef taken from the shoulder area of the cow. It’s distinguished by its rich marbling and deep flavor. Blade meat is generously marbled with intramuscular fat, resulting in enhanced flavor and juiciness when cooked.

Best Services

We offers top-notch service with a focus on your needs. We ensure satisfaction.

High Quality

Our frozen halal meat is top quality, fresh, and carefully sourced.

On Time

We guarantee timely delivery for all orders. Reliable service you can count on.

Best Price

Enjoy premium halal meat at competitive prices. Great value for your investment.

Slice

Our Slices are expertly cut to perfection, offering convenience and versatility for clients looking to create gourmet dishes with ease, ensuring consistent quality and flavor in every bite.

Topside-A

With its lean and flavorful profile, our Top Side cut of veal is a versatile option for clients seeking a lean protein source without compromising on taste or texture, perfect for grilling, roasting, or braising to perfection.

Bobby Veal

Sourced from young calves, Bobby Veal is prized for its tenderness and mild flavor, making it perfect for a wide range of culinary applications, from grilling to stewing, and appealing to clients seeking a lean and nutritious protein option.

Chuck Tender

Chuk tender, short for chuck tender, is a cut of beef taken from the shoulder area of the cow, specifically from the chuck primal cut. It’s prized for its tenderness and flavor.

Silver Side

Silverside is a lean cut of beef taken from the hindquarters, located near the flank. It’s characterized by its minimal fat content and tender texture. With its lean yet flavorful profile, our silver side meat is a versatile option suitable for a wide range of culinary applications.

Thick Flank

Thick Flank refers to a cut of beef taken from the hindquarters of the cow, specifically from the area near the rear leg. It’s known for its robust flavor and tenderness.