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Showing 1–9 of 10 results

  • Chicken Breast

    320.00

    Also referred to as split breast. The breast portion of the chicken that has been split lengthwise, producing two halves. They are available bone-in, boneless, skin-on and skinless. Larger breast halves are sometimes cut in half to provide smaller portion sizes. Consists of white meat only

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  • Chicken Legs

    320.00

    The bottom portion of the leg below the knee joint. Consists of all dark meat.

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  • Chicken Thighs with Leg

    340.00
    The top portion of the leg above the knee joint that is connected to the body of the chicken. Consists of all dark meat.
    The leg of the chicken consists of two parts, which are the thigh and the drumstick. Consist of dark meat only.
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  • Chicken Whole

    160.00
    Slow-cook it. Cooking a whole chicken in the slow cooker is a hands-off process that could not be easier, and rewards you with the most juicy, tender, fall-off-the-bone meat. …
    Braise it. …
    Cook it in an Instant Pot. …
    Simmer it into a soup. …
    Cut it up and cook the pieces
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  • Chicken Wings

    340.00

    The wing of the chicken consists of three sections, the wing tip, the wingette (or flat wing tip), and the drummettes.

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  • Fish (single bone)

    140.00

    Seafood commonly used in raw preparations like sushi include sea basstuna, mackerel, blue marlin, swordfish, yellowtail, salmon, trout, eel, abalone, squid, clams, ark shell, sweetfish, scallop, sea bream, halfbeak, shrimp, flatfish, cockle, octopus and crab.

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  • mutton curry cut

    600.00
    Is eating mutton good for health?
    Lamb is a type of red meat that comes from young sheep. Not only is it a rich source of high-quality protein, but it is also an outstanding source of many vitamins and minerals, including iron, zinc, and vitamin B12. Because of this, regular consumption of lamb may promote muscle growth, maintenance, and performance.
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  • Normal Chicken

    280.00

    A mix meat for daily use ( domestic use )

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  • Normal cut chicken

    140.00

    Raw poultry can vary from a bluish-white to yellow. All of these colors are normal and are a direct result of breed, exercise, age, and/or diet. Younger poultry has less fat under the skin, which can cause the bluish cast, and the yellow skin could be a result of marigolds in the feed

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