Integrated Farm

Friday, January 27, 2012

Cooking Oil For Sale (Palm Oil)

We sell Palm oil for cooking with the following packaging types:

1) 3L Jerry Can
2) 5L Jerry Can
3) 18L Jerry Can
4) 10L Jerry Can
5) 20L Jerry Can
6) 195 Kg Plastic Drum
7) 21MT Flexibag

We can offer you 3 different grades of Palm oil (CP6, CP8 & CP10) for you to consider. We can also offer private labeling if needed. Please specify the packaging type and the total amount that you need. We will give you our best price quotation.

Jerry Can specification (L X W X H).
20L = 257 X 259 X 400
18L = 255 X 220 X 397
10L = 228 X 195 X 295
5L = 185 X 132 X 285
3L = 150 X 109.4 X 285

20L

18L


10L

5L & 3L

Livestock For Sale (Brahman cattle)

We sell livestock cattle for local and international market.

Average weight = 250-500 Kg
Minimum order for international shipment - 3000 heads

Our current price ranges (FOB) = USD (2.80 -3.10) /Kg (Date: 31/01/2012)

Contact us for price quotation.
Phone: +6019-7554534 or +6019-3545429
Email: saiful@tif.com.my, sofee@tif.com.my, tif.farm@gmail.com
Website: http://www.tif.com.my/

Saturday, November 19, 2011

Halal: The most humane slaughter

Best explanation on on Halal slaughtering
Read More at
The Halal Journal website
http://www.halaljournal.com/article/3360/halal:-the-most-humane-slaughter

Mari Belajar - Panduan Memotong Carcass Lembu (3)

Tutorial 3 - Beef Forequarter - Shin, Neck & Clod Sections (Source http://www.qmscotland.co.uk )

The Shin (Hough), Neck & Clod are more economical cuts and are generally suited for stewing and casseroling, they are also suitable for mincing.

The Shin is one of the toughest cuts, but has a rich flavour and great texture when cooked slowly over a long period of time. All these cuts add a rich texture and flavour to casseroles and stews.

How many percentage do these sections contribute to the whole carcass??

Shin (Hough), Neck & Clod

Shin (Hough) 6.0%
Neck 8.5%
Clod 11.0%

Cooking Method

Shin (Hough), Neck & Clod

Clod: Diced (Boneless) Stew/casserole

Neck: Sliced & Diced (Boneless) Stew/casserole

Shin (Hough): Steaks and Dice(Boneless) Stew/casserole

Mince Fry/Simmer on hob

Watch the Video Playlist on Youtube

Mari Belajar - Panduan Memotong Carcass Lembu (2)

Tutorial 2 - Beef Forequarter - Brisket Section (Source http://www.qmscotland.co.uk )

Brisket is an economical cut of meat which is often sold boned and rolled or as LMC Steaks. Although one of the tougher cuts it is a flavoursome one which really benefits from long and moist cooking methods such as stewing, braising and pot-roasing. Brisket is also the most popular cut for corned beef.
LMC or Thick Rib Steaks can also be grilled and pan fried, but need a bit more time than the hindquarter steaks.

How many percentage do this section contribute to the whole carcass??

Brisket
Brisket 18.6%
Thin Rib 4.5%

LMC / Thick Rib 13.0%

Cooking Method

Brisket, LMC/Thick Rib

LMC/Thick Rib Steaks (Boneless) Fry/Casserole/Braise

Rolled Brisket (Boneless) Pot Roast/Slow Roast

Mince Fry/Simmer on hob

Watch the Video Playlist on Youtube

Sunday, November 13, 2011

Mari Belajar - Panduan Memotong Carcass Lembu (1)

Tutorial 1 -> Beef Forequarter - Fore Rib, Chuck & Blade sections. (source: QMS)

The fore rib, taken from the back of the animal behind the blade, is a medium priced cut of beef. If is usually sold as a roasting joint and can be sold either on or off the bone. Off the bone the joint is rolled and often stuffed. Either way the fore rib makes a good and tender roasting joint when cooked slowly. The fore rib can also be sold as steaks.
Chuck & blade, often known as the shoulder, is the cut next to the neck. As with the neck it is suitable for slow, moist cooking in casseroles or is often used for braising. This cut can also be sold as a joint for slow roasting. This is another less expensive cut of beef.

How many percentage do these sections contribute to the whole carcass??
Fore Rib, Chuck & Blade (Shoulder):
Fore Rib 9.9%
Chuck and Blade (Shoulder) 28.5%