Food & Dining My Kids

Meat Depot

I’m a red meat kind of person. I take delight in eating thick, juicy slabs of red meat cooked between medium to medium well. However, that’s the extent of my fascination with red meat, eating it. Period. I have no idea on the kinds or parts of the cow I should be choosing, if given a free hand.

I normally have my steak cooked & served in a platter. I don’t go shopping around for it. But Ate went with her gym friends to Meat Depot once & told me we should go back soon because they serve good steaks.

Now Ate is not a red meat person. For health & fitness reasons, she mostly sticks to fish & white meat. So if she says she enjoyed her steak, I believe her.

And so we went. I went for the biggest & thickest slab I could find. I really don’t know how to choose my steak. I was super excited for my meat to be cooked. BUT. I was disappointed. It looked beautifully cooked -charred on the outside and red on the inside, but it was tough & chewy that I had to keep spitting it out (Ew, gross I know. Sorry).

Meat Depot

283 Aguirre Avenue, BF Homes, Sucat Paranaque (02) 501 0845

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Meat Depot is a wholesale and retail meat shop along Aguirre in BF Paranaque, but it’s also a restaurant. You choose your meat & you can have it cooked for 100 pesos as service fee.

 

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There are at least 6 freezers to choose your meats. And we were super clueless haha.

 

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The local beef at Meat Depot comes from Batangas, while the pork from hogs raised in Bulacan and Batangas. Seventy-five percent of the meat they sell comes from commercial groups and the remaining 25 percent comes from backyard suppliers.

 

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Meat Depot is owned by Paul Richard Alcoreza, who is also the CEO of Meatworld International, Inc.

 

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Apart from the local beef sourced from Batangas, Meat Depot also sells steaks from US and Australia.

 

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Meat Depot is like a mini supermarket with pork tenderloin, pork chop, adobo cut, and ground pork available for retail at wholesale price.

 

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Maybe next time we’ll go for the Wagyu.

 

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We 3 girls were clueless on how to choose the best meat for steak. We just went eenie-meenie-miney-moe & got 3 of the biggest slabs we could find in the freezer.

 

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And while our meats were cooking.. my girls, such BFFs! <3

 

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We were so excited when our steaks arrived at our table as if we cooked them ourselves. :P

 

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My .630 AB Ribeye with mashed potato.

 

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Seared on the outside & pink on the inside. Looks good, but it’s SO TOUGH & CHEWY. :'(

 

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Ate‘s .392 Grassfed Ribeye with fries. Half was fat. We obviously didn’t choose well, lels.

 

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My Lovey’s .554 AB Ribeye with rice.

I asked the girls if they had the same problem with their meats, but they seemed ok with what they got. So I didn’t complain anymore & tried to chew mine the best I could (and spit out what I can’t even with all my might).

My steak was perfectly seasoned. It was really tasty, so I give them an A for that. Maybe I just really didn’t choose my meat well. I’m willing to give it a second go though. Maybe next time I’d choose a smaller cut & just get 2-3 pcs. instead of 1 big slab. Or maybe we’ll go for the wagyu. Any tips & recommendations please?

Meat Depot, I’m not giving up on you. Prove me wrong! ;P

Cow Meat Chart (Anatomy & Diagram of Cow Parts)

Source: http://www.internationalstyles.net

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Beef hindquarter

1.) Used for choice roasts, the porterhouse and sirloin steaks.
2.) Rump, used for steaks, stews and corned beef.
3.) Aitch bone, used for boiling-pieces, stews and pot roasts.
4.) Buttock or round, used for steaks, pot roasts, beef á la mode; also a prime boiling piece.
5.) Mouse-round, used for boiling and stewing.
6.) Shin or leg, used for soups, hashes, etc.
7.) Thick flank, cut with under fat, is a prime boiling piece, good for stews and corned beef, pressed beef.
8.) Veiny piece, used for corned beef, dried beef.
9.) Thin flank, used for corned beef and boiling-pieces.

Beef forequarter

10.) Five ribs called the fore rib. This is considered the primest piece for roasting; also makes the finest steaks.
11.) Four ribs, called the middle ribs, used for roasting.
12.) Chuck ribs, used for second quality of roasts and steaks.
13.) Brisket, used for corned beef, stews, soups and spiced beef.
14.) Shoulder piece, used for stews, soups, pot-roasts, mince meat and hashes.
15, 16.) Neck, clod or sticking-piece used for stocks, gravies, soups, mince pie meat, hashes, bologna sausages, etc.
17.) Shin or shank, used mostly for soups and stewing.
18.) Cheek.

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