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


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.



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



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.



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



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



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



Maybe next time we’ll go for the Wagyu.



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.






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



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



My .630 AB Ribeye with mashed potato.



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



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



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)



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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  • Reply michconstantino

    This looks really tasty.. when I have my steaks… I’d go for the small slices… to enjoy them :D

    July 16, 2015 at 10:04 am
    • Reply sugargospice

      tama ka jan. ;)

      July 16, 2015 at 10:34 am
  • Reply janet

    Hi Ms. Jane!

    My husband is a steak lover and always expects me to have raw steaks in the freezer. I personally like US Angus beef – they are so tender. I wouldn’t choose local beef since most tend to be a bit tough when you cook them. Much as I want to source locally ( and believe me, I have tried), I have yet to find a steak as tender as the US Angus ( with the exception of the Wagyu A5 I ate at Solaire’s Yakumi restaurant na tig-P400 pesos yata presyo ng 1 inch cube…mahalia!)

    July 16, 2015 at 1:01 pm
    • Reply sugargospice

      You are right! Thank yoi for that insight Janet. Next time we will get the imported na. Hopefully malambot na haha. :-*

      July 16, 2015 at 2:50 pm
  • Reply michymichymoo

    OMG Mother it looks soooo good! @_@ I miss going to the South na! We should meetup soon!

    July 16, 2015 at 2:00 pm
    • Reply sugargospice

      But not here hehe. Masakit pa ang panga ko from all that chewing. :P

      July 16, 2015 at 2:51 pm
  • Reply chesca

    We just ate there the other night and same with the 2nd comment above US ANGUS BEEF is still my go to steak.
    For me it’s tender and has a better flavor profile but base on what you got Angus naman. Maybe their Wagyu is better.

    July 16, 2015 at 5:05 pm
    • Reply sugargospice

      Hong mohol ng wagyu hehe. sa legit & sosi steakhouse na ako kakain if wagyu sa presyo ng meat depot may ambience pa na kasama. ;)

      July 16, 2015 at 5:07 pm
  • Reply Noel Q.

    Two questions:
    1) You got Angus Beef, right? Tapos rib eye pa. Maayos naman ang pinili niyong meat. I wonder what went wrong.
    2) The P100 includes the cooking, soup and rice na?

    I hope they prove you wrong on your next visit. I’d really love to go there if they do. =)

    Enjoy your long weekend, Jane! =)

    July 16, 2015 at 8:06 pm
    • Reply sugargospice

      Oo nga niel. Pramis talagang matigas ahuhuhu.

      July 16, 2015 at 9:17 pm
  • Reply med

    I find it mahal.!!!!!!!!!
    Buy ka na lang 1 box of Meltique from S&R P1,599.00 buong GOppets masaya na.
    I swear, hindi sasakit ang panga mo.

    July 16, 2015 at 8:39 pm
    • Reply sugargospice

      Promise? Maghahanap nga ako bukas nyan thank you for the heads up meding my love so sweet! :-*

      July 16, 2015 at 9:18 pm
  • Reply Joy

    Suggest you look at the price per kilo. The more expensive it is, the better taste and satisfaction you’ll get,. Then get a sizeable portion of that expensive steak – it won’t be as pricey as when you eat it from other restos.

    When you get a big steak, you’d be swayed by the price however, more often than not is is local and yes, tough and chewy.

    We had the same experience before – Danny got a big one and for the price, it looked super okay. I got a smaller size which cost just a little higher than the big steak so he said, hindi sulit. Turns out he was only half as happy as I was.

    Try their premium breakfast tapa and vigan longganisa….good buys!

    July 18, 2015 at 5:25 pm
    • Reply sugargospice

      Hi Joy! :) Thank you for your advice. Will make sure to do that the next time we visit. How are the grandkids? Hi to boss Danny mwah!

      July 18, 2015 at 6:47 pm
  • Reply JJ Cruz

    Nice review for the place, as I was looking for review of Meat Depot on google. Sad to hear that you got a chewy steak.. It got me interested though.

    Is their angus beef from local beef ba? I think its US or Australia as I think we don’t have angus here. And price reflects it din ( premium cut local beef sells for less than 1k per kilo)

    I personally prefer local beef as they are grassfed and graze rather than cornfed.

    How were their sides by the way?

    October 7, 2015 at 7:08 am
    • Reply sugargospice

      Hi JJ. :) I’m sorry I really have no idea regarding your questions about the meats. I don’t do marketing or cooking so I really am clueless, lol. Their sides were ok though, as far as I can remember. Thank you for dropping by & sorry I couldn’t be of more help. :)

      October 7, 2015 at 9:25 am
  • Reply Meat Depot

    Hi, Ma’am! Thank you so much for visiting Meat Depot. So sorry to hear about the tough meat. :( We’ll be producing buying guides for our customers to help them choose better. Thank you so much for your feedback. Without customers like you, we wouldn’t know how to help and improve.

    BTW, Ma’am, just a correction… Mr. Paul is not the owner of Meat Depot. Meat Depot is officially owned by Carne Fresca, Inc. :) Thank you!

    December 23, 2015 at 12:14 pm
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