Which Part of the Cow is it? A beef tenderloin, known as fillet in Kenya and filet in France, is cut from the loin of beef. This makes for incredibly tender meat, but without that big, beefy flavour.
Cooking Suggestion: Roast Whole in an oven or cut into thick steaks, pan fry or char grill. We don’t recommend cooking tenderloin anywhere above medium. Without any fat to lubricate the meat, it becomes quite dry and almost chalky tasting.
About the Cut: Short ribs are a cut of beef taken from the brisket, chuck, plate, or rib areas of beef cattle. They consist of a short portion of the rib bone, which is overlain by meat which varies in thickness.
Cooking Suggestion: Beef Ribs are best cooked slow so that they become tender, juicy and fall off the bone with perfection. They can be slow grilled, braised (slow cooked for hours in a red wine, beef stock, and rich tomato sauce) or slow oven baked.
Want to Choma Kuku with friends and family over the weekend? Look no further than Kinywaji.com Order Halal Chicken Wings now and pay via MPESA, Credit Card and other Mobile Money Platforms. We deliver to your doorstep. You may want to get the full barbecue set up which includes drinks, meats, snacks, the jiko (grill) and charcoal briquettes to go!
These Hawaiian pitas are filled to the brim with pineapple, ham, sweet corn, veg pepper and melted mozzarella cheese. They taste just like a pizza, only better because we add our Kinywaji.com twist to the recipe.
Size of Each Pita: Half Moon in shape with average diameter of 15 cm (6 inches).