Sell Beef Brisket (Sandung Lamur) – PE/NE (Block 4 – 6 Kg) for Rawon & Smoked Beef
For traditional restaurants and smokehouse BBQ specialists requiring meat with savory fat textures, CV Karunia Abadi Semesta provides Beef Brisket (Sandung Lamur). Available in Point End (PE) which is meatier and Navel End (NE) which is fattier. The product comes in whole blocks weighing 4 to 6 Kg per piece.
Our Beef Brisket product is the breast or lower chest part of the cow featuring characteristic hard fat. This fat provides a very strong aroma and thick broth, making it the primary key for Rawon, Soto Betawi, and the popular Smoked Brisket menu in Jakarta and throughout Indonesia.
Technical Specifications of Beef Brisket Product
We provide imported and local brisket with stable fat quality. Check our beef product details in the product catalog:
- Product Name: Beef Brisket (Sandung Lamur).
- Variants: Point End (PE) - Meatier and Navel End (NE) - Fattier.
- Product Condition: Frozen.
- Weight Per Block: Average 4 Kg – 6 Kg.
- Characteristics: Long and coarse meat grain, features a hard fat layer.
- Main Applications: Rawon, Soto Betawi, Smoked Beef (BBQ), Beef Soup.
Nutritional Value and Savory Fat Texture
Brisket offers a very rich flavor profile thanks to its connective tissue (collagen) and fat content that melts during long cooking processes.
| Characteristic |
Brisket Advantage |
| Flavor |
Very Savory (Hard fat provides a very concentrated broth). |
| Texture |
Chewy and Tender (After slow cooking process). |
| Collagen |
High (Excellent for traditional broth texture). |
| Culinary Value |
Primary Raw Material for Indonesian Soup Dishes |
Product Quality Excellence (Product Excellence) Brisket
The excellence of our Beef Brisket lies in the specific cuts tailored for your dish type:
- Point End (PE) vs Navel End (NE): We understand your kitchen needs. Use PE if you want more intact meat pieces for rawon. Use NE for a greasier and savorier soto broth.
- Perfect for Slow Cooking: The thick brisket fibers are very resistant to long boiling processes. The meat does not easily fall apart and becomes very tender after the collagen dissolves.
- Maximum Broth Aroma: The fat in sandung lamur is the primary aroma source. Dishes will have a deep umami layer without needing much artificial seasoning.
- Ideal for Smoked Beef: For BBQ entrepreneurs, our block brisket has the perfect size for a 12-hour smoking process, producing juicy meat with a beautiful smoke ring.
Commercial Usage Recommendations
Sandung Lamur beef is the best investment for broth-based menus. Find recipe inspiration and beef handling tips on our Beef blog page:
- Javanese Cuisine Restaurants: Primary raw material for Rawon to achieve a deep black and savory broth.
- Soto Restaurants: Soto Betawi or Soto Tangkar requiring fatty meat cuts.
- BBQ/Smokehouse Specialists: Premium Smoked Brisket menu that is tender and smoky.
About CV Karunia Abadi Semesta
CV Karunia Abadi Semesta is a trusted B2B supplier focusing on providing high-quality secondary cut beef for the culinary industry. We serve deliveries across regions with strict food safety standards.
Contact Us & Order Now!
Enhance the authentic flavor of your broth dishes with the best quality Beef Brisket. Immediately request wholesale price quotes for PE or NE variants according to your menu needs. Contact us today!