American Halal Meat only supplies beef and veal that has not been stunned or rendered unconscious in any way during the process. Our local fresh beef is brought in from farms around the country and slaughtered at Ayah Slaughterhouse in Warrenton, Virginia, to order. Check out our domestic and imported cuts below.
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The rump and hind legs are home to lean and inexpensive cuts. The muscles in this area are used for movement, so the beef is less tender. It is perfect for kabobs, roasts, steaks and ground beef.
The chuck comes from the shoulder area and is known for its rich, beefy flavor. This piece features steaks perfect for slow-cooking, and with a citrus marinade make an inexpensive seekh kabob.
Found at the end of a beef leg, the shank is used often for movement. It is most often cut into cross sections called shank cross-cuts which are braised to make flavorful, fork-tender dishes.
Found right under the backbone is where some of the most tender cuts of beef, such as the filet mignon, strip steak, t-bone, and porterhouse steaks. Loin cuts are great prepared on the grill or under a broiler.
Our ground beef is always made up of 81% pure halal beef, and 19% beef fat. The 10lb rolls are perfect for kabobs, burgers and as a flavorful addition to rice and stews.
Often used for soup or stock, beef feet are a specialty in many cultures. The feet are bleached with USDA approved cleaning agents, with pink edges.