Debone & trim
Skilled butchery follows the agreed specification, removing bone, excess fat, silverskin, and uneven edges while protecting yield.
almamlakah LLCPartner with us 
Precision processing
Cut with intent.
Ship with confidence.
A professional cutting programme for premium beef and mutton: deboned, portioned, chilled, checked, and exported to the exact requirements of GCC dining and food-service partners.
The cutting room
From primal piece
to plate-ready specification
Every cut is planned around the customer’s menu, yield, portion size, packaging format, and delivery window. Our process protects the product’s natural character while giving buyers the repeatability a professional kitchen needs.
Chill & protect
Product moves quickly into controlled cooling so the cold chain begins at the cutting table, not at the loading bay.
Inspect & pack
Weights, trim, appearance, seal integrity, labelling, and lot traceability are checked before release.
Export to spec
Cartons are palletised, documented, and handed to temperature-managed freight under shipment SOPs.
Cooling is part of the cut
Controlled cooling, hygienic handling, and disciplined handover preserve texture and freshness from deboning through export.
Specification is the SOP
Each order can be defined by cut, trim, weight range, pack format, label, lot, and destination documentation.
The premium 19
One cutting room.
Nineteen dining possibilities.
A practical range spanning signature steaks, bone-in centrepieces, slow-cook favourites, and kitchen-ready mutton formats.
01
Tenderloin
Centre-cut medallions for premium dining.
02
Striploin
Clean, even steaks with a refined fat edge.
03
Ribeye
Marbled, full-flavour steaks for grill menus.
04
Top Sirloin
Lean, versatile portions for consistent service.
05
Rump Steak
Robust flavour and excellent portion control.
06
T-Bone
Bone-in presentation cut for signature plates.
07
Tomahawk
Long-bone showpiece for sharing menus.
08
Short Ribs
Slow-cook ready with generous meat coverage.
09
Brisket
Structured for low-and-slow barbecue applications.
10
Chuck Roll
Reliable texture for roasts and premium mince.
11
Topside
Lean roasting cut with clean slicing performance.
12
Silverside
Uniform, trim-ready muscle for catering.
13
Knuckle
Practical, low-waste cut for portioned dishes.
14
Oxtail
Rich, collagen-led cut for slow braises.
15
Mutton Chops
Bone-in chops with a tender, meaty finish.
16
Mutton Leg
Whole or portioned for roasts and curries.
17
Mutton Shoulder
Layered flavour for slow cooking and sharing.
18
Mutton Loin
Elegant portions for plated dining.
19
Mutton Diced
Kitchen-ready cubes for controlled recipes.
For chefs, buyers & importers
Tell us your cut sheet.
Share your menu, target weights, carton plan, and destination. We will shape a cutting and shipment SOP around it.