Bringing nutrition and good health from Pakistan's finest Beef
Daraltawfeek General Trading LLC is a licensed Sharjah-based company specializing in premium halal beef imports from Pakistan. As your trusted halal meat importer UAE, we source naturally wholesome and rich-tasting premium Halal beef from Pakistan's certified grass-fed farms and bring it to the UAE under strict temperature-controlled logistics. It offers a healthy, lean, and tender eating experience trusted by our regional clients.
We partner exclusively with approved processors in Pakistan who meet international Halal and food-safety standards. Through Daraltawfeek's Sharjah operations, every product is carefully inspected, documented, and distributed across the GCC with consistency and reliability.
Why Import Premium Halal Beef from Daraltawfeek?
- •Complete cold-chain integrity from Pakistan origin to UAE delivery, ensuring freshness and quality at every step.
- •Full traceability from certified Pakistani farms to your table, with documentation verifying 100% Halal compliance and UAE food safety standards.
- •UAE compliance guaranteed — all imports meet local regulations and international certifications (FSSC 22000, HACCP, Halal certified).
Created by nature.
Raised on Pakistan's vast grasslands and nourished by a natural diet, our Halal beef is sourced from farms known for their quality, purity, and ethical standards — the foundation of truly premium meat.
Crafted with care.
Processed in certified Halal facilities in Pakistan and inspected through Daraltawfeek's quality assurance system, every cut meets international standards for safety, flavor, and consistency.
Shared with pride.
From our Sharjah base, we distribute premium Halal beef across the UAE and GCC — delivering the authentic taste and trusted quality that define Daraltawfeek.
Our Range
At Daraltawfeek we select and handle our products with the utmost care from paddock to plate. The result is top-quality beef, created, crafted and shared with pride. Whether you're looking for a popular beef cut or something a bit more special, we can deliver exactly what you need.
Beef Boneless / Bone-In
Round
The round consists of the following five cuts: Topside, Rump, Silverside, Eye Round, and Knuckle.
Round Cuts
Topside
A boneless cut, Beef Topside is the major muscle from the inside of the hind leg. Full of robust flavour, the rump is most succulent and meltingly tender when roast or diced for slow cooking casseroles. A medium tender coarse grain meat. Suitable for roasting, casseroles and braised dishes as a whole piece or steaks. Best braised to prevent drying out.
Cuts: Inside Cap on or off
Nutritional Information
| Nutrient | Per 100g |
|---|---|
| Protein | 21.9 g |
| Energy | 567 kJ / 135 Cal |
| Fat | 5.4 g (sat: 2.0 g) |
| Sodium | 39.6 mg |
| Carbohydrates | <0.5 g |
Rump
Beef rump steaks are a lean cut with little fat, which can make it a little less tender than others. The fat border, which runs along the curved side, is easily removed if desired.
Cuts: Rump Heart, Eye of Rump, Rump Centre, Rump Cap
Nutritional Information
| Nutrient | Per 100g |
|---|---|
| Protein | 20.9 g |
| Energy | 695 kJ / 166 Cal |
| Fat | 9.2 g (sat: 3.5 g) |
| Sodium | 47.9 mg |
| Carbohydrates | <0.5 g |
Blade
A boneless cut from the shoulder section, Beef Blade is the major muscle from the outside of the blade bone. It consists of two main muscles: the Bolar and Oyster Blade. Best suited to slow cooking, roasting or braising for a tender result. Kept as a whole steak, diced or cut into strips for stir-fry, the blade is a versatile option. Further processing of the Oyster Blade yields the flat iron steak which is suited to grilling.
Cuts: Bolar blade, Oyster blade
Nutritional Information
| Nutrient | Per 100g |
|---|---|
| Protein | 21.3 g |
| Energy | 661 kJ / 158 Cal |
| Fat | 8.2 g (sat: 3.0 g) |
| Sodium | 53.6 mg |
| Carbohydrates | <0.5 g |
Silverside
A boneless cut, Beef Silverside (also known as Outside) is the major muscle from the outside of the hind leg. A less tender cut. Suitable for slow cooking roasts, used for corned beef or thinly sliced for marinated steaks.
Cuts: Flat or Eye round
Nutritional Information
| Nutrient | Per 100g |
|---|---|
| Protein | 24.5 g |
| Energy | 487 kJ / 116 Cal |
| Fat | 3.5 g (sat: 1.5 g) |
| Sodium | 48 mg |
| Carbohydrates | <0.5 g |
Knuckle
A boneless cut, Beef Knuckle with its cap muscle removed, is the third major muscle from the hind leg, after removal of the Topside and Silverside. Beef Knuckle is a medium tender cut best suited for pot roasts or braising. It can be sliced thinly as minute steaks or crumbed for pan frying as schnitzel.
Nutritional Information
| Nutrient | Per 100g |
|---|---|
| Protein | 20.9 g |
| Energy | 688 kJ / 164 Cal |
| Fat | 9.0 g (sat: 3.6 g) |
| Sodium | 41.0 mg |
| Carbohydrates | <0.5 g |
Striploin
A boneless cut, Beef Striploin (also known as Porterhouse or Sirloin) is the outside muscle adjacent to the loin bone, opposite to the Tenderloin. Striploin is from the lower portion of the ribs, continuing off the tenderloin from which eye fillet is cut. Striploin is considered to be a premium prime cut with a fine grain and may have some marbling, perfect for grilling, it boasts extreme tenderness and can be prepared without the aid of moist heat or slow cooking.
Nutritional Information
| Nutrient | Per 100g |
|---|---|
| Protein | 18.5 g |
| Energy | 1035 kJ / 247 Cal |
| Fat | 19.4 g (sat: 8.1 g) |
| Sodium | 43.1 mg |
| Carbohydrates | <0.5 g |
Tenderloin
The eye fillet is an oblong shaped cut that spans between the short loin and the sirloin. Beef Tenderloin is an incredibly tender and succulent cut. It can be roasted whole or cut into steaks.
Cuts: Side muscle on/off
Nutritional Information
| Nutrient | Per 100g |
|---|---|
| Protein | 21.9 g |
| Energy | 483 kJ / 116 Cal |
| Fat | 3 g (sat: 1.1 g) |
| Sodium | 42 mg |
| Carbohydrates | <0.5 g |
Flank
A coarse-grained steak with a rich flavour and generally sourced from the thin flank and is the thickest portion of this muscle from the abdominal area. Sliced thinly across the grain Beef Flank can be pan fried to rare and used for stir-fries but should be marinated first.
Nutritional Information
| Nutrient | Per 100g |
|---|---|
| Protein | 20.1 g |
| Energy | 657 kJ / 157 Cal |
| Fat | 8.6 g (sat: 3.2 g) |
| Sodium | 46.3 mg |
| Carbohydrates | <0.5 g |
Ribeye
A boneless cut, Beef Ribeye (also known as a Cube Roll or Scotch Fillet) is the eye muscle adjacent to the backbone, between the Chuck and Striploin. Cut from the between the 5th and 6th ribs extending down to the 12th rib to give a 7-rib roll. It is both flavourful and tender making it very good for slow oven roasting and grilling. Whole scotch fillet is a well-flavoured roasting cut which carves into beautiful, neat slices.
Nutritional Information
| Nutrient | Per 100g |
|---|---|
| Protein | 18.3 g |
| Energy | 878 kJ / 210 Cal |
| Fat | 15.3 g (sat: 6.8 g) |
| Sodium | 43.4 mg |
| Carbohydrates | <0.5 g |
Short Ribs
Beef Short Ribs are taken from the forequarter after the brisket is removed. They are made up of the rib bone and layers of rib meat and fat. Rich and tasty, short ribs take on flavour well, tender and moist when slow cooked.
Nutritional Information
| Nutrient | Per 100g |
|---|---|
| Protein | 18.7 g |
| Energy | 960 kJ / 229 Cal |
| Fat | 17.3 g (sat: 7.3 g) |
| Sodium | 49.6 mg |
| Carbohydrates | <0.5 g |
Navel End Brisket
A boneless cut, Beef Navel End Brisket comes from the lower chest area of the forequarter, from the 6th to 12th ribs. Ideal for slow, moist cooking methods such as casseroling and braising.
Nutritional Information
| Nutrient | Per 100g |
|---|---|
| Protein | 15.8 g |
| Energy | 1430 kJ / 342 Cal |
| Fat | 31.2 g (sat: 13.0 g) |
| Sodium | 53.9 mg |
| Carbohydrates | <0.5 g |
Chuck
Beef Chuck is a boneless cut taken from the first three ribs of the forequarter extending up to the neck. A less tender open grained meat with minimal fat. Suited to slow cooking methods, ideal to cube for stews, curries and casseroles.
Cuts: Chuck roll cap on, Chuck eye roll, Square cut chuck
Nutritional Information
| Nutrient | Per 100g |
|---|---|
| Protein | 19.3 g |
| Energy | 718 kJ / 172 Cal |
| Fat | 10.6 g (sat: 4.2 g) |
| Sodium | 53.6 mg |
| Carbohydrates | <0.5 g |
Point End Brisket
A boneless cut, Beef Point End Brisket comes from the upper chest area of the forequarter, from the 1st to 5th ribs. It is commonly used in braising (pot roast), smoking and can be made into corned beef. Cook low 'n slow.
Nutritional Information
| Nutrient | Per 100g |
|---|---|
| Protein | 20.0 g |
| Energy | 682 kJ / 163 Cal |
| Fat | 9.3 g (sat: 3.8 g) |
| Sodium | 49.2 mg |
| Carbohydrates | <0.5 g |
Shin Shank
Beef shin shank consists of the following two cuts: Fore Shank and Hind Shank. A bone-in cut, Beef Fore Shank comes from the lower fore leg. A gelatinous cut. These impart a rich, full-bodied flavour and melt in your mouth texture. These are ideal for stews, soups, casseroles and slow cooking. Beef Hind Shank comes from the lower hind leg. A gelatinous cut these are ideal for stews, soups, casseroles and slow cooking.
Cuts: Fore Shank, Hind Shank
Nutritional Information
| Nutrient | Per 100g |
|---|---|
| Protein | 20.6 g |
| Energy | 616 kJ / 147 Cal |
| Fat | 7.3 g (sat: 2.8 g) |
| Sodium | 61.2 mg |
| Carbohydrates | <0.5 g |
Note: Nutrient concentrations are provided per 100 g of the edible portion of the cut. Values represent lean muscle only, excluding bone and waste, and trimmed of all visible external fat.
Beef Trimmings
98vl Beef Trim
Beef Trim -- 98% visual lean muscle/trimmings. [98% Beef -- 2% Fat]
95vl Beef Trim
Beef Trim -- 95% visual lean muscle/trimmings. [95% Beef -- 5% Fat]
90vl Beef Trim
Beef Trim -- 90% visual lean muscle/trimmings. [90% Beef -- 10% Fat]
80vl Beef Trim
Beef Trim -- 80% visual lean muscle/trimmings. [80% Beef -- 20% Fat]
70vl Beef Trim
Beef Trim -- 70% visual lean muscle/trimmings. [70% Beef -- 30% Fat]
Beef Offal
Beef Testicles
Beef Testicles are white glandular full of fat also known as Rocky Mountain Oysters.
Beef Windpipe
Beef Windpipe is the cartilage tube that leads from the mouth to the lungs.
Beef Omasum
Omasum -- Is the third compartment of the cow's stomach
Beef Heart
Beef Reed
Reed is a form of beef tripe taken from the large intestine it is also known as Abodi
Beef Feet
Beef Kidney
Beef Liver
Beef Honeycomb
Honeycomb -- One of the best linings of the stomach.
Beef Tail
Beef Tongue
Beef Tripe
Beef Tripe also known as Beef Stomach
Beef Ear
Beef Snout
Beef Snouts -- the nose of cows, they are mainly made up of cartilage, which is packed with collagen and promotes joint health.
Beef Spleen
Beef Mask
Beef Mask or Beef Pomo is beef skin from the head of a cow.
Beef Whole / Quarter
Standard Carcass Format – Air Chilled
Whole Beef
Hind Quarter
Beef Forequarter
Enjoy complete confidence with Daraltawfeek — where every delivery reflects certified quality, freshness, and authentic Halal standards.
Looking for premium Halal Lamb? Explore our Lamb imports
Need mixed shipments? Contact us