Beef Steak

Cut fresh from the raan (hind leg) for a lean, tender bite that's perfect for pan-searing or grilling. Our butchers slice it into even ¾–1 inch thick steaks, trimmed of excess fat, so it cooks evenly whether you like it rare, medium, or well-done.

This cut comes from the same part of the leg used for topside and round steaks — leaner than ribeye or sirloin, but full of flavor when marinated and cooked right. A great everyday option for home cooks who want steak night without the premium price tag.

Cut details:

• Source: Hind leg (raan)

• Style: Boneless, hand-cut, fat-trimmed

• Thickness: ¾–1 inch steaks (can customize on request — mention in order notes)

• Texture: Lean, firm grain, tender when marinated

Best cooking methods:
Since it's a leaner cut, high, quick heat works best — pan-sear 2–3 minutes per side, or grill on high heat. Avoid overcooking, as leaner cuts dry out faster than fattier ones. Marinating for a few hours (garlic, black pepper, olive oil, a splash of vinegar or yogurt) tenderizes it beautifully.

Good for: Steak dinners, sandwiches, fajitas, stir-fry strips, kids' lunchbox cutlets

Delivery: Freshly cut and chilled, delivered same-day across Karachi.