Halal beef
A deep, dark kala bhuna, a silky nihari or a pot of haleem all start with the right cut of beef, and of course it has to be halal. Tukwila stocks boneless stewing beef from the shoulder,… 7 Products
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Halal beef
A deep, dark kala bhuna, a silky nihari or a pot of haleem all start with the right cut of beef, and of course it has to be halal. Tukwila stocks boneless stewing beef from the shoulder, beef shin and brisket on the bone (often called sina ka gosht), plus beef liver, bora paya (cow trotters), tripe (bhuri) and cut beef skin for the traditional dishes that are hard to cook anywhere else in Germany.
Fresh meat is cut to order and ordered by WhatsApp. Let us know whether you want big pieces for nihari, medium cubes for curry or thinner slices for a quick fry.
The spices do the rest. A Bengali beef curry comes together with Radhuni beef masala, and Shan has dedicated blends for tehari and beef biryani. If you have a slow Sunday ahead, the haleem mix is a natural partner, or try our goat meat instead.
Matching the cut to the dish
- Beef bhuna and curry: boneless stewing beef cut into roughly 4 cm cubes. Brown it with onions, ginger-garlic paste and spices, then braise for 1.5–2 hours.
- Nihari: shin on the bone, marrow and all, gives the gravy its body. Keep it at the barest simmer for at least 3–4 hours.
- Paya: cook cow trotters very slowly overnight, or for about 1.5 hours in a pressure cooker. A ready paya masala keeps the seasoning simple.
- Liver: fry it briefly – 4 to 5 minutes is plenty, or it turns tough.
Refrigerate fresh beef straight away and cook it within two days, or freeze it in meal-sized portions. More blends are waiting in our spices and masala section.
Frequently asked questions
What is bora paya?
Bora paya are cow trotters. They are simmered for hours into a rich, sticky soup that is especially popular in Pakistan and Bangladesh in winter and as a weekend breakfast. Ours weigh around 1.6 kg each and come cut into pieces.
Which beef cut is used for nihari?
Shin on the bone is the classic choice, as the marrow and connective tissue thicken the gravy. Brisket on the bone also works well. The real secret is time: nihari needs several hours over a very low flame.
Is the beef cut fresh for me?
Yes, fresh meat is cut to order. Send us your order by WhatsApp with the weight and the cut you want, such as large bone-in pieces for nihari or boneless cubes for a curry, and we'll prepare it for you.
How should I store fresh beef?
Keep it in the coldest part of the fridge, at 4 °C or below, and use it within one or two days. For longer storage, freeze it flat in portions and thaw overnight in the fridge rather than at room temperature.