premium quality Products
Vida Foods specializes in a wide range of fresh and frozen beef, chicken and sheep products. Our supply of primary meat products caters to manufacturing, retail and food service customers. we also export other cuts to markets worldwide.
Vida Foods has a global presence in various meat markets and sources from major meat production centers around the world. We have the capability to provide products that meet specific farming standards, plant accreditations, and feed schemes for niche markets.
Beef
Our meat selection includes a variety of options such as beef, sheep, and chicken. Each type of meat is carefully sourced and processed to ensure that it is of the highest quality. We take great pride in offering our customers the best tasting and most nutritious meat available.
Mutton
Vida Foods has a global presence in various meat markets and sources from major meat production centers around the world. We have the capability to provide products that meet specific farming standards, plant accreditations, and feed schemes for niche markets.
Chicken
Chicken meat comes in a variety of cuts, including breasts, thighs, drumsticks, and wings. Each cut has a unique taste and texture, and are best cooked using different methods. Breast meat is lean and best grilled or baked. Thighs are juicy and flavorful, and are best cooked by braising or roasting. Drumsticks and wings are great for frying or grilling.
Please select a cut from below to know more
Beef
Mutton
Chicken
Offals
Beef
Meat
Vida Foods has a global presence in various meat markets and sources from major meat production centers around the world. We have the capability to provide products that meet specific farming standards, plant accreditations, and feed schemes for niche markets.
Offals
Beef offals, also known as organ meats, include a variety of cuts such as liver, kidney, heart, and tongue. These cuts are often considered nutrient-dense due to their high levels of vitamins and minerals.
Chuck
Chuck is a cut of beef from the shoulder area, known for its rich, beefy flavor, great for slow cooking methods like braising & stewing. It is relatively inexpensive, making it a budget-friendly option for meals.
Ribs
Tender and perfect for barbecue, cuts from the top dorsal area behind the shoulder are versatile for grilling or braising. Cook faster than other beef cuts.
Short Plate
Short Plate is a cut of beef that comes from the belly of the cow, just behind the rib section. It is known for its rich, beefy flavor and is a great cut for slow cooking methods such as braising, grilling and also for ground beef.
Short Loin
Short Loin is a cut of beef that comes from the back of the cow between the rib and the sirloin. It’s known for tenderness and flavor, it includes cuts such as T-bone, porterhouse and tenderloin, ideal for grilling, pan-frying or roasting.
Sirloin
Sirloin is a cut of beef from the back of the cow, known for its tenderness and rich flavor. It includes cuts such as top sirloin, sirloin tip and ball-tip, ideal for grilling, pan-frying or roasting.
Round
Round beef is a cut of beef that comes from the rear of the cow, known for its leanness and versatility. It includes cuts such as round roast, round steak and rump roast and can be used for dishes like pot roast, stir fry, and ground beef. Ideal for slow cooking, braising, and roasting.
Brisket
Brisket is a cut of beef from the breast or lower chest of the cow. Known for its rich, beefy flavor and tenderness when slow-cooked, it’s ideal for dishes such as barbecue, pot roast, and corned beef.
Shank
Shank is a cut of beef from the foreleg of the cow, known for its rich flavor but can be tough. It’s best cooked slowly, such as braising, to make it tender. It is also used for making soups and stews.
Flank
Flank is a cut of beef from the abdominal muscles, known for rich flavor and chewiness. Best marinated, grilled, sliced thin & used in dishes such as fajitas, stir-fries & London broil. Lean cut, good source of protein & relatively inexpensive.
Shank
Shank is a cut of beef from the foreleg of the cow, known for its rich flavor but can be tough. It’s best cooked slowly, such as braising, to make it tender. It is also used for making soups and stews.
Mutton
Mutton
Vida Foods has a global presence in various meat markets and sources from major meat production centers around the world. We have the capability to provide products that meet specific farming standards, plant accreditations, and feed schemes for niche markets.
Head / Offal’s
Vida Foods offers high-quality mutton offals, sourced from the best farms, providing our customers with a wide variety of cuts, including liver, heart, kidney, and more.
Neck
Mutton neck is a cut of meat from a sheep’s neck, it’s typically a lean cut with a moderate amount of fat. The meat can be tough but flavorful, It’s best cooked slowly by braising or stewing.
Chuck
Mutton chuck is a cut of meat from the shoulder of a sheep. It’s a flavorful and juicy cut, but can be tough and requires slow cooking methods such as braising or stewing to tenderize the meat. It’s best used in stews, curries, or slow-cooked dishes.
Ribs
Mutton ribs are cuts of meat from the ribcage of a sheep. They are flavorful, but can be tough and require slow cooking methods like grilling, roasting or braising to tenderize them. They are great for BBQ, adding to soups and stews, and can also be used in curries and other ethnic dishes.
Loin
Mutton loin is a cut of meat from the back of a sheep, it is a tender and juicy cut, it is lean and less flavorful than other cuts but still delicious. It can be grilled, broiled, or pan-fried. It is suitable for quick cooking methods and is best served medium-rare.
Shoulders
Mutton shoulders are a cut of meat from the front of a sheep. They are a flavorful and juicy cut, but can be tough and require slow cooking methods such as braising, stewing or slow roasting to tenderize the meat. They are great for stews, curries, or slow-cooked dishes.
Breast
Mutton breast is a cut of meat from the chest of a sheep, it is a flavorful and juicy cut, it can be a little bit fatty but still delicious. It is best cooked by braising, stewing or slow roasting as it is a tougher cut of meat. It is perfect for stews, curries or slow-cooked dishes.
Flank
Mutton Flank is a cut of meat from the lower abdominal area of a sheep, it is a lean and flavorful cut, it can be a bit tough and require a slow cooking method such as braising, stewing, or slow roasting to make it tender. It is great for stews, curries, and other ethnic dishes.
Legs
Mutton legs are a cut of meat from the hind legs of a sheep, they are flavorful and juicy cuts, but can be a little bit tough. They are best cooked by roasting, braising or slow-cooking methods to make them tender. They are perfect for traditional dishes such as roast mutton, or can be used to make stews or curries.
Chicken
Chicken
Chicken meat comes in a variety of cuts, including breasts, thighs, drumsticks, and wings. Each cut has a unique taste and texture, and are best cooked using different methods. Breast meat is lean and best grilled or baked. Thighs are juicy and flavorful, and are best cooked by braising or roasting. Drumsticks and wings are great for frying or grilling.
Leg
Chicken legs are a cut of meat from the hind legs of a chicken, they are flavorful and juicy cuts, They are best cooked by roasting, grilling, or braising to make them tender. They are versatile and can be used in a variety of dishes, including barbecued chicken, curries, and stews.
Head / Offal’s
Vida Foods offers fresh, high-quality raw chicken offals, including liver, heart, kidney and gizzard. Sourced from the best farms, our chicken offals are suitable for a variety of dishes and cuisines.
Neck
Chicken neck is a by-product of poultry processing, it is often used to make broths and stocks, it is also a good source of collagen, cartilage and other nutrients. It can be cooked by boiling, frying, roasting or even used as a raw ingredient in some dishes. However, it should be cooked thoroughly to kill any harmful bacteria before consuming.
Breast
Chicken breast is a versatile, lean cut of meat that is a staple in many cuisines. It is a rich source of protein and can be cooked in a variety of ways such as grilled, baked, sautéed or even fried. It can be marinated to add flavor and can be paired with different sides. It’s a good choice for those who want to maintain a healthy diet as it’s low in fat and calories.
Wing
Chicken wings are a popular food item, often served as a snack or appetizer. They are cut from the chicken’s upper arm and have a high proportion of bones and skin. They are typically deep-fried or grilled, and can be seasoned with various spices and sauces. Chicken wings can also be used in soups, stews and other dishes that require small pieces of meat.
Back
Chicken back is a cut of poultry that is obtained by splitting the spine of the chicken. It is a relatively inexpensive cut of meat that is often used to make stocks, broths, and soups. Chicken back meat is leaner than other cuts, although it can be a bit tough. It can be cooked by roasting, grilling, or braising to make it tender.
Thigh
Chicken thigh is a flavorful cut of meat that is often considered to be more moist and tender than chicken breast. It is a good source of protein and is rich in minerals and vitamins. It can be cooked in a variety of ways, including grilling, roasting, sautéing, and braising. It’s a good choice for those who want to add more flavor to their dishes, as it has more fat than chicken breast. It can be paired with different sides and can also be marinated to enhance its taste.
Tail
The tail of a chicken, also known as the “parson’s nose,” is the fatty tissue located at the end of the bird’s backbone. It is considered a delicacy in some cultures and is often used to make stock or soup.
Offals
We export BeefMuttonChicken Offals
Beef Offals
Tendon | Tongue | Tails | Kidney | Liver | Aorta | Brains | Feet
Sheep/lamb Offals
Liver | Heart | Kidney | Tongue
Chicken Offals
Chicken legs | Chicken wings | Breast/fillets | Offals | Chole chicken
