We understand that even the best meat can be ruined by an incorrect cut, which is why every employee in the primal cuts- and deboning divisions receives extensive training.
The result is a full range of beef, pork and lamb primal cuts and deboned cuts of premium quality.
From the forequarters, we produce neck, chuck, brisket, blade and shin cuts; while sirloin, flank, rump, topside, silverside and knuckle are taken from the hindquarters. Each cut is perfectly placed to produce a succulent piece of meat with the optimum ratio of meat to fat, and any excess is expertly trimmed to the customer’s requirements.
Click on your preferred cut to find out more about it
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Midland Meat is a trusted supplier of beef, pork and lamb carcasses to vendors and purveyors of fine meat across the country. Our clean and modern facilities allow us to keep a close eye on every step of the process in cutting two forequarters and two hindquarters from each carcass.
Forequarters produce the tastiest cuts of meat, although they’re less tender and thus require longer cooking processes. Hindquarters produce tender cuts such as steaks, ideal for dry cooking methods. Contrary to popular belief, both types contain roughly the same fat percentage, but forequarters contain slightly more bone and connective tissue.
