Recipes start with the right cut of meat, which is why every employee in our 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.
Before you begin, check the safe internal cooking temperatures for meat to help you prepare your dish safely.
