As well as producing a wide range of primal cuts and meat graded according to it’s Visual Lean (“VL”) fat content, we also produce an extensive range of P.A.D. beef products.
- 1. Heel
- 2. Hindquarter Shin
- 3. Silverside
- 4. Topside
- 5. Knuckle or Thick Flank
- 6. Rump
- 7. Fillet
- 8. Sirloin
- 9. Hindquarter Flank
- 10. Ribs
- 11. Forequarter Plate
- 12. Chuck
- 13. Chuck Tender
- 14. Blade
- 15. Leg of mutton cut
- 16. Brisket (Point End)
- 17. Shin
- 18. Sticken
- 19. Clod