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Beef

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Striploin

  • No. per carton: approx. 4-5
  • Carton weight: approx. 18kg
  • This cut is the remaining portion of the shortloin after the tenderloin and all bones have been removed. Various weight ranges available
  NUTRITIONAL INFORMATION
Protein 21.9 g
Energy – kilojoules 483 kJ
Energy – calories 116 Cal
Fat – total 3 g
Fat – saturated 1.1 g
Sodium 42 mg
Carbohydrates<0.5 g

Striploin – Steak Ready

  • No. per carton: approx. 5
  • Carton weight: approx. 13kg
  • This cut is the standard striploin with chain muscle and tail removed. The backstrap is removed 30-50mm from the vertebrae edge. Various weight ranges available
  NUTRITIONAL INFORMATION
Protein 21.9 g
Energy – kilojoules 483 kJ
Energy – calories 116 Cal
Fat – total 3 g
Fat – saturated 1.1 g
Sodium 42 mg
Carbohydrates<0.5 g

Tenderloin – Side Muscle On

  • No. per carton: approx. 5
  • Carton weight: approx. 11kg
  • The full tenderloin is removed in one piece from the full rump and loin and completely trimmed of fat.
  NUTRITIONAL INFORMATION
Protein 21.9 g
Energy – kilojoules 483 kJ
Energy – calories 116 Cal
Fat – total 3 g
Fat – saturated 1.1 g
Sodium 42 mg
Carbohydrates<0.5 g

Tenderloin – Side Muscle Off

  • No. per carton: approx. 6
  • Carton weight: approx. 11kg
  • The full tenderloin is trimmed by the removal of the side muscle.
  NUTRITIONAL INFORMATION
Protein 21.9 g
Energy – kilojoules 483 kJ
Energy – calories 116 Cal
Fat – total 3 g
Fat – saturated 1.1 g
Sodium 42 mg
Carbohydrates<0.5 g

Butt Tenderloin

  • No. per carton: approx. 20-25
  • Carton weight: approx. 16kg
  • This cut is the thick end of the full tenderloin, which is not attached to the shortloin.
  NUTRITIONAL INFORMATION
Protein 21.9 g
Energy – kilojoules 483 kJ
Energy – calories 116 Cal
Fat – total 3 g
Fat – saturated 1.1 g
Sodium 42 mg
Carbohydrates<0.5 g

Shortloin

  • No. per carton: approx. 2
  • Carton weight: approx. 15kg
  • This cut is separated from the rump and loin at the pin bone. The shortloin is one rib. The thin flank is removed in a straight line at a distance measured from the outer edge of the eye of the meat, at the rib end and parallel to the chine bone, the tenderloin is retained except for the butt end.
  NUTRITIONAL INFORMATION
Protein 21.9 g
Energy – kilojoules 483 kJ
Energy – calories 116 Cal
Fat – total 3 g
Fat – saturated 1.1 g
Sodium 42 mg
Carbohydrates<0.5 g

Top Sirloin (Rump or Sirloin Butt)

  • No. per carton: approx. 4
  • Carton weight: approx. 20kg
  • The top sirloin (sirloin butt) is prepared from the bone-in rump. It is removed at the pin bone and includes 22mm of the flank or tail of the rump, with the butt end tenderloin removed.
  NUTRITIONAL INFORMATION
Protein 21.9 g
Energy – kilojoules 483 kJ
Energy – calories 116 Cal
Fat – total 3 g
Fat – saturated 1.1 g
Sodium 42 mg
Carbohydrates<0.5 g

Tri Tip

  • No. per carton: approx. 25-30
  • Carton weight: approx. 22kg
  • This cut is also known as the rump tail or bottom sirloin. The heavy fat on the inside surface is removed after separation.
  NUTRITIONAL INFORMATION
Protein 21.9 g
Energy – kilojoules 483 kJ
Energy – calories 116 Cal
Fat – total 3 g
Fat – saturated 1.1 g
Sodium 42 mg
Carbohydrates<0.5 g

D-rump

  • No. per carton: approx. 4
  • Carton weight: approx. 19kg
  • This cut is prepared from a top sirloin by removal of the tail (tri-tip) along the natural seam.
  NUTRITIONAL INFORMATION
Protein 21.9 g
Energy – kilojoules 483 kJ
Energy – calories 116 Cal
Fat – total 3 g
Fat – saturated 1.1 g
Sodium 42 mg
Carbohydrates<0.5 g

Rostbiff – Rump Heart

  • No. per carton: approx. 8
  • Carton weight: approx. 21kg
  • The rostbiff is the section of the rump left after removal of the rump cap, any external fat cover along the natural seam, and the underlying corcho muscle.
  NUTRITIONAL INFORMATION
Protein 21.9 g
Energy – kilojoules 483 kJ
Energy – calories 116 Cal
Fat – total 3 g
Fat – saturated 1.1 g
Sodium 42 mg
Carbohydrates<0.5 g

Rump Cap

  • No. per carton: approx. 16
  • Carton weight: approx. 24kg
  • This cut is prepared from the rump by removal of the rump cap along the natural seam.
  NUTRITIONAL INFORMATION
Protein 21.9 g
Energy – kilojoules 483 kJ
Energy – calories 116 Cal
Fat – total 3 g
Fat – saturated 1.1 g
Sodium 42 mg
Carbohydrates<0.5 g

Outside

  • No. per carton: approx. 4
  • Carton weight: approx. 20kg
  • This cut is one of three to come from a bone-in round, this is the outside, or lateral part of the round. A cut following the line of the femur bone separates this cut from the knuckle and the inside. The popliteal gland is removed.
  NUTRITIONAL INFORMATION
Protein 21.9 g
Energy – kilojoules 483 kJ
Energy – calories 116 Cal
Fat – total 3 g
Fat – saturated 1.1 g
Sodium 42 mg
Carbohydrates<0.5 g

Inside – Cap On

  • No. per carton: approx. 2-3
  • Carton weight: approx. 20kg
  • This cut is one of three to come from a bone-in round, this is the inside, or medial part of the round. A cut following the line of the femur bone separates this cut from the knuckle and the outside round.
  NUTRITIONAL INFORMATION
Protein 21.9 g
Energy – kilojoules 483 kJ
Energy – calories 116 Cal
Fat – total 3 g
Fat – saturated 1.1 g
Sodium 42 mg
Carbohydrates<0.5 g

Eye Round

  • No. per carton: approx. 10-15
  • Carton weight: approx. 22kg
  • This cut is complete long eye muscle after removal of the flat from the outside.
  NUTRITIONAL INFORMATION
Protein 21.9 g
Energy – kilojoules 483 kJ
Energy – calories 116 Cal
Fat – total 3 g
Fat – saturated 1.1 g
Sodium 42 mg
Carbohydrates<0.5 g

Eye Round – 100VL

  • No. per carton: approx. 10-15
  • Carton weight: approx. 25kg
  • This cut is prepared from the eye round by removal of the outside tissue to obtain a 100VL red meat cut.
  NUTRITIONAL INFORMATION
Protein 21.9 g
Energy – kilojoules 483 kJ
Energy – calories 116 Cal
Fat – total 3 g
Fat – saturated 1.1 g
Sodium 42 mg
Carbohydrates<0.5 g

Flat

  • No. per carton: approx. 4
  • Carton weight: approx. 20kg
  • This cut is the outside with the complete eye round removed along its natural seam.
  NUTRITIONAL INFORMATION
Protein 21.9 g
Energy – kilojoules 483 kJ
Energy – calories 116 Cal
Fat – total 3 g
Fat – saturated 1.1 g
Sodium 42 mg
Carbohydrates<0.5 g

Flat – 100VL

  • No. per carton: approx. 2-3
  • Carton weight: approx. 24kg
  • This cut is prepared from the flat by removal of the fat, membrane and gristle to obtain a 100VL red meat cut.
  NUTRITIONAL INFORMATION
Protein 21.9 g
Energy – kilojoules 483 kJ
Energy – calories 116 Cal
Fat – total 3 g
Fat – saturated 1.1 g
Sodium 42 mg
Carbohydrates<0.5 g

Inside – Cap Off

  • No. per carton: approx. 4
  • Carton weight: approx. 20kg
  • This cut is prepared from the inside by removal of the cap, following the natural seam, leaving the membrane intact.
  NUTRITIONAL INFORMATION
Protein 21.9 g
Energy – kilojoules 483 kJ
Energy – calories 116 Cal
Fat – total 3 g
Fat – saturated 1.1 g
Sodium 42 mg
Carbohydrates<0.5 g

Inside – Cap Off 100VL

  • No. per carton: approx. 6
  • Carton weight: approx. 24kg
  • This cut is prepared from the inside by removal of the cap and membrane (outside tissue) to obtain a 100VL red meat cut.
  NUTRITIONAL INFORMATION
Protein 21.9 g
Energy – kilojoules 483 kJ
Energy – calories 116 Cal
Fat – total 3 g
Fat – saturated 1.1 g
Sodium 42 mg
Carbohydrates<0.5 g

Knuckle

  • No. per carton: approx. 4
  • Carton weight: approx. 20kg
  • The knuckle is the thick flank with the lip, cap (web) and associated fat removed.
  NUTRITIONAL INFORMATION
Protein 21.9 g
Energy – kilojoules 483 kJ
Energy – calories 116 Cal
Fat – total 3 g
Fat – saturated 1.1 g
Sodium 42 mg
Carbohydrates<0.5 g

Top (Oyster) Blade

  • No. per carton: approx. 10
  • Carton weight: approx. 17kg
  • The flat muscle group of the blade (clod) separated from the bolar by a straight cut along the line of the blade bone ridge.
  NUTRITIONAL INFORMATION
Protein 21.9 g
Energy – kilojoules 483 kJ
Energy – calories 116 Cal
Fat – total 3 g
Fat – saturated 1.1 g
Sodium 42 mg
Carbohydrates<0.5 g

Blade (Clod)

  • No. per carton: approx. 2-3
  • Carton weight: approx. 20kg
  • The blade (clod) comprises all the large muscles from the outside of the blade bone extending from the foreshank joint to the tip of the blade bone cartilage.
  NUTRITIONAL INFORMATION
Protein 21.9 g
Energy – kilojoules 483 kJ
Energy – calories 116 Cal
Fat – total 3 g
Fat – saturated 1.1 g
Sodium 42 mg
Carbohydrates<0.5 g

Boneless Chuck – Square Cut 4 Rib

  • No. per carton: approx. 4
  • Carton weight: approx. 20kg
  • The boneless chuck is derived from that portion of the bone-in forequarter from the neck to the 4th rib and is trimmed to a specified chemical lean (CL) content. The shoulder clod, brisket and shank are removed.
  NUTRITIONAL INFORMATION
Protein 21.9 g
Energy – kilojoules 483 kJ
Energy – calories 116 Cal
Fat – total 3 g
Fat – saturated 1.1 g
Sodium 42 mg
Carbohydrates<0.5 g

Chuck Roll – 4 Rib

  • No. per carton: approx. 4
  • Carton weight: approx. 17kg
  • This cut consists of the eye of meat from the neck to the 4th rib. The neck end meat is removed approx 70-100mm. The rib muscles and associated tissue are removed 75mm from the eye of the meat at the loin end, parallel to the vertebrae. The m.trapezius is removed.
  NUTRITIONAL INFORMATION
Protein 21.9 g
Energy – kilojoules 483 kJ
Energy – calories 116 Cal
Fat – total 3 g
Fat – saturated 1.1 g
Sodium 42 mg
Carbohydrates<0.5 g

Chuck Tender

  • No. per carton: approx. 20
  • Carton weight: approx. 22kg
  • The chuck tender, or blade roll, is the round muscle next to the blade (clod), but separated from it by the blade bone ridge.
  NUTRITIONAL INFORMATION
Protein 21.9 g
Energy – kilojoules 483 kJ
Energy – calories 116 Cal
Fat – total 3 g
Fat – saturated 1.1 g
Sodium 42 mg
Carbohydrates<0.5 g

Flanksteak

  • No. per carton: approx. Layer packed
  • Carton weight: approx. 25kg
  • The oval flat muscle at the end of the flank, free of excess fat and connective tissue.
  NUTRITIONAL INFORMATION
Protein 21.9 g
Energy – kilojoules 483 kJ
Energy – calories 116 Cal
Fat – total 3 g
Fat – saturated 1.1 g
Sodium 42 mg
Carbohydrates<0.5 g

Flap Meat

  • No. per carton: approx. 15-20
  • Carton weight: approx. 22kg
  • The flap meat is prepared from the internal flank plate.
  NUTRITIONAL INFORMATION
Protein 21.9 g
Energy – kilojoules 483 kJ
Energy – calories 116 Cal
Fat – total 3 g
Fat – saturated 1.1 g
Sodium 42 mg
Carbohydrates<0.5 g