Beef biltong made from the world class beef
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Biltong
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By-products
Beef carcass meal, blood meal, beef tallow all made from our rendering plant.
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Canned Products
Corned beef, corned meat, pet food, stewed steak produced from our cannery plant
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carcass sides
These are sold in quarters and are excellently used by butcheries to slice as per their
requirement
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Chilled Product
Top class beef cuts done mostly from the hindquarter cuts
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Frozen Product
Top class beef cuts done mostly from forequarter cuts
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Hides
Cow hides from our daily production
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Offal
Liver, spleen, hearts, tails,tongues,Tripe,cassings, kidneys,Cheek Meat, Head Meat,Lungs, Beef feet, Body fat all produced under strict supervision of the resident competent authority
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Pre-packs
Best beef in sizeable bags such as 1kg,2.5kg and 5kgs to suit your budget and includes Bone-in- loin, tails, trimmings, brisket, stewing beef, done as per your request.
CHILLED & FROZEN BEEF PRODUCTS
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Rump
Derived from the loin by cutting between the lumbar and sacral vertebrae and through the tip of the
pelvic bone. (Suitable for roasting, grilling or frying)
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Fillet
Removed in one piece from the loin by freeing the head (butt end) from the hip bone. (Suitable for
roasting, grilling or frying)
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Ribeye
Extracted from the full quarter from the side by removing the eye muscle between the 10 th and 11 th
ribs, which are parallel to the chine bone to a point between the 5 th and 6 th ribs. (Suitable for grilling
and frying)
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Topside
Extracted from the inside of the buttock section along the muscle division from the silverside and
thickflank. (Suitable for wasting)
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Striploin
By removing a straight cut anterior to the pelvic bone from a point at the junction of the lumbar and
cacral vertebrae through the eye muscle. (Suitable for grilling)
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Boneless Forequarter 90% Visual Lean
The full forequarter de-boned with shin and ribeye removed. (Suitable for stewing)
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Silverside
Removed from the outside of the buttock section along the natural muscle divisions from the
topside and thick flank. (Suitable for pickling or boiling)
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Shin
Boneless meat derived from fore and hide shank. (suitable for pickling, boiling or stock)
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Thick Flank
After removal of topside, the portion remaining in front of the femur bone is the thick flank.
(suitable for stewing, braising, pickling or boiling)
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Chuck And Blade 90% Visual lean
Lean boneless manufacturing beef derived after the removal of brisket, shin, ribeye and chuck
tender. (suitable for stewing and braising)