New Zealand · Manufacturer and exporter with an integrated supply chain covering livestock procurement, processing, product creation, marketing and delivery. [3]37 products
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A boneless cut, Beef Topside is the major muscle from the inside of the hind leg. Full of robust flavour, the rump is most succulent and meltingly tender when roast or diced for slow cooking casseroles. A medium tender coarse grain meat.…
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Beef rump steaks are a lean cut with little fat, which can make it a little less tender than others. The fat border, which runs along the curved side, is easily removed if desired.; Cuts: Rump Heart, Eye of Rump, Rump Centre, Rump Cap;…
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A boneless cut from the shoulder section, Beef Blade is the major muscle from the outside of the blade bone. It consists of two main muscles: the Bolar and Oyster Blade. Best suited to slow cooking, roasting or braising for a tender…
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A boneless cut, Beef Silverside (also known as Outside) is the major muscle from the outside of the hind leg. A less tender cut. Suitable for slow cooking roasts, used for corned beef or thinly sliced for marinated steaks.; Cuts: Flat or…
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A boneless cut, Beef Knuckle with its cap muscle removed, is the third major muscle from the hind leg, after removal of the Topside and Silverside. Beef Knuckle is a medium tender cut best suited for pot roasts or braising. It can be…
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A boneless cut, Beef Striploin (also known as Porterhouse or Sirloin) is the outside muscle adjacent to the loin bone, opposite to the Tenderloin. Striploin is from the lower portion of the ribs, continuing off the tenderloin from which…
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The eye fillet is an oblong shaped cut that spans between the short loin and the sirloin. Beef Tenderloin is an incredibly tender and succulent cut. It can be roasted whole or cut into steaks.; Cut: Side muscle on/off; Nutritional…
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A coarse-grained steak with a rich flavour and generally sourced from the thin flank and is the thickest portion of this muscle from the abdominal area. Sliced thinly across the grain Beef Flank can be pan fried to rare and used for…
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A boneless cut, Beef Ribeye (also known as a Cube Roll or Scotch Fillet) is the eye muscle adjacent to the backbone, between the Chuck and Striploin. Cut from the between the 5th and 6th ribs extending down to the 12th rib to give a 7-rib…
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Beef Short Ribs are taken from the forequarter after the brisket is removed. They are made up of the rib bone and layers of rib meat and fat. Rich and tasty, short ribs take on flavour well, tender and moist when slow cooked.; Nutritional…
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A boneless cut, Beef Navel End Brisket comes from the lower chest area of the forequarter, from the 6th to 12th ribs. Ideal for slow, moist cooking methods such as casseroling and braising.; Nutritional Information:
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Beef Chuck is a boneless cut taken from the first three ribs of the forequarter extending up to the neck. A less tender open grained meat with minimal fat. Suited to slow cooking methods, ideal to cube for stews, curries and casseroles.;…
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A boneless cut, Beef Point End Brisket comes from the upper chest area of the forequarter, from the 1st to 5th ribs. It is commonly used in braising (pot roast), smoking and can be made into corned beef. Cook low ‘n slow.; Nutritional…
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A bone-in cut, Beef Fore Shank comes from the lower fore leg. A gelatinous cut. These impart a rich, full-bodied flavour and melt in your mouth texture. These are ideal for stews, soups, casseroles and slow cooking.; Nutritional…
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A bone-in cut, Beef Hind Shank comes from the lower hind leg. A gelatinous cut these are ideal for stews, soups, casseroles and slow cooking.; Nutritional Information:; Nutritional information was obtained from Beef + Lamb New Zealand Ltd.…
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A bone-in cut, Lamb Neck Slices come from a bone-in full neck, cut into even sized portions. Best braised.; Nutritional Information:
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Lamb shoulder is a medium tender roasting joint with lean and fat interspersed. Best roasted slowly, covered or uncovered, or pot-roasted.; Nutritional Information:
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Lamb Square Cut Shoulders are a medium tender roasting joint with lean and fat interspersed. Best roasted slowly, covered or uncovered, or pot-roasted.; Nutritional Information:
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From the forequarter, the Lamb Breast is best suited to slow, moist methods of cooking, such as braising. Lamb spare-ribs can be cut from the breast, and barbecued or grilled after being marinated.; Nutritional Information:
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A bone-in cut, the Lamb Foreshank comes from the lower fore leg. A gelatinous cut. These are ideal for stews, casseroles and slow cooking.; Nutritional Information:
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A bone-in cut, the Lamb Rack is cut between the 5th and 6th ribs extending down to the 12th and 13th ribs to give a 7-rib rack. Removal of the fat cap and intercostal meat between the ribs delivers as a Lamb Frenched Rack. A visually…
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Derived as an off-cut from a Pistola, Saddle or Long Loin, the Lamb Flap consists of the abdominal wall tissues and rib ends. Best slow cooked.; Nutritional Information:
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The Lamb Saddle is a lean, tender cut that comes from the bone-in carcass by removing the forequarter and leg saddles. A middle cut which includes the full rack, loin and chump all bone in.; Nutritional Information:
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The Lamb Loin Saddle is a lean, tender cut, prepared from the loin-end of the saddle, flap removed to eye muscle with exterior fat removed easily. Suitable for roasting or cut into saddle chops.; Nutritional Information:
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Cut from the shortloin (mid-loin) portion of the loin from 13th rib to point of hip bone, The Lamb Bone-in Short Loin contains part of the spine and includes the top loin and the tenderloin. This is usually cut into loin chops.;…
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The Lamb Boneless Loin is a boneless cut, taken from the 13th rib extending down to the pin bone at the Chump. Very tender and lean with no exterior fat. Best cooked quickly by fast roasting to rare or medium rare, pan frying as a whole…
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The Lamb Tenderloin is prepared from a side of lamb by removing the muscle in one piece from the underside of the short loin. Little fat or connective tissue making it the most tender cuts of lamb. Minimal cooking required, suitable for…
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A bone-in cut, the Lamb Chump is removed from the hindquarter. It is the major muscle that covers the hip bone. It can also be boned out or cut into chump chops. Suitable for fast roasting.; Nutritional Information:
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The Boneless Chump is a tender, lean leg cut, with some fat throughout but exterior fat easily removed. Suitable for fast roasting and best tied to retain shape.; Nutritional Information:
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The Lamb Heart of Rump is a lean healthy and tender cut with the natural fat covering removed.; Nutritional Information:
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A bone-in cut, the Lamb Leg is derived from the hindquarter. Can be chump on or off, shank on or off or boned out. Lamb Legs are best suited to slow roasting and leg steaks for pan frying or BBQs.; Cuts: Chump on or off, shank on or off;…
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A Boneless Lamb Leg is a large, boneless medium tender cut, with chump on or off. Shape kept intact with internal cavity ideal for stuffing. Suitable for roasting. May also be opened out (butterflied) and cooked flat as a roast or on the…
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Larger than the fore-shank, the Lamb Hind-shank is a highly gelatinous meat becoming juicy and tender on cooking. Ideal for stews and casseroles, they have a fabulous texture and rich flavour imparted with slow cooking.; Nutritional…
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Naturally nutritious, delicious and succulent, we pride ourselves on producing premium grass-fed beef.; Our beef patties have a mild beef flavour, taste tender and juicy. The product needs to be fully cooked in a pan, oven or BBQ before…
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Bovine Pericardium (raw or cross-linked); Tendons; High collagen-yielding tissues; Other tissues suitable for medical devices
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Plasma; Foetal Bovine Serum (FBS); Newborn calf serum; Adult bovine serum; Red blood cells
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Glands; Connective tissue/cartilage; Organs
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