These are hand selected for the customer based on personalised specifications according to the sex, confirmation, fat class and weight of the side of beef.


Roasting: Selected from a side of beef, which the customer can specify. A roasting is a bone in Rump, loin and rib. This includes the whole fillet.

Rib and loin: Selected from a side of beef, which the customer can specify. Fillet is attached, plus fillet head too if required.

XX loin/Sirloin :Selected from a side of beef, which the customer can specify. Bone in loin with the fillet attached, plus fillet head too if required.

5-bone Rib :Selected from a side of beef, which the customer can specify. The 5-bone rib is squared off at both ends. With this product, the customer, can further specify marbling of the eye, graded 1 (v. lean) to 5 (v marbled)

Sides of beef: Selected from a side of beef, which the customer can specify. The customer further specifies where to quarter the side to enable transportation.

Pistola Hindquarter: Selected from a side of beef, which the customer can specify. Can be sold as either a 3 or 8 bone hind quarter with flank removed

Knuckle: Remove patella bone by a straight cut within 20mm of the bone. Remove all surface blood vessels, fat, piping and gristle.