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)


Removed in one piece from the loin by freeing the head (butt end) from the hip bone. (Suitable for roasting, grilling or frying)


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)


Extracted from the inside of the buttock section along the muscle division from the silverside and thickflank. (Suitable for wasting)


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)

TopsideBoneless Forequarter 90% Visual Lean

The full forequarter de-boned with shin and ribeye removed. (Suitable for stewing)


Removed from the outside of the buttock section along the natural muscle divisions from the topside and thick flank. (Suitable for pickling or boiling)

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)

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)

Countries We Export

  • South Africa
  • Netherlands
  • United Kingdom
  • Spain
  • Hong Kong
  • Kuwait
  • Dubai
  • Denmark
  • Norway
  • Germany
  • China
  • Philippines
  • Vietnam
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