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Leg

4.00 ₼
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Frozen Chicken Leg Forequarter Overview Frozen chicken leg forequarter consists of the thigh and drumstick of the chicken, cleaned and

Noar

13.50 ₼
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Noar (also known as rostbif in some regions) typically refers to a roast beef cut, often taken from ( rostbif)

Ribeye

14.00 ₼
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Boneless O.P. ribs are derived from a 12-rib forequarter cut between the 5th and 6th ribs. The width of the

Rump

13.50 ₼
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Boneless The rump ‘D’ cut is derived in the same manner as the sirloin butt with the flank or tail

Silverside

13.50 ₼
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Beef silverside is a cut from the hindquarter of the cow, located just below the topside. It is a lean

Strip loin

17.00 ₼
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Boneless The boneless striploin is the remaining portion of the short loin after removal of the tenderloin and all bones.

Tenderloin

32.00 ₼
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Boneless The full tenderloin is removed in one piece from the full rump and loin and trimmed of the fat.

Thick Flank

11.00 ₼
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Boneless The thick flank is derived in the same manner as the knuckle but the lip and cap (web) muscles

Top Side

13.50 ₼
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Beef topside is a lean cut from the upper part of the hind leg of the cow. It is a

Trimming

13.00 ₼
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Boneless Beef Meat Trimming: Techniques & Best Practices Boneless beef trimming is the process of removing excess fat, connective tissue,