The Catalogue
Halal, bovine, deboned and deglanded — every primal in our catalogue is processed to international standards across our APEDA, HACCP & ISO 22000 certified plants. Available frozen, IQF, or chilled vacuum-packed.
The Anatomy
Use the chart to cross-reference what you need with the catalogue codes below — from forequarter shoulder cuts down to the shank.
Primal cuts & offals
Lean conical shoulder muscle. Naturally tender with minimal fat, suited to roasting and slicing.
Long loin muscle yielding premium steaks. Fine grain, even marbling and consistent portioning.
Boneless chest cut with characteristic fat cap. Ideal for slow cooking, curing and corned preparations.
Premium young-bovine leg primal. Pale, fine-grained and tender — ideal for roasting, escalopes and slicing.
Premium young-bovine cut. Pale, fine-grained and tender — suited to delicate roasting and slicing.
Continuous eye-muscle cut from the fore-rib. Tender, marbled and excellent for premium steak portions.
The most tender primal of the carcass. Lean, fine-grained, prized for steaks and grilling.
Large, lean primal from the inside of the hind leg. Classic for roasting and slicing applications.
Long bone-in rib strips with intercostal meat. Excellent for grilling, smoking and traditional preparations.
Well-marbled steak cut from the upper hindquarter. Robust flavour, excellent for grilling and pan-searing.
Lean outer-thigh primal with a distinctive silver membrane. Ideal for roasting, curing and biltong.
Forequarter shoulder cut with rich connective tissue and even grain. Excellent for braising, slicing and slow-cooked preparations.
Navel-end brisket with rich marbling and fat cap. Ideal for curing, corning and slow-smoked preparations.
Whole shin primal. Rich gelatinous quality, ideal for nihari, paya, broths and slow-braised dishes.
Boneless round-shaped specialty cut prized for its tender texture. Excellent for grilling, slicing and Asian preparations.
Premium young-bovine tenderloin. Exceptionally tender and pale, ideal for fine-dining steaks and medallions.
Thin, lean abdominal cut with long grain. Excellent for marinated grilling and stir-fry applications.
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We supply to over 38 countries with packaging, cut specifications and shipping schedules built to order. Tell us what you need.