Biltong
Beef biltong made from the world class beef.
Habitat Model
By-Products
Beef carcass meal, blood meal, beef tallow all made from our rendering plant.
Canned Product
Corned beef, corned meat, pet food, stewed steak produced from our cannery plant.
Carcass Sides
These are sold in quarters and are excellently used by butcheries to slice as per their requirement.
Chilled Product
Top class beef cuts done mostly from the hindquarter cuts.
Frozen Product
Top class beef cuts done mostly from forequarter cuts.
Hides
Cow hides from our daily production.
Offal
Liver, spleen, hearts, tails, tongues, Tripe, cassings, kidneys ,Cheek Meat, Head Meat, Lungs, Beef feet, Body fat all produced under strict supervision of the resident competent authority.
Pre-Packs
Best beef in sizeable bags such as 1kg, 2.5kg and 5kgs to suit your budget and includes bone-in-loin, tails, trimmings, brisket, stewing beef, done as per your request.
Chilled & Frozen Beef Products
Rump
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).
Fillet
Removed in one piece from the loin by freeing the head (butt end) from the hip bone. (Suitable for roasting, grilling or frying)
Ribeye
Extracted from the full quarter from the side by removing the eye muscle between the 10th and 11th ribs, which are parallel to the chine bone to a point between the 5th and 6th ribs. (Suitable for grilling and frying).
Topside
Extracted from the inside of the buttock section along the muscle division from the silverside and thick flank. (Suitable for wasting)
Striploin
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)
Boneless
Forequarter 90% Visual Lean
The full forequarter de-boned with shin and ribeye removed. (Suitable for stewing)
Silverside
Removed from the outside of the buttock section along the natural muscle divisions from the topside and thick flank. (Suitable for pickling or boiling)
Shin
Boneless meat derived from fore and hide shank. (suitable for pickling, boiling or stock)
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)