Our Product Range

There are various products available under our brand, including standard primal cuts as well products developed specifically for some of our global clients.

Sirloin

The sirloin steak is cut from the sirloin, the subprimal posterior to the short loin.

Stirploin

It consists of a muscle that does little work, the longissimus, making the meat particularly tender

Porter House

Porterhouse steaks are cut from the rear end of the short loin and thus include more tenderloin steak

T-Bone

T-bone steaks are cut closer to the front, and contain a smaller section of tenderloin.

Ribeye

The ribeye is a beefsteak from the rib section. The rib section of beef spans from ribs 6 through 12.

Filet Mignon

The cut of meat taken from the smaller end of the tenderloin, or psoas major of an animal carcass.

Flat Iron

is a cut of steak cut with the grain from the chuck, or shoulder of the animal.

Rump

The rump is the division between the leg and the chine cut right through the aitch bone

Flank Steak

A cut of beef taken from the abdominal muscles or lower chest of the steer.

Skirt Steak

A cut of beef steak from the plate. It is long, flat, and prized for its flavor rather than tenderness.

Beef Brisket

From the breast or lower chest of beef or veal. The beef brisket is one of the nine beef primal cuts,