Cuts
Revolutionary Rinse and Chill System
This method is used on all our products unless otherwise requested; the Revolutionary Rinse & Chill System is an enhanced bleeding technique that rinses a chilled isotonic solution containing dilute concentrations of approved common substrates (sugars & salts) through the carcass. Studies have demonstrated that rinse and chill system reduces bacterial contamination, and gives a more consistantly tender and high quality product.
The benefits are improved meat safety and quality, cleaner fresher meat that is more tender and palatable with improved colour and shelf life. If we didn't believe it delivered a better product we wouldn't be using it.
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1. |
Round or Minute - BBQ Roast Casserole |
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2. |
Silver Side - BBQ, Pot Roast, or Corned |
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3. |
Rump - BBQ or Roast |
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4. |
Eye Fillet - BBQ or Roast |
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5. |
Skirt - Skirt Casserole or Mince |
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6. |
Porter House - BBQ or Roast |
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7. |
Brisket - Corn roll Seasoned Roast or Mince |
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8. |
Scotch Fillet - BBQ or Roast |
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9. |
Blade - Roast, Steak or Stirfry |
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10. |
Chuck - Stewing Steak Casserole or Mince |
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11. |
Osso Bucco - Shin Meat Casserole or Mince |
Premium mince, sausages and sausage mince.