BEEF CARCASS HINDQUARTER. DEBONING. visit. for delicious beef recipes. topside shin and soft shin. silverside. knuckle.

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1 BEEF CARCASS HINDQUARTER silverside topside shin and soft shin knuckle DEBONING Sparta s deboned hindquarter primal cuts are generously trimmed, thus the client has minimal offcuts when slicing the product. This Sparta trim ensures a ready to roast or portion product. The chilled deboned product is cryovaced. Product is then sent through a steam tunnel ensuring that pack is tight and intact. If the cold chain is maintained, the product has a guaranteed shelf chilled, not frozen, of three months. rump fillet t-bone flank sirloin flat rib (HQ) beef ribs prime rib and ribeye flat rib (FQ) brisket hindquarter pistola hindquarter pistola rump and loin chuck bolo shin rump and loin buttock neck The carcass is split between rib number nine and ten, leaving four ribs on the hindquarter. visit for delicious beef recipes

2 BONELESS CUTS Vacuumed and frozen SHIN BONELESS Derived from the hindquarter shin. Separated from the soft shin by a natural seam. SOFT SHIN Separated from boneless shin by a natural seam, excess gristle and bone removed. Uses: Lean mince, burger patties Uses: Extra lean mince and burger patties KNUCKLE Separated from the silverside and topside by natural seams. All excess membrane, gristle and bone removed. SILVERSIDE (WHOLE) Separated from the topside, knuckle and soft shin by natural seams. Uses: Tenderised steak and roast beef Uses: Biltong, roast beef and corned beef SILVERSIDE EYE Produced by splitting the whole silverside and removing the silverside flat by the natural seam. SILVERSIDE FLAT Produced by splitting the whole silverside and removing the silverside eye by the natural seam. Uses: Roast beef, minute steak and biltong Uses: Corned beef, pastrami, roast beef and biltong

3 TOPSIDE Boneless product, removed from the silverside and knuckle by natural seams. Uses: Roast beef, tenderised steak TOPSIDE DE-CAPPED Topside cap (gracilis muscle) and all fat removed. Extra membrane and fat removed by membrane skinner, leaving a 100% lean product. Uses: Lean beef cubes, lean mince and stroganoff fresh vacuumed (Cryovac) TOPSIDE CAP This is the gracilis muscle after being removed from the topside. Trimmed of excess gristle and fat. RUMP The product is produced by removing most of the rump tail, the rump double muscle, all bone cartilage, excess fat and lymph nodes. Swiss trim available on request. Uses: Lean mince and beef stroganoff Uses: Steak portions and beef roast Fresh Vacuumed (cryovac) RUMP TAIL Removed from the rump by the natural seam. Fat, gristle and membranous tissue is removed to leave a virtually fat-free product. Uses: Beef cubes, stroganoff and steak SIRLOIN (STRIPLOIN) Sirloin is produced by removing the loin from the rump to the ninth rib of the carcass. All excess bone cartilage, gristle and fat are removed. Swiss trim available on request. Uses: Steak portions and beef roast

4 BONELESS CUTS Vacuumed and frozen (continued) FLANK STEAK THICK The product is removed from the flank area and is virtually fat-free. Uses: Extra lean mince, stroganoff and cubes FLANK STEAK THIN Product is removed from the flank region and is situated on the cod end. It is trimmed of all membranous tissue and is virtually fat-free. Uses: Stroganoff, beef olives and stir-fry strips FILLET Derived from the lateral surface of the loin bone and the ventral surface of the aitch bone. Product is defatted, all excess membrane and the side muscle is removed. Fillet head also available. Uses: Braai as a steak and as a Chateaubriand FLANK The product is derived by removing the flat rib from the bone in flank. Uses: Burger patties, mince and wors BODY FAT Product is derived by removing all excess fat from the outside of the carcass, excluding the fat around the fillet and kidneys (suet). This includes the exterior flank fat (cod fat). Uses: Wors, burger patties and dry wors Packaging: kg per box Wrapped in plastic (no lid), TRIMMINGS 90vl The product is derived from all HQ offcuts and is visually classed by eye and combined for a 90vl product. Available both fresh and frozen. Uses: Beef mince, burger patties and wors fresh vacuumed (cryovac) with a 90-day shelf SUET/KIDNEY FAT All fat removed from around the fillet and kidneys. This is also referred to as the core and channel fat. Uses: Braai wors and polonies Packaging: kg per box Wrapped in plastic (no lid),

5 BONE-IN CUTS Frozen and produced on order SHIN BONE-IN Derived from the hindquarter shin. Hock bones are removed to give a consistent bone to meat ratio. T-BONE T-Bone is produced by dividing the loin rack at the base of the fillet and leaving the fillet on. The fillet head is removed. Uses: Excellent for soups and stews. The marrow adds extra flavour to any meal Uses: Steak, especially for those who like both the sirloin and the fillet Packaging: 25 kg boxes, BEEF RIB BBQ SELECT Product is derived from the four wing ribs on the loin, removed from the back bone and approximately 15 cm long. Intercostal muscles are intact. Uses: Parboil and marinade. Serve on the bone frozen with a 1 year shelf FLAT RIB (HQ) SHORT RIB The product is produced by cutting through the four wing ribs of the loin and removing the bone-in flank from the hindquarter, separating it from the boneless flank. Uses: Stewing beef and beef short ribs LOIN RIB The product is derived by removing the vertebrae flanges from the back bone after removing the striploin and the fillet. Uses: Stewing beef * This measurement refers to the visual lean (vl) quality of the product and as the name suggests it is a visual estimate. E.g. 60vl refers to the visually estimated percentage of meat in the product, while the remainder, i.e. 40vl, refers to the product s visually estimated fat content.

6 BEEF CARCASS FOREQUARTER topside shin and soft shin silverside knuckle rump fillet t-bone sirloin beef ribs prime rib and ribeye flank flat rib (HQ) flat rib (FQ) brisket forequarter chuck bolo shin forequarter pistola neck visit for delicious beef recipes

7 BONELESS CUTS CHUCK TENDER Very tender cut removed from just above the medial ridge on the blade bone. All external fat and all membranous tissue removed, leaving it virtually fat-free. Uses: Roast beef and beef cubes CHUCK BONELESS The product is derived by removing the large muscle system underneath the blade bone. Uses: Roast, slice or dice BOLO Product is removed from the outside of the shoulder and trimmed. Uses: Roast, tenderised steak and goulash BRISKET BONELESS DECKLE OFF The product is cut from the first to the fifth rib of the carcass and runs parallel to the back bone. Heavy fat and intercostal tissue removed. Uses: Roll, net and roast, beef cubes and stroganoff RIBEYE Product is derived by deboning the prime rib and removing the eye muscle. Overlying muscle and excess fat removed. Uses: Steak portions and beef roast PRIME RIB BONELESS Product is derived by de-boning the prime rib and removing inside fat, scapula cartilage and paddywhack. This can be cut into ribeye steaks. Uses: Steak portions, roasted and sliced beef

8 BONELESS CUTS (continued) CROPS 95vl The product constitutes all meat left in the forequarter after removal of the primal cuts. Product is classed visually to create a 95vl product. Available fresh or frozen. Uses: Very lean mince, burger patties and wors fresh vacuumed (cryovac) with a 90-day shelf SHIN BONELESS Removed from the leg of the forequarter and deboned. Uses: Very lean mince, burger patties and wors fresh vacuumed (cryovac) with a 90-day shelf BONE-IN CUTS Frozen and produced on order SHIN BONE-IN Derived from the forequarter shin. Hock bones are removed to give a consistent bone to meat ratio. PRIME RIB BONE-IN Forequarter cut extending from the fifth to the ninth rib of the carcass. This can be cut into club steaks. Uses: Excellent for soups and stews. The marrow adds extra flavour to any meal Uses: Steak portions and beef roast BRISKET BONE-IN The product is cut from the first to the fifth rib and runs parallel to the back bone of the forequarter shin and kept on the bone. Uses: Stewing beef or braai CHUCK BONE-IN Product is derived by leaving the large muscle system on the blade bone. Uses: Stewing beef or braai Please contact Estelle, Lynette or Niel on Visit our website for more information: