Beef is the largest carcass a butcher carves up. With 11 basic cuts of meat, each offers a unique and different flavour and texture. Beef steaks for retail and food service are generally young (0 to 2 permanent teeth and 30 months old) through to prime beef (7 teeth and 42 months old). The cattle are farmed on grass and finished on grain, the latter process speeds up the time it takes to fatten the meat. To optimise the taste and succulence of the meat, our experts are always on hand to advise on the best cuts to complement the recipes and cooking techniques.
Lamb categorised as L is anything under 12 with only milk teeth and is available year round. Spring lamb or YL is under five months and is the sweetest and most tender lamb. Prized for its unique robust flavor and larger muscle size, yearling mutton or H is between 12 and 18 months old with permanent teeth.
From baby suckling pigs to full-size succulent Black Kurobuta, pork takes on many delicious forms. Highly versatile, it is available in different cuts. Pork is also favoured by many small goods makers worldwide and forms the main ingredient in many iconic food products from around the world.
Chicken can be battery-farmed or free-range. An increasing preference, free-range chicken weaned on a natural diet delivers a more robust flavour. Chickens – around 12 weeks old – are meant for consumption while older chickens used for laying, also known as broilers, are normally used for making stocks and nourishing soups.