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Bone-in Beef Boneless Beef Manufactured Marinated Value Added Offals

Marinated

Marinated Beef Ribs

Par cooked beef ribs, bandsaw cut across the bone into strips, and knife cut into portions of 2 - 3bones. Packed with marinade.

Pickled Tongue

Beef Tongue needle injected with standard brine mix. Single pass to achieve a brine level of 15% after injection. Tongues soaked in cover brine for a minimum of 12 hours to allow for colour development. Drained prior to packing.

Corned Beef

Whole Beef Silverside, needle injected with standard Brine mix. Double pass to achieve a brine level of ± 22%. After injection Silverside split into flat and eye round, cut into portions and left in cover brine for a minimum of 12 hours to allow for colour development. Drained prior to packaging.

Pickled / Corned Brisket

Whole Deboned Brisket, needle injected with standard Brine mix. Double pass to achieve a brine level of ± 22%. After injection, Brisket is cut into portions and left in cover brine for a minimum of 12 hours to allow for colour development. Drained prior to packaging.

Smoked Beef

Deboned and trimmed Beef cuts, needle injected with and soaked in a specially designed and flavoured Brine mix. Cured, and sliced ± 3.

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