We supply the highest quality beef, pork, vegetables, fruits, grains and crops. All our produce is harvested in some of the best and most health and environmentally conscious farms from all over the world.
We also strive to ensure all goods have been correctly packed and meet the necessary international agricultural standards and criteria as well as conform with appropriate export and import documentation.
–BEEF PRIMAL CUTS–
–COMMON BEEF CUTS–
–CUTS AND DESCRIPTION–
BONE – IN BEEF
–PACKAGING OF BEEF–
Meat cut is individually wrapped in an approved material, such as a sheet, stock netting or bag. These are most commonly used on larger primal cuts.
Product is packed into a carton containing two or more layers of meat with each layer separated by an approved material. Layer packed meat is most commonly used to layer small cut items, such as flank steak or backstraps.
Meat is packed in a single bag or covering and contains two or more cut items. This method is most commonly used for small and medium sized primal cut items, such as chuck tenders and lamb racks.
Meat is packed into an open container or tray, and covered with plastic film. This is mainly used in smaller primal cuts or portioned meat.
Primal cuts or retail-ready trays are wrapped and flushed with a mixture of gases to remove the oxygen. The packs are impermeable and retain the modified gas atmosphere around the meat to preserve meat quality and shelf life by restricting bacteria growth.
involves the removal of air and oxygen from the packaging. This creates a vacuum and assists in the preservation of meat and improvement in meat quality due to the lack of oxygen around the meat that promotes bacterial growth. Vacuum packing is adapted to all methods of packaging, including: