M ch EA i T ll P e R d IM r A e L d S OUR CUTS ARE VERSATILE IN APPLICATION ADDING VALUE TO MENU PLANNING AND COST MANAGEMENT. FOR QUALITY ASSURANCE, OUR MEAT PRIMALS ARE CHILLED, CONVENIENTLY PACKED IN BULK CONFIGURATIONS AND CRYO-VACUUM PACKS. A-GRADE BEEF FILLET - WHOLE CHEF’S CLASSIQUE ± 10 KG (5 FILLETS) | CASE MEA5827 A-Grade Beef Fillet - Whole is a very tender cut that is usually served with a sauce to enhance flavour. A-GRADE BEEF RIBEYE - WHOLE CHEF’S CLASSIQUE ± 12 KG (4 RIBEYES) | CASE MEA5825 A-Grade Beef Ribeye - Whole is a cut from the prime rib, a most favourable cut A-GRADE BEEF RUMP - WHOLE CHEF’S CLASSIQUE ± 11 KG (2 RUMPS) | CASE MEA5749 A-Grade Beef Rump - Whole is a South African favourite on the braai or open grill. A suitable cut flavoursome beef roast with paprika and other chilli peppers. A-GRADE BEEF RUMPTAIL - WHOLE CHEF’S CLASSIQUE ±10 KG | BOX MEA7828 A-GRADE BEEF RUMPTAIL - WHOLE (BULK) CHEF’S CLASSIQUE ±20 KG | BOX MEA6219 Beef Rumptail - Bulk is most commonly used for a flavourful whole roast on a buffet carvery station, due to its rich, beefy flavour. It is also used for stroganoff or beef cube applications such as sosaties, and slow cooking methods such as stew, curries, pie fillings and goulash.
Download PDF file