The wholesale department is adjacent to the abattoir and temperature controlled at 8 degrees centigrade. Beef sides are only removed from the chillers for dispatch once a deep bone temperature of 7 degrees centigrade and lower has been reached .This is critical to ensure meat hygiene and an extended shelf life.

Our sides are quartered between the 9th and 10th rib. We are able to customize the quartering of the sides according to client specifications if the client does take both the fore-and hind quarter. We have the ability to dispatch fore and hind quarters nationally from the wholesale department if the client does take enough product to make the transport economical.

PHOTO SHOOT 2012 106