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Chicken
The skin of a chicken is a thin layer of tissue that covers the chicken's body. It is typically removed before cooking, as it can add a chewy texture to the meat.
leg Mince
Breast Mice
Drumsticks
Breast Fillet
Whole Maryland (skin on - bone in )
Maryland Cutlet (skin on - Bone in )
Maryland Fillet
Maryland Cutlet (Skin off - bone in )
Tenderloin
Thigh Cutlet ( skin on - bone in)
Thigh Cutlet (skin off - bone in )
Thigh Fillet
Curry Cut Pieces (bone in)
Garlic Butter Kiew
Crumbed Breast
Crumbed Breast has two components: chicken breast fillet and breadcrumbs. Chicken breast is considered one of the healthiest parts of the chicken. Chicken breast is a source of protein, which is necessary for the growth of muscle tissues.
Crumbed Tenderloin
Crumbed Leg schintzels (size 13, 18)
Crumbed Breast Schintzels
diced beef
Diced beef is a type of meat that is cut into small cubes. It is usually made from beef chuck or round, but can also be made from other cuts of beef. Diced beef is often used in dishes such as stews, casseroles, and pies.
Beef Curry Cut (bone in)
Beef Mince
Ribs Steak
Round
Chuck Steak
Diced Beef (boneless)
Rump Steak
Scotch Fillet
Osso Bucco
Lamb Lion Chops
Striploin
Topside
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Lamb
Lamb is a tender and flavorful red meat that comes from young sheep, typically under a year old. It is rich in protein, vitamins, and essential minerals like iron and zinc. Known for its distinctive taste and soft texture, lamb is a versatile meat used in a variety of dishes worldwide, from roasts and stews to curries and grilled dishes.
Diced Lamb (boneless)
Lamb Shank
Lamb Curry Cut (bone in)
Lamb Racks
Lamb Lion Chop
Lamb Forequater Chops
Lamb Chops
Goat
Goat meat includes a combination of different cuts from the animal, each offering unique flavors and textures. The meat from the shoulder and leg are the larger, more tender portions, ideal for slow cooking and stews. The ribs and neck cuts are smaller, leaner portions that add rich taste to curries and grills.
Goat Curry Cut (bone In)
Goat Leg
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