Rump the 4th most tender cut and is one of the tastiest, full of flavour, cuts of beef. Recommended cooked medium rare. Weighing 5-7kg
PrimeStar® Beef
Wakanui Grain Finished Beef
PrimeAngus ® Beef
Coarse-grained, tasty meat with high proportion of gelatinous connective tissue which softens to succulence with Very long slow, moist heat. Weighing 1-3kg
- PrimeStar® Beef
Removed from the forequarter, the rib cap is left on and cut to a square shape usually consisting of 5 ribs. This cut require long slow cooking Weighing 2.5kg, 2 per pack
- PrimeStar® Beef
- Wakanui Grain Finished Beef
This is 2nd most tender cut, typically a very flavoursome cut from the forequarter with its trademark eye of fat in the center. The weight is approximately 3.5 - 4.5 kg
- PrimeStar® Beef
- PrimeAngus ® Beef
- Wakanui Grain Finished Beef
Sirloin is the 3rd most tender cut of beef that is removed from the hind quarter, generally weighing between 3-5kg
- PrimeStar® Beef
- PrimeAngus ® Beef
Most tender, fine-grained, juicy cut. Whole fillet weighs approximately 1.8 to 2.8kg. Very little exterior fat but some silverskin (removed before cutting into steaks) Available with chain on or off
- PrimeStar® Beef
- PrimeAngus ® Beef
- Wakanui Grain Finished Beef
Full bodied flavour cut, This is a cut that must be cooked long and slow. Famous in the USA southern states for a Slow BBQ cut of beef. Weighing 4-6kg
- PrimeStar® Beef
- PrimeAngus ® Beef
- Wakanui Grain Finished Beef
This is a cut has a greater fat content than Point end Brisket .must be cooked long and slow (see Point end brisket) can be blended to mince for burger patties or middle eastern Kebabs, Weighing 3-4kg
- PrimeStar® Beef
Boneless cut taken from the first three ribs of the forequarter. A least-tender, open-grain meat with some fat, . Ideal for dicing or mincing and dicing. A good, tasty cut with great flavour, Weighing 5-7kg
- PrimeStar® Beef
Boneless, 5-6kg piece. Consists of 2 cuts: the "Cross cut steak/oyster blade or Flat iron steak" and the "Bolar blade"
- PrimeStar® Beef
Medium-tender meat, having distinctive coarse grain. Well flavoured meat for very careful grilling. Sometimes thinly sliced across the grain for stir-frying. Needs to be well aged, & is full flavoured. Weighing 2-3kg - 4 kg packs
- PrimeStar® Beef
A lean, thin flat leaf-shaped steak around 20cm long; medium-tender meat, having distinctive coarse, Weighing 1-2kg, lengthwise grain. Well flavoured meat for stewing. Sometimes thinly sliced across the grain for stir-frying but tends to be chewy rather than really tender.
- PrimeStar® Beef
Often sold thinly sliced as beef schnitzel. Medium-tender with finer grain than topside. A good braising steak, more tender than most stewing steaks, Weighing 4-6kg
- PrimeStar® Beef
- Wakanui Grain Finished Beef
Removed from the forequarter ribs and cut to a square shape usually consisting of 3 ribs. This cut requires long slow cooking Weighing 1 kg - 2 per pack
- PrimeStar® Beef
Medium-tender, boneless, lean. Very rich flavoursome cut. Best Slow roast medium-rare. Or thin sliced & flash fried medium-rare only, Weighing 5-7kg
- PrimeStar® Beef
- Wakanui Grain Finished Beef
A flat, triangular piece, removed from the side of the rump thinner at one end (ranging from 2 to 4cm thick); coarser grain, Weighing 600g-800g - 2-4 per pack
- PrimeStar® Beef
- Wakanui Grain Finished Beef
Makes flavourful, succulent stews, very long slow cook. With bone in and cut to 25mm thick pieces creates Beef Osso Bucco, Weighing 5-7kg - 4 per CTN
- PrimeStar® Beef
Aged PRIMEANGUS™ Lean steak and/or rump trimmed relatively free of sinew and then is minced, 1 or 5 kg packs
- PrimeAngus ® Beef
Wagyu Beef
Tender, fine grain meat (closer texture than rib eye), lean may have some marbling, with outer fat cover, grain finished for 70-90 days, Weighing 3.5- 5kg
- Wakanui Grain Finished Beef
Trimmed with membrane and fat removed. More often is braised. 5 kg bag
- Wakanui Grain Finished Beef
- PrimeStar® Beef
Tender, fine grain. A large 4-6kg, impressive juicy 7 rib eye, bone in, Chined. Can be frenched and tied. Or cut into steaks, large portions 500-600g
- PrimeStar® Beef
Well trimmed lean steak, medium tender. Best cooked to medium-rare and well rested, Renowned Japanese beef breed, Weighing 3-5kg
- Wagyu Beef
Great braising cut, nice sized fillets, Least tender, with moderate amount of fat to meat. 4 per 800g pack
Hawkes Bay Gourmet Lamb
The cooked meat is very tender. Rinse well in cold water then simmer gently for about three hours until tender. The skin of tongue is very tough and must be peeled off after cooking. Weighing 700g-1kg
- PrimeStar® Beef
Requiring moist heat and long slow cooking. Trim outside fat, brown (in pan or oven), then slow simmer for approximately two to three hours until fork tender. Weighing 1.5-2kg -4 kg bag
- PrimeStar® Beef
Neck bones removed from the carcass. Use bones for making stock -15kg carton
- PrimeStar® Beef
3 rib Medium-tender to least tender, exterior and intermuscular fat. Needs trimming but juicy meat for braising, Weighing 300g-500g, 12kg ctn
- Hawkes Bay Gourmet Lamb
Bones are generally 60mm long, usually 7 to 8 ribs, backbone cleanly removed (i.e. chined). “Frenched” with rib bones scraped clean almost to the eye of meat. Weighing 350g -2 per pack
- Hawkes Bay Gourmet Lamb
Medium-tender to least tender, exterior and intermuscular fat. Needs trimming but juicy meat for braising. Approx 2kg
- Hawkes Bay Gourmet Lamb
Shoulder has all bones removed for the rolled shoulder. It may be tunnel-boned, or boned, rolled and tied or netted for boneless shoulder roast. Weighing approximately 900g
- Hawkes Bay Gourmet Lamb
The lamb flap is best with the skin rubbed in seasalt and long roasted to render all the fat out, can also be braised, Weighing 2kg- 20kg ctn
- Hawkes Bay Gourmet Lamb
Most tender, lean, fine textured piece from the eye of the loin, A flat, log shape, grain running lengthwise. Boneless, no exterior fat, best seared then roasted and cooked to pink, Weighing 200g - 4 per pack
- Hawkes Bay Gourmet Lamb
Tender, lean, but some fat and connective tissue throughout. The Boned weight 150g to 200g, a roast for one, 4 per pack
- Hawkes Bay Gourmet Lamb
Tender, lean, but some fat and connective tissue throughout; exterior fat cap cover easily removed. The boned weight 200g to 300g, a mini-roast for one or two, 4 per pack
- Hawkes Bay Gourmet Lamb
Least tender, but tasty juicy meat. long slow cooking only. Weighing 300-400g - 4 per pack
- Hawkes Bay Gourmet Lamb
Removed from the lamb leg, Least tender, with moderate proportion of bone and gelatinous connective tissue, which, when braised, becomes juicy and tender. Weighing 450-500g 2 per pack
- Hawkes Bay Gourmet Lamb
Rolled and netted in shape, this is a meaty, tender and easy-carve roast. Weighing 1.2kg
- Hawkes Bay Gourmet Lamb
Tender rump end, medium-tender middle leg, to less tender shank. Includes the aitch bone (hip bone), femur and shank bone. Weighing 2-3kg
- Hawkes Bay Gourmet Lamb
All bones are removed and the meat opened out flat, shank is removed. Weighing approximately 1.2kg
- Hawkes Bay Gourmet Lamb
A semi-boned leg; Sometimes with rump removed, the knuckle tip is sawn off. Can be tied to shape, this is a meaty, easy-carve roast. Weighing 2kg
- Hawkes Bay Gourmet Lamb
Tender, very lean offal with a very fine covering of almost invisible membrane/skin, removed before cooking. 4kg bag
Other
Soak in cold water for one to two hours, changing water frequently. Blanch in simmering lemon water. Refresh, remove membrane then press in refrigerator until cold. Can then be quickly pan-fried. 500g pack
- Other
The whole tenderloin is about 15cm long. However, allow at least two per portion. Remove small covering of silverskin before cooking. 6-10 per pack
- Hawkes Bay Gourmet Lamb
Minced meat from the forequarter shoulder, approximately 85% lean-Weighing 1kg
- Hawkes Bay Gourmet Lamb
Boneless, Tender, fine grain, lean, may have skin removed and fat trimmed to 4mm,(French contre fillet). Can be dry if overcooked. Weighing 2-4kg
Pork Barn Raised
From the forequarter, boneless, with some intermuscular fat, rather coarse grain but flavoursome cut. Tender if slow roasted. Weighing 3-5kg
- Pork Barn Raised
Coarse-grained, tasty meat from the pork shoulder with the cube roll removed. makes flavoursome, succulent braised dishes. 4-6kg pack
- Pork Barn Raised
Semi tender, with much more fat and marbling than the pork sirloin. Boneless, log shape approximately 2kg
- Pork Barn Raised
Great long slow roasting cut with the bone in and hock on, approximately 8 kg, 2 per ctn
- Pork Barn Raised
Great roasting cut, score, dry and sea salt rub, roast very hot to crackle skin. Weighing 2kg - 4 per ctn
- Pork Barn Raised
A flat, almost rectangular piece of meat, removed from the lower side of the Carcass (ranging from 2 to 4cm thick); coarser grain and less tender cut . weight about 4kg – 6kg.
- Pork Barn Raised
Removed from the forequarter ribs, the rib cap is removed and cartilage is left on shape usually consisting of 12 ribs. This cut requires long slow cooking. 10kg ctn
- Pork Barn Raised
Shoulder, relatively free of sinew and then is minced, approximately 85% lean, 1-2kg pack
- Pork Barn Raised
Boneless, lean, with no exterior fat cover on outside. Sometimes slow roasted, as the whole primal (around 1.5 to 2.5kg). Very easy to carve cut across the grain and produces excellent portion slices. 10kg ctn
- Pork Barn Raised
From the hind quarter, The leg is Medium-tender, lean meat. The whole leg is made up of 4 main muscles: silverside, Topside, Rump, Thick flank Is best roasted, 8-9kg, 2 per ctn
- Pork Barn Raised
The whole leg is boned removed with all primal cuts left intact. Legs can be roasted, pickled, corned or made into hams. 5-7kg, 3 per ctn
- Pork Barn Raised
The bone in Hock is taken from the shoulder of the forequarter. A good, tasty cut with great flavour to Long slow braise Slow roast or pot roast. approximately 1kg each
- Pork Barn Raised
Cut below the hock and knee, great for using in stock to add geletinous finish, approximately 600g each
- Pork Barn Raised
Cut from the whole loin with the skin on. Tasty frying cut, can be dry if overcooked, 220 - 300g each
- Pork Barn Raised
Portuguese style pure pork shoulder sausage, Gluten free, chemical/artifical additive free, approximately 14 per 1kg bag
- Other
Made from pork shoulder, gluten free, no artifical flavours, colours or preservatives, approximately 14 per 1kg bag
- Other
Leg ham, 100% NZ Pork, cured and manuka smoked, skin on. Very flavoursome succulent ham. precooked, read to eat or glace/roast. Weighing 5-6kg
- Other
Rindless streaky bacon, par cooked. Very tasty, perfectly cured and smoked. 1 kg pack
- Other
Bacon trimmings, ideal for Bacon and egg pies or when chopped bacon is needed. 1kg pack
- Other
Whole corn fed chicken leg with back bone on, includes drumstick & thigh. 5kg or 12kg ctn
Chicken Free Range
Barn Raised Chicken
Chicken leg with the back bone section removed, only 2 main thigh & drum bones left. 5kg or 12kg ctn
- Chicken Free Range
- Barn Raised Chicken
Whole chicken thigh with thigh bone and back bone in. 5kg or 12kg ctn
- Chicken Free Range
- Barn Raised Chicken
Cutlet has the back bone section removed leaving only 1 bone, with skin on. 5kg or 12kg ctn
- Chicken Free Range
- Barn Raised Chicken
Cutlet with the back bone section removed leaving only 1 bone, the skin is also removed. 5kg or 12kg ctn
- Chicken Free Range
- Barn Raised Chicken
Thigh is boneless and skin left on. 5kg or 12kg ctn
- Chicken Free Range
- Barn Raised Chicken
Thigh has all bones and skin removed, some periphial fat that may need trimming. 5kg or 12kg ctn
- Chicken Free Range
- Barn Raised Chicken
Drumsticks are removed from the thigh and skin is left on. 5kg or 12kg ctn
- Barn Raised Chicken
The breast is removed with skin and wing on, the wing is cut at the first joint, removing the wing tip and nibble. 5kg or 12kg ctn
- Barn Raised Chicken
The breast is removed from the frame with the skin intact, all bones are removed. 5kg or 12kg ctn
- Chicken Free Range
- Barn Raised Chicken
Breast is removed from the frame fully boneless and the skin is removed. 5kg or 12kg ctn
- Chicken Free Range
- Barn Raised Chicken
Nibbles are made from the 3 sections of the chicken wings. 5kg or 12kg ctn
- Chicken Free Range
- Barn Raised Chicken
Denver leg are the boneless cuts from the leg, rump, topside, knuckle and silverside. The sliverskin is removed. Aproximately 1-2kg
- Other
The sirloin or back steaks are highly sort after tender cuts of lean venison. Aproximately 1.5-2.5kg
- Other
Wild red deer, ecco managed from the Raukumera mountain ranges. Aproximately 300-500g
- Other
Wild red deer, ecco managed from the Raukumera mountain ranges. Aproximately 5kg
- Other
Wild red deer, ecco managed from the Raukumera mountain ranges. Aproximately 1kg
- Other
Wild red deer, ecco managed from the Raukumera mountain ranges . Aproximately 800g
- Other
Wild red deer, ecco managed from the Raukumera mountain ranges. Aproximately 3-5kg
- Other
Whole cornfed chickens - Sizes 13, 14, 16, 18, 20,
- Chicken Free Range
- Barn Raised Chicken
Non GMO Cornfed chicken, 5kg and 12kg Cartons
- Chicken Free Range
- Barn Raised Chicken
100% NZ Pork, A semi boneless leg ham with only the shank bone in. Cooked & ready to eat or hot glace, 8kg - 11kg
- Other
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