Unit 1 & 2, 251 Camboon Rd, Malaga, Western Australia 6090

These hamburgers are part cooked to a final weight of 100g and packed in foil bags ready to be removed and heated to -74°C in microwave, oven or BBQ then eaten. The product has a soft but chunky texture and a meaty beef taste.

Cuberoll is prepared from a Forequarter and consists of the M.longissimus dorsa and associated muscles underlying the dorsal aspect of the ribs (Caudal edge of the 4th rib to the 13th rib inclusive).

Sourced locally & over east, from carefully selected producers, offering a quality spring lamb cut.

Striploin is prepared from a hind quarter by a cut at the Lumbosacral junction to the ventral portion of the flank. The Flank is removed at a specified distance from the eye muscle at both cranial and caudal ends.

Tenderloin is prepared from the hindquarter and is removed in one piece from the ventral surface of the lumbar vertebrae and the lateral surface of the ileum.