Our Beef
Our supply of high-quality beef comes mainly from Free State and Northern Cape in South Africa. The cow breeds used are docile animals which means less stress in the feedlot which could have a negative impact on the quality of meat.
Our beef processing plant consists of an abattoir, a beef deboning facility, a retail-ready and value-added facility as well as an offal and by-product facility. All our meat is Halaal certified.
The supply chain at our feeding facility ensures a consistent supply of cattle for slaughter. During deboning, carcasses are broken down into steak and various cuts of beef. All meat is then stored in a chilled room with custom temperatures so that the cold chain always remains intact.
Meat Classification and Grading
Meat classification is a mark of quality that shows the money value between different qualities of meat. South African Beef is classified according to age, fat cover and carcass composition and roller marked according to the classification of each carcass.
This code means that the colour of the roller mark on the carcass is PURPLE and means that the meat is from a young animal and is the most tender meat.
The code means that the colour of the roller mark on the carcass is GREEN and means that the meat is from a young animal in transition to an adult animal and the meat is reasonably tender.
This code means that the colour of the roller mark on the carcass is BROWN and means that the meat is from an adult animal and is less tender but with plenty of flavour.
This code means that the colour of the roller mark on the carcass is RED and means that the meat is from an adult animal and is the least tender but perfect for stews.
Some of the great South African cattle breeds to breed for the beef industry include: Angus, Bonsmara, Brahman, Afrikaner and Ankole cattle. Each breed can offer up to 21 different cuts of meat, which gets packaged according to the customers branding requirements to get redistributed in the retail market.
Beef can get cut into two options; hindquarter or the forequarter. The hindquarter is your premium pieces containing the flavourful cuts.
