This cooked St Louis pork rib is a prepared rack of pork ribs coated with a visible sauce. The ribs retain the characteristic bone-in St Louis presentation and are ready for reheating rather than raw cooking. They can be finished by oven heating, grilling or barbecue-style reheating to serve as a main dish. The rack can be served whole or divided into individual ribs before serving.

These beef patties are formed into a round 150GM, 10CM portion for burger-style meals. Their pre-formed shape allows them to be cooked directly as individual burger patties. They are suited to grilling or pan-frying and can be served in a burger bun with your preferred toppings.

Pure South beef short rib is a bone-in cut from New Zealand beef with layers of meat, fat and connective tissue visible across the rib section. The bone and connective tissue make it well suited to extended cooking methods that develop a tender, pull-apart texture. It can be braised, slow-roasted or smoked and served as a substantial beef dish. The cut is also suitable for Asian-style preparations where slow cooking is commonly used.

This chilled boneless beef striploin is a substantial loin cut prepared without the bone, making it suitable for portioning into steaks or cooking as a larger piece. Its even, elongated shape works well with grilling, pan-searing or roasting. It can be sliced into individual steaks for service or cooked whole and carved for a larger meal.