This frozen beef mince is supplied in a 70CL specification for use in prepared meat dishes. The mince has a finely ground form suited to shaping, portioning, and cooking as part of a recipe. Its 2KG pack is suitable for food-service preparation and batch cooking. It can be used in dishes such as burgers, meatballs, meat sauces, and other minced-beef preparations.

These mutton cubes are cut into approximately 1-inch pieces for convenient portioning and cooking. The cubes show visible meat and fat, making them suitable for dishes where the meat is cooked in pieces. They can be used in slow-cooked preparations such as curries, stews and braises. The uniform cube format also makes them practical for skewers or other portioned preparations.

Beef Tail Portioned consists of cross-cut sections of beef tail with bone, meat and surrounding connective tissue retained in each portion. The bone-in pieces are suited to extended cooking methods that allow the connective tissues to soften and contribute body to the cooking liquid. The portions can be used directly in braises, stews and stock-based preparations. Their cut size also makes them practical for serving as individual pieces after slow cooking.

Pure South beef chuck roll is a boneless cut from the chuck section of New Zealand beef. The cut contains multiple muscle groups with visible connective tissue and areas of fat, making it suited to slow cooking methods. It can be braised, slow-roasted or cooked in stews where extended cooking helps soften the connective tissue. The whole cut can also be portioned before cooking according to the preparation.

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 Australian beef brisket is a point-end cut prepared without the deckle, with substantial visible fat and connective tissue characteristic of the brisket section. Its shape and fat coverage make it suited to long, slow cooking methods that allow the cut to become tender during preparation. It can be smoked, braised or slow-roasted and is commonly served sliced after cooking.