Velvet-Rind Winter Rib
A rib cut known for its softer fat texture after winter ageing. It is highly prized for December restaurant specials.
Read MoreVacuum-pack technology
Packaging technique which removes air and seals the meat product to extend shelf‐life, protect flavour and prevent freezer burn. Vacuum‐pack technology is commonly used for premium fresh and frozen meat…
Read MoreValue category cuts
Meat cuts that are more economical yet still offer good flavour and suitability for everyday cooking, as opposed to premium cuts. Offering value category cuts enables clients to maintain quality…
Read MoreVegetation feed finish
A finishing regime where animals are fed on plant-based diets rather than animal by‐products, appealing to certain food-service or retail markets. Vegetation feed finish supports marketing claims around feeding regime…
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