angus beef information
angus beef packs
When purchasing beef in 1/2, 1/4, or 1/8 quantities, you're buying a portion of the whole beef carcass. HSCW (hot standard carcass weight) measures the weight of the dressed beef carcass after processing. It includes bone, fat, and meat but not the head, hide, or organs. The weight is used for pricing and determines the cuts of meat you receive. The specific cuts and quantities in the pack depend on the size and age of the carcass. HSCW typically ranges from 240kg to 380kg.
Buying beef in bulk
is a cost-effective way to purchase high-quality meat, as it often results in a lower price per kilogram compared to buying individual cuts of meat whilst supporting local farmers. The specific cuts of beef included in the pack will vary depending on the butcher or supplier, but typically, a beef pack will include a combination of Porterhouse steaks, Rib Fillet, Eye Fillet, T Bones, Y bone, Chuck, Round Steak, Blade Steak / Roast, Osso Bucco, Silverside, Rolled corned Brisket, Rolled Rib roast, Topside Roast, Mince and Sausages.
rib fillet
Rib fillet steak is cut from the rib primal, which is located between the chuck and loin sections. When cooking rib fillet steak, it is important to season it well with salt and pepper and cook it over high heat to ensure that it develops a flavourful crust on the outside while remaining tender and juicy on the inside. An Angus rib fillet steak is a popular choice at steakhouses and restaurants that specialise in high-quality beef dishes. It is a delicious and flavourful cut of meat that is often considered a premium steak due to its tenderness and marbling
Stockman's Steak
This steak is a type of ribeye steak that is cut with a portion of the rib bone attached, resembling a tomahawk axe. This type of steak is typically larger than a traditional ribeye and can weigh up to 1 kg or more. The bone of the Stockman's Steak is left long and frenched, meaning that the meat and fat are trimmed away from the bone to expose it and give it an appealing appearance. This type of steak is known for its tenderness and flavour, as the meat is well-marbled with fat that melts during cooking, resulting in a juicy and flavourful steak. Stockman Steaks are available when purchasing 1/2 or 1/4 packs
Cryovac beef
is a type of beef that has been packaged using a vacuum-sealing process known as cryovac. The process involves placing the beef in a pouch and removing all the air to create a vacuum seal. This helps to preserve the freshness of the beef and extend its shelf life.
Cryovac beef can be stored in a refrigerator for several weeks or frozen for several months.
Your beef pack
delivered ready to cook, typically a HSCW of 260 kg will provide two boxes of beef, and 360 kg will provide 3 boxes of beef.
Plan your storage according to your pack size, typical box dimensions are
Width – 320mm
Length – 450mm
Height – 180mm
FREEZER SPACE
Check to ensure you have the freezer space required for your beef pack and other products you have stored.
1/8 packs – two to three boxes – we recommend aiming for 50 to 60 litres of freezer space
1/4 packs – five to six boxes – we recommend aiming for 100 to 120 litres of freezer space