As reviewed by superior dining venues and chefs across Australia, Singapore and Japan, our Milk Fed Beef is a product with excellent eating quality and unique taste characteristics.
If you consume dairy products then you should consider Milk Fed Beef as a preferred meat protein source. A dairy cow must give birth to a calf to lactate into the next milking season, and while Heifer Calves are valued, Bull Calves are mainly moved on quickly as an industry by-product. We treat our calves with great respect and while they are still processed as younger animals at 200–210kg, we afford them a high-quality life while they are with us. We are proud of taking a dairy industry by-product and creating a meat range of excellence.
The Tenderloin is prepared from the Hindquarter and is removed in one piece from the ventral surface of the lumbar vertebrae.
The Striploin is prepared from the Hindquarter by a cut at the lumbosacral junction to the ventral portion of the flank.
The Ribs Prepared is from the Forequarter after the removal of the Brisket and the Chuck, with 8 ribs in a pack.
Rump is prepared from a Hindquarter by a cut commencing at the caudal tip of the M. tensor fasciae latae muscle lying over the Knuckle and cutting along the natural seam to the base of the quadriceps group of muscles.
Brisket Navel End is prepared from Brisket by the removal of the Brisket Point End following the caudal edge of the specified rib: bone-in with 6 ribs.
Brisket Point End is prepared from Brisket by the removal of the Navel End following the caudal edge of the specified rib: bone in with 6 ribs.
Short Ribs are prepared from a Forequarter after the removal of the Brisket/Ribs Prepared/Chuck Square Cut: 9 ribs 4-12 cut.
Topside is situated caudal and medial to the femur bone and attached to the os coxae (aitchbone) and removed by following the natural seam between the Thick Flank and Silverside.
Thick Flank is removed along the natural seams between the Topside and Silverside.
Chuck is prepared from a Forequarter by the removal of the Rib set at the specified rib. The Brisket is removed along the cropping line. The Shin, Blade, Chuck Tender is also removed: Bone-In 4 ribs.
Chuck Tender is a conical shape muscle lying lateral to the blade bone on the cranial side of the blade ridge and is removed from the Forequarter following the natural seam.
Blade is also known as CLOD and is prepared from a Forequarter by following the natural seam between the ribs and the scapular and the overlying and underlying muscles.
Osso Bucco is Shin cutlets prepared from Forequarter and Hindquarter Shin/Shanks cut to a size of one inch thick.
Silverside is situated lateral/caudal to the femur bone and attached to the os coxae bone and is removed by following the natural seam between the Thick Flank and Topside.
Trimmings are 95-97CL (Chemically Lean) and being very low in fat content provide a very lean, nutritious and high quality raw product for various meat value added products such as sausages, meat balls, hamburgers and dumplings.
Leg Bones are the ideal ingredient for stocks and bone marrow dishes.
All offal cuts are available upon request, with key offal cuts presented through MFB Tongue, Sweet Breads (Thymus Gland), Heart, Liver, Kidney, Cheeks, Head and Tail.
All Milk Fed Beef is processed, boned and packed to highest quality export standards within the region of Gippsland, Victoria, Australia.
All cuts are packed Individually wrapped (IW) and Vacuumed Packed (VAC) for maximum quality and shelf life, within double shelled boxes.
* MFB Cut Index numbers align with H.A.M. Numbers as per Handbook of Australian Meat 7th Edition.