Products

Diced beef consists of bite-sized cubes of lean beef trimmed from larger cuts. These pieces are ideal for stews, casseroles and curries where slow simmering makes the meat tender and allows it to absorb.

Diced Chicken Breast or Thigh.

Diced lamb consists of cubes of lamb meat perfect for curries, stews and tagines. Slow simmering tenderises the meat and allows it to absorb aromatic spices for a rich, hearty dish.

Cubed pork pieces ideal for stews, curries and kebabs. Usually cut from the shoulder or leg, they become tender when simmered slowly and soak up flavours well.

Drummettes are the meaty portion of the wing nearest the body, resembling miniature drumsticks. They provide juicy dark meat with crisp skin when grilled, baked or fried.

Very lean, fine-grained roast cut from the hindquarter (round) with minimal marbling. Best cooked hot and fast to rare–medium-rare, then rested and sliced thin across the grain. Great as classic roast beef, for schnitzel or stir-fry strips, and excellent sous-vide before a quick sear....

Goat meat is lean and flavourful with a slightly sweet, earthy taste. It benefits from slow cooking or curry preparations that tenderise the meat and highlight its unique flavour.

Our signature award-winning Filipino-style sausage. Pork chorizo with pepper, paprika, chilli, and garlic in wet-casing. Best enjoyed caramelised; pan-fry, grill, or BBQ until sticky and lightly charred for a sweet heat that lingers.

Our signature award-winning Filipino-style sausage. Pork chorizo infused with pepper, paprika, and garlic in wet-casing. Best enjoyed caramelised; pan-fry, grill, or BBQ until sticky and lightly charred for a bold, sweet-savoury bite.

Our signature award-winning Filipino-style sausage. Pork chorizo seasoned with pepper, paprika, garlic, and herbs. Best enjoyed caramelised; pan-fry, grill, or BBQ until sticky and lightly charred for a fragrant, savoury finish.

Lamb BBQ chops are thick-cut chops suitable for the grill. Marbled and flavourful, they stand up to high heat; marinate them and cook until pink for juicy meat with a smoky crust.

Chump chops come from the rump area. They are lean yet have a layer of fat that keeps them moist; grill or pan-fry them until just cooked for tender, juicy meat.

Lamb flaps contain layers of fat and can be tough. Treat them like pork belly-slow cooking renders the fat and tenderises the meat, producing rich, succulent results perfect for shredding or roasting.

Lamb leg is a classic roasting joint with dark, melt-in-the-mouth meat and a good meat-to-bone ratio. Slow roasting with garlic and rosemary produces tender slices that are easy to carve.

Lamb loin chops are small T-bone steaks cut from the waist of the lamb, containing a section of tenderloin and loin. They are naturally tender and best grilled or pan-fried until pink inside.

Ground lamb has a distinctive, slightly sweet flavour and a good fat content. It's ideal for dishes like shepherd's pie, koftas, meatballs or burgers, staying moist and flavourful during cooking. Great for stir-fries and burgers.

Lamb neck fillet is an underrated cut with marbling that gives it great flavour. Cook it long and slow until the connective tissue breaks down, resulting in tender meat perfect for braises and stews.

Lamb shanks are meaty cuts from the lower leg. They require low, slow cooking; the bone releases collagen and tenderises the flesh, yielding a rich dish that pairs well with bold flavours.

Chicken thighs are dark meat that absorb marinades well and stay juicy when roasted, braised or barbecued. Marinating enhances their rich flavour; grill or bake them for succulent meat with crisp skin.

Marinated Neck Bone In. Bone-in pork neck is a well-used muscle with marbling and connective tissue. Marinating and slow roasting or braising break down the fibres and yield tender, richly flavoured meat.

Beef marrow bones contain a centre of buttery, nutrient-rich marrow. Roasting or simmering them in stock releases collagen and creates a silky broth, adding body and savoury depth to sauces and soups.

Meaty Bones. Meaty pork bones include bones with a generous amount of meat attached. Simmer them to make rich broths or slow-cook them in casseroles for tender meat that falls from the bone.

Mince beef is finely ground beef with a balanced fat content. It cooks quickly and is versatile for dishes like bolognese, burgers, meatballs or pies; season well for best flavour. Great for stir-fries and burgers.

Beef lungs are a delicately textured offal with a mild, iron-rich flavour. They are typically braised or simmered slowly in soups and stews after thorough cleaning to tenderise them and absorb aromatic seasonings.

Osso buco is a cross-cut from the beef shank, each piece featuring a round marrow-filled bone surrounded by meat. The shank is a well-used muscle rich in collagen and requires slow braising.

Ox feet are rich in collagen and bone marrow. Long, slow simmering turns the connective tissue into gelatin, producing a silky stock or stew base with deep beefy flavour.

Ox liver has a bold, mineral flavour and a firm texture. Slice it thin and sear quickly with onions and herbs, or incorporate it into pates and stir-fries for a nutrient-dense delicacy.

The Oxtail consists of sections of the cow's tail with bone and cartilage. It's full of collagen which melts during slow braising or stewing, giving a rich, gelatinous broth and tender, fall-apart meat.

The Ox Tripe honeycomb texture absorbs sauces well, making it perfect for soups and stews such as menudo or pho; it becomes tender after extended simmering.

Oyster blade steak, or flat iron, comes from the shoulder under the scapula. It comprises the infraspinatus muscle and has generous marbling. Great for slow braises and stews.