Description
Meat And Poultry – fresh, chilled & frozen.
Fresh Beef, Veal, Lamb
Beef
- Rib roast, bone-in 4 to 6 lbs.
- Rib roast, boneless 4 to 6 lbs.
- Round or rump roast 2 ½ to 4 lbs.
- Tenderloin roast, whole 4 to 6 lbs.
Lamb
- Leg, bone-in 5 to 7 lbs.
Leg, bone-in 7 to 9 lbs. - Leg, boneless, rolled 4 to 7 lbs.
- Shoulder roast 3 to 4 lbs.
More…
- Steaks
- Chops
- Roasts
- Ground/Mince Beef
- Beef Minced Fatless Local
- Ground/Mince Lamb
- Stew Meats
- Beef Burgers
- Beef Burgers Local
- Beef Burgers Brazil
- Beef Cubes Brazil
- Beef Cubes Local
- Beef Tenderloin Steak Local
- Beef Shank Boneless Local
- Beef Topside Steak Australia
- Beef Striploin Australia
- Lamb Rack Frenched
- Lam Shank with Bone
- Lamb Shank Boneless
- Lamb Leg with Bone
- Lamb Leg Boneless
- Fresh, uncured, uncooked
- Fresh, uncured, cooked
- Cured, cook-before-eating, uncooked
- Fully-cooked, vacuum-sealed at plant, unopened
- Cooked, store-wrapped, whole
- Cooked, store-wrapped, slices, half, or spiral cut
Fresh Poultry
Chicken
- Chicken, whole 3 to 4 lbs
Chicken, whole 5 to 7 lbs. - Chicken, breast halves, bone-in 6 to 8 oz.
- Chicken, breast halves, boneless 4 oz.
- Capon, whole 4 to 8 lbs.
- Cornish hen, whole 18 to 24 oz.
Duck
- Duck, whole 4 to 6 lbs.
- Duck, legs or thighs
- Young goose, whole 8 to 12 lbs.
- Young goose, pieces or cut up
More….
- Chicken or turkey, whole
- Chicken or turkey, pieces
- Chicken Minced
- Chicken Burger
- Chicken Kofta Balls
- Raw eggs in shell
- Raw egg whites and yolks
- Egg substitutes, liquid,
Soups and stews
- Vegetable or meat added
- Cooked meat or poultry
