|CHEST FIT (INCHES)||28"||30"||32"||34"||36"||38"||40"|
|CHEST FIT (CM)||716||76||81||86||91.5||96.5||101.1|
|WAIST FIR (INCHES)||21"||23"||25"||27"||29"||31"||33"|
|WAIST FIR (CM)||53.5||58.5||63.5||68.5||74||79||84|
|HIPS FIR (INCHES)||33"||34"||36"||38"||40"||42"||44"|
|HIPS FIR (CM)||81.5||86.5||91.5||96.5||101||106.5||111.5|
|SKORT LENGTHS (SM)||36.5||38||39.5||41||42.5||44||45.5|
Top Rump is obtained from the hindquarter. It’s a lean cut that is ideal for roasting and quicker cooking methods.
Our regular beef mince is freshly ground in a meat grinder. It's a go-to ingredient for a variety of meals. We recommend it for kebabs and meat balls.
A flavorful cut from the leg that is sold bone-in. It's ideal in a rich, flavorful stew since it thickens the sauce on its own.
This is a more tender cut of beef obtained from the animal's hindquarters, between the rump and the leg.
It's ideal for roasting, grilling and similar cooking methods since it is leaner and more tender than the regular cut of topside.
The beef hump is a marbled, boneless cut, sourced from the muscle close to the neck of a humped cattle breed. Recommended for barbequing.
Oxtail is a popular delicacy that comes from the tail of the cow. It's commonly stewed or braised, releasing delicious flavors.
The rump steak is produced from the hindquarter's rump section. Ideal for barbequing, grilling or pan frying.
Lean and delicious to the point of melting in your mouth. It's the most tender cut of beef, and it comes from the loin. Long cooking durations are unnecessary because the meat is already quite soft. It can be cooked quickly at a high level of heat. Grilling, broiling, roasting, and pan-frying are just a few methods for preparing it.