Fresh & Best · Meat
Whole lamb carcasses & selected meat cuts.
Explore our main selling item, Whole Lamb Carcass, alongside beef and lamb cuts for wholesale and foodservice requirements.
Halal-certified South African meat exports
All meat we currently export from South Africa to Middle Eastern markets is Halal certified and supplied with the required approvals and documentation.
Our main selling item
Whole Lamb Carcass
South African whole lamb carcasses, 14–18 kg. Supplied chilled by air. Halal certified.
Packing, order quantity and final shipment timing are confirmed with each quotation.
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Beef 14 products
Fillet / Tenderloin
Grade: SA class A · Fat code 2–3Trade pack: Vacuum packed · Chilled or frozen
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Sirloin / Striploin
Grade: SA class A · Fat code 2–3Trade pack: Vacuum packed · Chilled or frozen
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Rump
Grade: SA class A · Fat code 2–3Trade pack: Vacuum packed · Chilled or frozen
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Picanha / Rump Cap (Coulotte)
Grade: SA class A · Fat code 2–3Trade pack: Vacuum packed · Chilled or frozen
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Silverside
Grade: SA class A · Fat code 2–3Trade pack: Vacuum packed · Chilled or frozen
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Topside
Grade: SA class A · Fat code 2–3Trade pack: Vacuum packed · Chilled or frozen
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Thick Flank
Grade: SA class A · Fat code 2–3Trade pack: Vacuum packed · Chilled or frozen
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Ribeye / Cube Roll
Grade: SA class A · Fat code 2–3Trade pack: Vacuum packed · Chilled or frozen
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Bolo / Blade
Grade: SA class A · Fat code 2–3Trade pack: Vacuum packed · Chilled or frozen
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Prime Rib / Wing Rib (Bone-in)
Grade: SA class A · Fat code 2–3Trade pack: Vacuum packed · Chilled or frozen
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Brisket
Grade: SA class A · Fat code 2–3Trade pack: Vacuum packed · Chilled or frozen
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Trimmings
Grade: SA class A · Fat code 2–3Trade pack: Vacuum packed · Chilled or frozen
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Short Rib
Grade: SA class A · Fat code 2–3Trade pack: Vacuum packed · Chilled or frozen
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Chuck
Grade: SA class A · Fat code 2–3Trade pack: Vacuum packed · Chilled or frozen
View cut detailsLamb 7 products
Whole Lamb Carcass
Grade: SA class A · Fat code 2–3Weight / status: 14–18 kg · Halal certified
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Leg
Grade: SA class A · Fat code 2–3Trade pack: Vacuum packed · Chilled or frozen
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Loin & Loin Chops
Grade: SA class A · Fat code 2–3Trade pack: Vacuum packed · Chilled or frozen
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Rack / Best End
Grade: SA class A · Fat code 2–3Trade pack: Vacuum packed · Chilled or frozen
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Shoulder
Grade: SA class A · Fat code 2–3Trade pack: Vacuum packed · Chilled or frozen
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Breast
Grade: SA class A · Fat code 2–3Trade pack: Vacuum packed · Chilled or frozen
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Neck
Grade: SA class A · Fat code 2–3Trade pack: Vacuum packed · Chilled or frozen
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Buyer naming guide
South African and international cut names.
Use this quick reference when preparing your enquiry. Final cut, trim and buyer-market terminology are confirmed with each quotation.
| South African name | International equivalent |
|---|---|
| Fillet | Tenderloin |
| Sirloin | Striploin · New York strip · Strip loin |
| Thick Flank | Knuckle · Round tip / Sirloin tip (market-dependent) |
| Ribeye | Cube roll · Boneless rib |
| Picanha / Rump cap | Coulotte |
| Bolo | Blade · Chuck blade |
| Prime Rib | Wing Rib · Bone-in rib |
| Trimmings | Beef trim · Manufacturing beef (state required lean/fat or chemical lean specification) |
Important: “Sirloin” and “Thick Flank” terminology varies by market, so state the market name, required trim and specification. For trimmings, state the required lean/fat or chemical lean (CL) specification.