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Our Beef Range

Silver Fern Farms New Zealand beef is a true reflection of its source. A temperate climate and year round diet of rich grass creates the qualities that all beef lovers are looking for – full-flavoured, fine textured, naturally lean and nutritious meat.

We offer a full range of chilled and frozen cuts packaged to requirement on a year round basis. Strict hygiene processes and temperature control ensure that our chilled beef has a minimum 12-week shelf life, provided optimum storage conditions are maintained.

  • Grass-fed, pasture-raised
  • Full flavoured, fine textured
  • Naturally lean and nutritious
  • Halal certified

 

Contact our sales team

— Choose cut —

Chuck Tender

No. per carton: approx. 20
Carton weight: approx. 22kg

The chuck tender, or blade roll, is the round muscle next to the blade (clod), but separated from it by the blade bone ridge.

AngusBeef ChuckTender
Nutritional information
Protein 21.9 g
Energy - kilojoules 483 kJ
Energy - calories 116 Cal
Fat - total 3 g
Fat - saturated 1.1 g
Sodium 42 mg
Carbohydrates <0.5 g

Cube Roll - 7 or 8 Rib Lip On

No. per carton: approx. 4
Carton weight: approx. 17kg

The cube roll is the muscle or eye of meat adjacent to the chine bone from the 4th or 5th to the 12th rib, including the lip and associated fat. All bone, cartilage and paddywack are removed.

Beef Cube Roll 7 Or 8 Rib Lip On
Nutritional information
Protein 21.9 g
Energy - kilojoules 483 kJ
Energy - calories 116 Cal
Fat - total 3 g
Fat - saturated 1.1 g
Sodium 42 mg
Carbohydrates <0.5 g

Cube Roll - 7 or 8 Rib Lip Off

No. per carton: approx. 4
Carton weight: approx. 15kg

The cube roll, or rib eye roll, is the muscle or eye of the meat adjacent to the chine bone - from the 4th or 5th to the 12th rib. All bone, cartilage, sinew, lip and associated fat are removed.

Beef Cube Roll lip off
Nutritional information
Protein 21.9 g
Energy - kilojoules 483 kJ
Energy - calories 116 Cal
Fat - total 3 g
Fat - saturated 1.1 g
Sodium 42 mg
Carbohydrates <0.5g

D-rump

No. per carton: approx. 4
Carton weight: approx. 19kg

This cut is prepared from a top sirloin by removal of the tail (tri-tip) along the natural seam.

Beef d rump
Nutritional information
Protein 21.9 g
Energy - kilojoules 483 kJ
Energy - calories 116 Cal
Fat - total 3 g
Fat - saturated 1.1 g
Sodium 42 mg
Carbohydrates <0.5 g

Eye Round

No. per carton: approx. 10-15
Carton weight: approx. 22kg

This cut is complete long eye muscle after removal of the flat from the outside.

Beef Eye Round
Nutritional information
Protein 21.9 g
Energy - kilojoules 483 kJ
Energy - calories 116 Cal
Fat - total 3 g
Fat - saturated 1.1 g
Sodium 42 mg
Carbohydrates <0.5 g

Eye Round - 100VL

No. per carton: approx. 10-15
Carton weight: approx. 25kg

This cut is prepared from the eye round by removal of the outside tissue to obtain a 100VL red meat cut.

Beef Eye round 100VL
Nutritional information
Protein 21.9 g
Energy - kilojoules 483 kJ
Energy - calories 116 Cal
Fat - total 3 g
Fat - saturated 1.1 g
Sodium 42 mg
Carbohydrates <0.5 g

Flanksteak

No. per carton: Layer Packed
Carton weight: approx. 25kg

The oval flat muscle at the end of the flank, free of excess fat and connective tissue.

Beef Flank Steak
Nutritional information
Protein 21.9 g
Energy - kilojoules 483 kJ
Energy - calories 116 Cal
Fat - total 3 g
Fat - saturated 1.1 g
Sodium 42 mg
Carbohydrates <0.5 g

Flap Meat

No. per carton: approx. 15-20
Carton weight: approx. 22kg

The flap meat is prepared from the internal flank plate.

Beef Flap Meat
Nutritional information
Protein 21.9 g
Energy - kilojoules 483 kJ
Energy - calories 116 Cal
Fat - total 3 g
Fat - saturated 1.1 g
Sodium 42 mg
Carbohydrates <0.5 g

Flat

No. per carton: approx. 4
Carton weight: approx. 20kg

This cut is the outside with the complete eye round removed along its natural seam.

Beef flat 100VL
Nutritional information
Protein 21.9 g
Energy - kilojoules 483 kJ
Energy - calories 116 Cal
Fat - total 3 g
Fat - saturated 1.1 g
Sodium 42 mg
Carbohydrates <0.5 g

Flat - 100VL

No. per carton: approx. 2-3
Carton weight: approx. 24kg

This cut is prepared from the flat by removal of the fat, membrane and gristle to obtain a 100VL red meat cut.

Nutritional information
Protein 21.9 g
Energy - kilojoules 483 kJ
Energy - calories 116 Cal
Fat - total 3 g
Fat - saturated 1.1 g
Sodium 42 mg
Carbohydrates <0.5g

Inside - Cap Off

No. per carton: approx. 4
Carton weight: approx. 20kg

This cut is prepared from the inside by removal of the cap, following the natural seam, leaving the membrane intact.

Beef Inside cap off
Nutritional information
Protein 21.9 g
Energy - kilojoules 483 kJ
Energy - calories 116 Cal
Fat - total 3 g
Fat - saturated 1.1 g
Sodium 42 mg
Carbohydrates <0.5 g

Inside - Cap Off 100VL

No. per carton: approx. 6
Carton weight: approx. 24kg

This cut is prepared from the inside by removal of the cap and membrane (outside tissue) to obtain a 100VL red meat cut.

Beef inside 100vl
Nutritional information
Protein 21.9 g
Energy - kilojoules 483 kJ
Energy - calories 116 Cal
Fat - total 3 g
Fat - saturated 1.1 g
Sodium 42 mg
Carbohydrates <0.5 g

Knuckle

No. per carton: approx. 4
Carton weight: approx. 20kg

The knuckle is the thick flank with the lip, cap (web) and associated fat removed.

Beef knuckle
Nutritional information
Protein 21.9 g
Energy - kilojoules 483 kJ
Energy - calories 116 Cal
Fat - total 3 g
Fat - saturated 1.1 g
Sodium 42 mg
Carbohydrates <0.5 g

Packs Boneless bulk trimmings 65CL-80CL

No. per carton: Bulk Packed
Carton weight: 27.2kg

This pack contains boneless beef derived from fore and hinds. Cartons contain a blend of various pieces to meet the the required chemical lean.

beef Packs Boneless bulk trimmings 65CL 80CL
Nutritional information
Protein 21.9 g
Energy - kilojoules 483 kJ
Energy - calories 116 Cal
Fat - total 3 g
Fat - saturated 1.1 g
Sodium 42 mg
Carbohydrates <0.5 g

Ribs - Prepared

No. per carton: approx. 2
Carton weight: approx. 15 - 18kg

This cut is prepared by the removal of the chine and feather bones. The ribs are cut 75mm from the eye unless otherwise advised, at the loin end, parallel to the vertebrae. This is the cube roll, lip on, with the ribs attached. This cut is 8 ribs long consisting of ribs 5-12.

Beef Prepared Ribs
Nutritional information
Protein 21.9 g
Energy - kilojoules 483 kJ
Energy - calories 116 Cal
Fat - total 3 g
Fat - saturated 1.1 g
Sodium 42 mg
Carbohydrates <0.5 g

Rostbiff - Rump Heart

No. per carton: approx. 8
Carton weight: approx. 21kg

The rostbiff is the section of the rump left after removal of the rump cap, any external fat cover along the natural seam, and the underlying corcho muscle.

Beef Rostbiff
Nutritional information
Protein 21.9 g
Energy - kilojoules 483 kJ
Energy - calories 116 Cal
Fat - total 3 g
Fat - saturated 1.1 g
Sodium 42 mg
Carbohydrates <0.5 g

Rump Cap

No. per carton: approx. 16
Carton weight: approx. 24kg

This cut is prepared from the rump by removal of the rump cap along the natural seam.

Beef Rump Cap
Nutritional information
Protein 21.9 g
Energy - kilojoules 483 kJ
Energy - calories 116 Cal
Fat - total 3 g
Fat - saturated 1.1 g
Sodium 42 mg
Carbohydrates <0.5 g

Shin Shank

No. per carton: Layer Packed
Carton weight: 27.2kg

The boneless portions of the hindquarter and forequarter shin muscles.

Including:

  • Hindquarter extensor group
  • Heel muscle
  • Forequarter extensor group
  • Conical muscle
  • Forequarter flexor group
  • Hindquarter flexor group.

 

Beef shin shanks
Nutritional information
Protein 21.9 g
Energy - kilojoules 483 kJ
Energy - calories 116 Cal
Fat - total 3 g
Fat - saturated 1.1 g
Sodium 42 mg
Carbohydrates <0.5 g

Short Rib

No. per carton: approx. 8
Carton weight: approx. 20kg

This cut is derived from the rib set portion remaining after the cube roll, comprises of 5 ribs (ribs 3-7).

Beef Short rib
Nutritional information
Protein 21.9 g
Energy - kilojoules 483 kJ
Energy - calories 116 Cal
Fat - total 3 g
Fat - saturated 1.1 g
Sodium 42 mg
Carbohydrates <0.5 g

Shortloin

No. per carton: approx. 2
Carton weight: approx. 15kg

This cut is separated from the rump and loin at the pin bone. The shortloin is one rib. The thin flank is removed in a straight line at a distance measured from the outer edge of the eye of the meat, at the rib end and parallel to the chine bone, the tenderloin is retained except for the butt end.

Beef Shortloin
Nutritional information
Protein 21.9 g
Energy - kilojoules 483 kJ
Energy - calories 116 Cal
Fat - total 3 g
Fat - saturated 1.1 g
Sodium 42 mg
Carbohydrates <0.5 g