Marinated
Marinated Beef Ribs
Par cooked beef ribs, bandsaw cut across the bone into strips, and knife cut into portions of 2 - 3bones. Packed with marinade.
Pickled / Corned Beef Tongue
Beef Tongue needle injected with standard brine mix. Single pass to achieve a brine level of 15% after injection. Tongues soaked in cover brine for a minimum of 12 hours to allow for colour development. Drained prior to packing.
Pickled / Corned Beef
Whole Beef Silverside, needle injected with standard Brine mix. Double pass to achieve a brine level of ± 22%. After injection Silverside split into flat and eye round, cut into portions and left in cover brine for a minimum of 12 hours to allow for colour development. Drained prior to packaging.
Pickled / Corned Brisket
Whole Deboned Brisket, needle injected with standard Brine mix. Double pass to achieve a brine level of ± 22%. After injection, Brisket is cut into portions and left in cover brine for a minimum of 12 hours to allow for colour development. Drained prior to packaging.
