Buffalo Hind Quarter mainly consist by four main cuts.

Buffalo Topside meat:
The topside is a large, lean cut of beef, rolled and divided into two or three boneless joints, topside makes a good, roasting joint full of beefy flavours.

Buffalo Silverside Meat:
The silverside is very similar to topside, but requires slower cooking. Used to make salt beef or corned beef.

Buffalo Thick Flank/top rump Meat:
The top rump or thick flank is a lean cut that is ideal for roasting, or can be thinly sliced to provide an inexpensive frying steak.

Buffalo Rump Steak Meat:
Rumpsteak
is tender most cut in buffalo body. This cut is often used for the preparation of grills and steaks in multinational food chains and for high class restaurants.

Product Description

Buffalo Topside meat:
The topside is a large, lean cut of beef, rolled and divided into two or three boneless joints, topside makes a good, roasting joint full of beefy flavours.

Buffalo Topside Meat
Buffalo Topside Meat

Buffalo Silverside Meat:
The silverside is very similar to topside, but requires slower cooking. Used to make salt beef or corned beef.

Buffalo Silverside Meat
Buffalo Silverside Meat

Buffalo Thick Flank/top rump Meat:
The top rump or thick flank is a lean cut that is ideal for roasting, or can be thinly sliced to provide an inexpensive frying steak.

Buffalo Thick Flank Meat
Buffalo Thick Flank Meat

Buffalo Rump Steak Meat:
Rumpsteak
is tender most cut in buffalo body. This cut is often used for the preparation of grills and steaks in multinational food chains and for high class restaurants.

Buffalo Rumpsteak Meat
Buffalo Rumpsteak Meat
Production Details:
  • Weight/Container: 28 Metric tons
  • Weight/Piece: 20-25/kilograms
  • Fresh produce
  • International cuts
  • Frozen
  • Individually Wrapped Packs
  • Self brand packing available