Contents and weights will vary but, as a guideline, each pack should weigh approximately 10-12kg and contain:
• roasting/pot roasting joints – derived from topside, silverside, thick flank, LMC or brisket
• packs of grilling/frying steak – derived from rump, sirloin, fillet and rib eye
• packs of braising steaks – derived from the chuck eye, feather and blade
• 1 pack of stewing steak – derived from the leg and the shin
• packs of diced beef – derived from lean trimmings
• packs of mince – derived from trimmings