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