Australian beef exports, Landfa, Australia







At Landfa Australian Meat Exports we only sell the very best beef. We conduct our business based on the philosophy that it is better to sell exceptional quality beef at reasonable prices rather than export inferior products. In this way our customers are always satisfied.

We are able to supply wholesale customers with all Aus-Meat standard cuts. Below we list just a few examples of the most commonly ordered cuts but we are able to supply everything from full carcases to customised cuts.

If you would like to order our beef products, please don't hesitate to contact Pom who will arrange your order and shipment.


Popular Beef Exports
HAM #2160
Tenderloin Side Strap Off
Weight Ranges: 1.4 to 1.8kg and 1.8kg UP
Packing: IW / VAC (Chilled), IW (Frozen)
HAM #2150
Tenderloin Side Strap On
Weight Ranges: 1.4 to 1.8kg and 1.8kg UP
Packing: IW / VAC (Chilled), IW (Frozen)
HAM #2140
Striploin (3 Rib)
Weight Ranges: 4.5KG UP
Packing: IW / VAC (Chilled), IW (Frozen - 3rd grade)
HAM #2240
Cube Roll (Rib Eye Roll) (7 Rib)
Weight Ranges: 1.35kg to 2.3kg and 2.3kg to 3.2kg
Packing: IW / VAC (Chilled), IW (Frozen)
HAM #2310
Chuck Tender
Weight Ranges: NA
Packing: IW / VAC (Chilled), IW (Frozen)
HAM #2090
Rump
Weight Ranges: NA
Packing: IW / VAC (Chilled), IW (Frozen)
HAM #2000
Topside
Weight Ranges: 3.6kg to 5.4kg and 5.4kg to 8.2kg
Packing: IW / VAC (Chilled), IW (Frozen)
HAM #1600
Ribs Prepared (5 Rib)
Weight Ranges: NA
Packing: IW / VAC (Chilled), IW (Frozen)
HAM #2430
Intercostals (Rib Fingers)
Weight Ranges: NA
Packing: LP (Frozen)
HAM #: 2340
Brisket Navel End (5 Rib)
Weight Ranges: NA
Packing: IW (Frozen)
HAM #: 2580
Minced Beef (Ground)
Weight Ranges: 10kg or 5kg
Packing: Bulk Packed or Bagged

Bone in Beef

#1685: Armbone Shin
#1640: Brisket (10 Rib)
#1500: Butt
#1510: Butt - Shank off
#1520: Butt - Square Cut
#1681: Foreleg
#1060: Forequarter (10 Rib)
#1010: Hindquarter (3 Rib)
#1020: Pistola Hindquarter (8 Rib)
#1590: Rib Set (5 Rib)
#1600: Ribs - Prepared (5 Rib)
#1680: Shin/Shank
#1552: Short Loin (1 Rib)
#1690: Short Ribs (5 Rib)
#1695: Spare Ribs


Boneless Beef

#2300: Blade/Clod
#2302: Bolar Blade
#2130: Bottom Sirloin (Bottom Butt)
#2131: Bottom Sirloin Triangle (Tritip)
#2320: Brisket (10 Rib)
#2355: Brisket - Deckle Off (10 Rib)
#2340: Brisket Navel End (5 Rib)
#2326: Brisket Pieces (Deckle)
#2330: Brisket Point End (5 Rib)
#2350: Brisket Point End - Deckle Off (5 Rib)
#2328: Brisket Point End Pectoral
#2327: Brisket Point End Plate
#2483: Butt Set
#2170: Butt Tenderloin
#2260: Chuck (5 Rib)
#2270: Chuck - Square Cut (5 Rib)
#2250: Chuck & Blade (5 Rib)
#2278: Chuck Crest
#2264: Chuck Eye Log (5 Rib)
#2268: Chuck Eye Roll (5 Rib)
#2645: Chuck Meat Square
#2640: Chuck Rib Meat
#2275: Chuck Roll (5 Rib)
#2289: Chuck Roll - Long Cut (5 Rib)
#2310: Chuck Tender
#2240: Cube Roll - Rib Eye Roll (5 Rib)
#2570 (HV3965): Diced Beef
#2100: D-Rump
#2204: External Flank Plate
#2040: Eye Round
#2207: Flank Plate Steak Tip
#2210: Flank Steak
#2206: Flap Meat
#2450: Fore & Hind Cuts Mixed
#2484: Fore Set
#2080: Full Rump
#2205: Inside Skirt
#2430: Intercostals (Rib Fingers)
#2203: Internal Flank Plate
#2070: Knuckle
#2580 (HV3966): Minced Beef (Ground)
#2280: Neck
#2460: Neck Chain
#2030: Outside
#2050: Outside Flat
#2033: Outside Meat
#2303: Oyster Blade
#2035: Red Meat
#2235: Rib Ends (5 Rib)
#2220: Rib Set (5 Rib)
#2110: Rostbiff
#2090: Rump
#2091: Rump Cap
#2360: Shin - Shank
#2365: Shin - Special Trim
#2465: Short Rib Meat (5 Rib)
#2020: Silverside
#2081: Sirloin Butt
#2230: Spencer Roll (5 Rib)
#2232: Spencer Roll (7 Rib)
#2140: Striploin (3 Rib)
#2575: Strips
#2150: Tenderloin
#2160: Tenderloin - Side Strap off
#2060: Thick Flank
#2180: Thick Skirt
#2200/2201: Thin Flank/Thin Flank Meat
#2190: Thin Skirt
#2120: Top Sirloin (Top Butt)
#2000/2010: Topside/Inside
#2002/2012: Topside/Inside - Cap
#2001/2011: Topside/Inside - Cap Off


Beef Bulk Packs

#2630: Chuck Meat
#2590: Fore & Hind
#2601: Forequarter (10 Rib)
#2620: Forequarter & Hindquarter Meat
#2610: Forequarter Meat (10 Rib)
#2521: Hindquarter (3 Rib)
#2530: Hindquarter Meat (3 Rib)
#2615: Manufacturing Beef/Bull
#2560/1: Trimmings
#2562: Trimmings (Unsorted)
#2565: Trimmings - Fat (40cl & under)


Beef Offals

#6120: Brain
#6130: Brain - Skinned
#6060: Cheek - Papillae Off
#6050: Cheek - Papillae On
#6240: Head Meat
#6100: Heart
#6090: Kidney
#6260: Lips
#6180: Liver
#6210: Lungs
#6141: Rumen Pillars (Mountain Chain)
#6190: Spleen
#6070: Tail
#6200: Tendons
#6180: Testes
#6110: Thymus Gland
#6000: Tongue - Long Cut
#6010: Tongue - Short Cut
#6020: Tongue - Short Cut (Special Trim)
#6030: Tongue - Swiss Cut
#6025: Tongue - Swiss Cut (Special Trim)
#6040: Tongue Root
#6045: Tongue Root Fillet
#6152: Tripe - Honeycomb
#6140: Tripe - Raw Unscalded
#6150: Tripe - Scalded
#6151: Tripe Pieces - Raw Unscalded
#6153: Tripe Pieces - Scalded
#6280: Weasand Meat