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.

#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

#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

#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)

#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