Milk Fed Beef is supremely tender and mildly darker than traditional European Veal. because our calves are fed a fully enriched diet with no iron deprivation. They are also exposed to natural sunlight through our paddock system.

As reviewed by superior dining venues and chefs across Australia, Singapore and Japan, our Milk Fed Beef is a product with excellent eating quality and unique taste characteristics.

If you consume dairy products then you should consider Milk Fed Beef as a preferred meat protein source. A dairy cow must give birth to a calf to lactate into the next milking season, and while Heifer Calves are valued, Bull Calves are mainly moved on quickly as an industry by-product. We treat our calves with great respect and while they are still processed as younger animals at 200–210kg, we afford them a high-quality life while they are with us. We are proud of taking a dairy industry by-product and creating a meat range of excellence.

The facts:

  • Raised with fresh, raw, premium milk
  • Ethical production system
  • Free range movement within an open paddock system
  • No Hormone Growth Promotants (HGPs)
  • No debudding or castration or excessive handling
  • A focus on good stockmanship
  • Animal health a priority in the production system

Our Cuts

Gold Cut Tenderloin

Tenderloin

The Tenderloin is prepared from the Hindquarter and is removed in one piece from the ventral surface of the lumbar vertebrae.

  • MFB 3770*
  • 0.9–1.3kg per piece
  • 2% carcase yield
  • 9 pieces per box
Gold Cut Striploin

Striploin

The Striploin is prepared from the Hindquarter by a cut at the lumbosacral junction to the ventral portion of the flank.

  • MFB 3765*
  • 1.3–1.7kg per piece
  • 3% carcase yield
  • 9 pieces per box
Gold Cut Ribs Prepared

Ribs Prepared

The Ribs Prepared is from the Forequarter after the removal of the Brisket and the Chuck, with 8 ribs in a pack.

  • MFB 3609*
  • 2.9–3.6kg per piece
  • 7% carcase yield
  • 4 pieces per box
Gold Cut Rump

Rump

Rump is prepared from a Hindquarter by a cut commencing at the caudal tip of the M. tensor fasciae latae muscle lying over the Knuckle and cutting along the natural seam to the base of the quadriceps group of muscles.

  • MFB 3735*
  • 1.8–2.5kg per piece
  • 4% carcase yield
  • 9 pieces per box
Gold Cut Brisket Navel End

Brisket Navel End

Brisket Navel End is prepared from Brisket by the removal of the Brisket Point End following the caudal edge of the specified rib: bone-in with 6 ribs.

  • MFB 3662*
  • 1.9–2.3kg per piece
  • 4.6% carcase yield
  • 4 pieces per box
Gold Cut Brisket Point End

Brisket Point End

Brisket Point End is prepared from Brisket by the removal of the Navel End following the caudal edge of the specified rib: bone in with 6 ribs.

  • MFB 3652*
  • 2.9–3.5kg per piece
  • 7% carcase yield
  • 3 pieces per box
Gold Cut Short Rib

Short Rib

Short Ribs are prepared from a Forequarter after the removal of the Brisket/Ribs Prepared/Chuck Square Cut: 9 ribs 4-12 cut.

  • MFB 3669*
  • 2.1–2.5kg per piece
  • 2.3 carcase yield
  • 6 pieces per box
Silver Cut Topside

Topside

Topside is situated caudal and medial to the femur bone and attached to the os coxae (aitchbone) and removed by following the natural seam between the Thick Flank and Silverside.

  • MFB 3680*
  • 3.3–4.0kg per piece
  • 7.4% carcase yield
  • 3 pieces per box
Silver Cut Thick Flank

Thick Flank

Thick Flank is removed along the natural seams between the Topside and Silverside.

  • MFB 3710*
  • 2.5–3.0kg per piece
  • 5.6% carcase yield
  • 4 pieces per box
Silver Cut Chuck

Chuck

Chuck is prepared from a Forequarter by the removal of the Rib set at the specified rib. The Brisket is removed along the cropping line. The Shin, Blade, Chuck Tender is also removed: Bone-In 4 ribs.

  • MFB 3831*
  • 2.1–2.8kg per piece
  • 6% carcase yield
  • 3 pieces per box
Silver Cut Chuck Tender

Chuck Tender

Chuck Tender is a conical shape muscle lying lateral to the blade bone on the cranial side of the blade ridge and is removed from the Forequarter following the natural seam.

  • MFB 3855*
  • 1.0–1.5kg per piece
  • 1.2% carcase yield
  • 15 pieces per box
Silver Cut Blade

Blade

Blade is also known as CLOD and is prepared from a Forequarter by following the natural seam between the ribs and the scapular and the overlying and underlying muscles.

  • MFB 3850*
  • 2.9–3.5kg per piece
  • 6.5% carcase yield
  • 3 pieces per box
Bronze Cut
Osso Bucco

Osso Bucco

Osso Bucco is Shin cutlets prepared from Forequarter and Hindquarter Shin/Shanks cut to a size of one inch thick.

  • MFB 3632*
  • 1.4–1.8kg per piece
  • 6.5% carcase yield
  • 7 pieces per box
Bronze Cut
Silverside

Silverside

Silverside is situated lateral/caudal to the femur bone and attached to the os coxae bone and is removed by following the natural seam between the Thick Flank and Topside.

  • MFB 3690*
  • 3.9–4.5kg per piece
  • 8.4% carcase yield
  • 2 pieces per box
Bronze Cut

Trimmings

Trimmings are 95-97CL (Chemically Lean) and being very low in fat content provide a very lean, nutritious and high quality raw product for various meat value added products such as sausages, meat balls, hamburgers and dumplings.

  • MFB 3690*
  • 18–20kg per box
  • 13.7% carcase yield
Bronze Cut

Leg Bones

Leg Bones are the ideal ingredient for stocks and bone marrow dishes.

  • MFB 6499*
  • 12–14kg per box
  • 6.1% carcase yield
Offal Cut

All offal cuts are available upon request, with key offal cuts presented through MFB Tongue, Sweet Breads (Thymus Gland), Heart, Liver, Kidney, Cheeks, Head and Tail.

  • Thymus – MFB 6560*
  • Heart – MFB 6550*
  • Liver – MFB 6530*
  • Kidney – MFB 6540*
  • Brain – MFB 6570*
  • Cheek – MFB 6060*
  • Tongue – MFB 6500*

All Milk Fed Beef is processed, boned and packed to highest quality export standards within the region of Gippsland, Victoria, Australia.

All cuts are packed Individually wrapped (IW) and Vacuumed Packed (VAC) for maximum quality and shelf life, within double shelled boxes.

* MFB Cut Index numbers align with H.A.M. Numbers as per Handbook of Australian Meat 7th Edition.

Contact
Central Agri Group
132 Maffra St, Coolaroo VIC 3048 Australia
+61 3 9302 1258
info@centralagrigroup.com.au
centralagrigroup.com.au

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