Whether it’s beef, pork, poultry or lamb, an incredibly appetising cut of meat is often the star of the dish.
But have you ever wondered how that succulent porterhouse steak or breast in your duck a l’orange got from the paddock to your plate?
Most likely, that high quality cut of meat was purchased wholesale and delivered to the foodservice operator by a wholesale meat distributor.
The world of wholesale meat is intricate and expansive.
Read on to learn everything there is to know about wholesale meats.
What is wholesale meat?
Wholesale meat or meat wholesaling involves the procurement of meat from manufacturers/producers which is then stored, packaged, sold and delivered to an array of foodservice operators.
Types of wholesale meat include:
What is a meat wholesaler?
Meat wholesalers or wholesale meat distributors provide fresh, frozen and other meat products in bulk to foodservice operators at wholesale prices.
Such foodservice operators that purchase wholesale meats include:
- Restaurants, pubs, cafés and hotels
- Retail and convenience stores such as supermarkets
- Commercial kitchens and education facilities
- Franchises and health/aged care facilities
What are the major wholesale cuts of beef?
Major wholesale cuts of beef will vary from one wholesale meat supplier to another. However, as a general rule, the primal cuts of the beef carcass which are the first or most basic cuts taken during butchering include:
Containing a lot of connective tissue, the chuck can be sub-cut into ribs, steaks, eye logs and roll roasts.
Cube roll (rib eye roll)
Running from the 4th to the 13th rib along the back of the carcass, the cube roll is used for rib roasts and cutlets, as well as scotch fillet steaks and roasts.
With several muscles and layers of fat and connective tissue, the blade can be cut into blade steaks and roasts, oyster blade steaks and roasts, as well as flat iron steaks.
Once the brisket has been removed, short ribs are cut from the forequarter of the carcass and comprise rib bone, fat and rib meat.
With lots of connective tissue and little fat, the shin can be used as boneless shin and is often used to make osso buco.
A boneless cut with five separate muscles, the rump can be sub-cut into steaks and centre steaks, roasts, caps, medallions and rostbif.
Taken from the underside chest region between the front legs, briskets can be sub-cut into point end and navel end briskets.
Running along the spine from the ribs to the rump, the striploin is where you’ll get sirloin and t-bone steaks from.
Renowned as the most tender cut of the carcass, sub-cuts from the tenderloin include filet mignon, fillet and butt fillet steaks.
As it name suggests, the hanger ‘hangs’ from the last rib connected to the diaphragm and is also known as a thick skirt.
Found just below the ribs on the inside of the abdomen wall of the carcass, the skirt is often cut into steaks.
Taken from one muscle beneath the loin, flank steaks are also known as a bavette.
Found at the front of the hind leg just above the knee joint, the knuckle is cut down into an eye of knuckle or is further refined into medallions.
Located on the face of the carcass with a lot of connective tissue, the cheek is left unchanged with no sub-cuts.
Located on the inside of the hind leg, the primal cut of topside can be sub-cut into steaks and roasts.
Located on the outside of the rear leg and comprising five individual muscles, the silverside primal cut gets its name from a silver wall of connected tissue on its side.
Starting at the bottom of the spine, the ox tail is cut into short joints after the last few tail bones have been removed.
What wholesale meat does Bidfood offer?
We offer an extensive range of meats including beef, pork, poultry and lamb to suit whatever foodservice needs you may have.
Whether it’s a primal cut, sub-cut or sous vide products such as beef cheeks cooked in red wine, Bidfood has you covered.
Some of the primary wholesale meats we offer include:
- Cube roll (rib eye roll
- Eye fillet
- Scotch fillet
- Strips and diced
At Bidfood, we know the time and care that goes into making a beautiful dish. We also understand every restaurant and café has their own, preferred and unique way of operating.
It’s our mission to empower your innovation and creativity through quality products and services that help you deliver outstanding dishes for your customers.
We don’t shy away from the fact we know foodservice and wholesale meat.
It’s because of this understanding and passion for the industry that over 85,000 chefs and bartenders trust us with their product procurement and we operate in over 40 locations across the country.
If there is anything you would like to know about meat pricing, a trial of our online store, myBidfood, or perhaps something else, we’re always happy to answer any and all questions.