Solutions
Foodservice
Portion-ready cuts and formats for distributors and operators.
Foodservice supply is driven by portion consistency and by handling in the kitchen: piece size, whether a cut arrives bone-in or boneless, how it is packed for the walk-in, and how it behaves after defrosting.
Catalogue products can be supplied in a range of packing formats, and custom cutting is available where volume supports it. Frozen product is specified with the defrosting guidance that applies to that cut.
Distributors serving multiple operators generally consolidate several catalogue codes into one request. The quote basket is built for exactly that — add each product, set the requirement per line, and submit one consolidated enquiry.
From the catalogue
9008
30/70 Trimming
30/70 Trimming (9008), supplied boneless, rindless. Cut and packed to the agreed commercial specification, chilled or frozen.
Pork Trimming4610
3D Leg
3D Leg (4610), supplied boneless, rindless. Cut and packed to the agreed commercial specification, chilled or frozen.
Pork Leg3210
3D Shoulder
3D Shoulder (3210), supplied boneless, rindless. Cut and packed to the agreed commercial specification, chilled or frozen.
Pork Shoulder4620
4D Leg
4D Leg (4620), supplied boneless, rindless. Cut and packed to the agreed commercial specification, chilled or frozen.
Pork Leg3220
4D Shoulder
4D Shoulder (3220), supplied boneless, rindless. Cut and packed to the agreed commercial specification, chilled or frozen.
Pork Shoulder9005
50/50 Trimming
50/50 Trimming (9005), supplied boneless, rindless. Cut and packed to the agreed commercial specification, chilled or frozen.
Pork Trimming4630
5D Leg
5D Leg (4630), supplied boneless, rindless. Cut and packed to the agreed commercial specification, chilled or frozen.
Pork Leg3230
5D Shoulder
5D Shoulder (3230), supplied boneless, rindless. Cut and packed to the agreed commercial specification, chilled or frozen.
Pork Shoulder