{"id":18660,"date":"2022-02-16T10:06:22","date_gmt":"2022-02-16T00:06:22","guid":{"rendered":"https:\/\/www.bidfood.com.au\/blog\/complete-guide-to-wholesale-food-copy\/"},"modified":"2022-02-16T10:30:12","modified_gmt":"2022-02-16T00:30:12","slug":"complete-guide-to-wholesale-meat","status":"publish","type":"post","link":"https:\/\/www.bidfood.com.au\/blog\/complete-guide-to-wholesale-meat\/","title":{"rendered":"Complete guide to wholesale meat"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"18660\" class=\"elementor elementor-18660\" data-elementor-post-type=\"post\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-887f7c5 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"887f7c5\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-f31bbd7\" data-id=\"f31bbd7\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-47d4ad9 elementor-widget elementor-widget-text-editor\" data-id=\"47d4ad9\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Whether it&#8217;s beef, pork, poultry or lamb, an incredibly appetising cut of meat is often the star of the dish.<\/p><p>But have you ever wondered how that succulent porterhouse steak or breast in your duck a l&#8217;orange got from the paddock to your plate?<\/p><p>Most likely, that high quality cut of meat was purchased wholesale and delivered to the foodservice operator by a wholesale meat distributor.<\/p><p>The world of wholesale meat is intricate and expansive.<\/p><p>Read on to learn everything there is to know about wholesale meats.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-e1e7ee8 elementor-widget elementor-widget-heading\" data-id=\"e1e7ee8\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">What is wholesale meat? \n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-aeddf1b elementor-widget elementor-widget-text-editor\" data-id=\"aeddf1b\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>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.<\/p><p>Types of wholesale meat include:<\/p><ul><li>Beef<\/li><li>Pork<\/li><li>Poultry<\/li><li>Lamb<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-67b190b elementor-widget elementor-widget-heading\" data-id=\"67b190b\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">What is a meat wholesaler? \n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-033e061 elementor-widget elementor-widget-text-editor\" data-id=\"033e061\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Meat wholesalers or wholesale meat distributors provide fresh, frozen and other meat products in bulk to foodservice operators at wholesale prices.<\/p><p>Such foodservice operators that purchase wholesale meats include:<\/p><ul><li>Restaurants, pubs, caf\u00e9s and hotels<\/li><li>Retail and convenience stores such as supermarkets<\/li><li>Commercial kitchens and education facilities<\/li><li>Franchises and health\/aged care facilities<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-d9cd371 elementor-widget elementor-widget-image\" data-id=\"d9cd371\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"800\" height=\"533\" src=\"https:\/\/www.bidfood.com.au\/wp-content\/uploads\/iStock-923692138-small.jpg\" class=\"attachment-large size-large wp-image-18673\" alt=\"Wholesale meat suppliers providing quality fresh products\" srcset=\"https:\/\/www.bidfood.com.au\/wp-content\/uploads\/iStock-923692138-small.jpg 800w, https:\/\/www.bidfood.com.au\/wp-content\/uploads\/iStock-923692138-small-300x200.jpg 300w, https:\/\/www.bidfood.com.au\/wp-content\/uploads\/iStock-923692138-small-768x512.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" title=\"\">\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-beabb04 elementor-widget elementor-widget-heading\" data-id=\"beabb04\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">What are the major wholesale cuts of beef?\n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-af3babc elementor-widget elementor-widget-text-editor\" data-id=\"af3babc\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>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:<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-261da51 elementor-widget elementor-widget-heading\" data-id=\"261da51\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">Chuck<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-6bc84fc elementor-widget elementor-widget-text-editor\" data-id=\"6bc84fc\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Containing a lot of connective tissue, the chuck can be sub-cut into ribs, steaks, eye logs and roll roasts.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-bed1058 elementor-widget elementor-widget-heading\" data-id=\"bed1058\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">Cube roll (rib eye roll) <\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-f3bbf21 elementor-widget elementor-widget-text-editor\" data-id=\"f3bbf21\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>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.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-0f05019 elementor-widget elementor-widget-heading\" data-id=\"0f05019\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">Blade<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-f2f62e6 elementor-widget elementor-widget-text-editor\" data-id=\"f2f62e6\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>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.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-3fe25e8 elementor-widget elementor-widget-heading\" data-id=\"3fe25e8\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">Short ribs\n<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-2ef97f4 elementor-widget elementor-widget-text-editor\" data-id=\"2ef97f4\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Once the brisket has been removed, short ribs are cut from the forequarter of the carcass and comprise rib bone, fat and rib meat.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-27d740f elementor-widget elementor-widget-heading\" data-id=\"27d740f\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">Shin<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-280b2db elementor-widget elementor-widget-text-editor\" data-id=\"280b2db\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>With lots of connective tissue and little fat, the shin can be used as boneless shin and is often used to make osso buco.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-2e8bf25 elementor-widget elementor-widget-heading\" data-id=\"2e8bf25\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">Rump<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-7dc5502 elementor-widget elementor-widget-text-editor\" data-id=\"7dc5502\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>A boneless cut with five separate muscles, the rump can be sub-cut into steaks and centre steaks, roasts, caps, medallions and rostbif.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-13cf648 elementor-widget elementor-widget-heading\" data-id=\"13cf648\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">Brisket<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-47c1097 elementor-widget elementor-widget-text-editor\" data-id=\"47c1097\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Taken from the underside chest region between the front legs, briskets can be sub-cut into point end and navel end briskets.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-d7cdfed elementor-widget elementor-widget-heading\" data-id=\"d7cdfed\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">Striploin<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-1fd7a00 elementor-widget elementor-widget-text-editor\" data-id=\"1fd7a00\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Running along the spine from the ribs to the rump, the striploin is where you&#8217;ll get sirloin and t-bone steaks from.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-24321f7 elementor-widget elementor-widget-heading\" data-id=\"24321f7\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">Tenderloin\n<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-d729d0d elementor-widget elementor-widget-text-editor\" data-id=\"d729d0d\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Renowned as the most tender cut of the carcass, sub-cuts from the tenderloin include filet mignon, fillet and butt fillet steaks.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-0929d73 elementor-widget elementor-widget-heading\" data-id=\"0929d73\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">Hanger<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-1c1e843 elementor-widget elementor-widget-text-editor\" data-id=\"1c1e843\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>As it name suggests, the hanger &#8216;hangs&#8217; from the last rib connected to the diaphragm and is also known as a thick skirt.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-50f1d7b elementor-widget elementor-widget-heading\" data-id=\"50f1d7b\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">Skirt<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-112997d elementor-widget elementor-widget-text-editor\" data-id=\"112997d\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Found just below the ribs on the inside of the abdomen wall of the carcass, the skirt is often cut into steaks.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-e3b559b elementor-widget elementor-widget-heading\" data-id=\"e3b559b\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">Flank<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-975a418 elementor-widget elementor-widget-text-editor\" data-id=\"975a418\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Taken from one muscle beneath the loin, flank steaks are also known as a bavette.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-732d38e elementor-widget elementor-widget-heading\" data-id=\"732d38e\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">Knuckle<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-e1f480e elementor-widget elementor-widget-text-editor\" data-id=\"e1f480e\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>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.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-318cff1 elementor-widget elementor-widget-heading\" data-id=\"318cff1\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">Cheek<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-85faf2d elementor-widget elementor-widget-text-editor\" data-id=\"85faf2d\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Located on the face of the carcass with a lot of connective tissue, the cheek is left unchanged with no sub-cuts.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-87b874c elementor-widget elementor-widget-heading\" data-id=\"87b874c\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">Topside<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-7bca22c elementor-widget elementor-widget-text-editor\" data-id=\"7bca22c\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Located on the inside of the hind leg, the primal cut of topside can be sub-cut into steaks and roasts.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-aa60736 elementor-widget elementor-widget-heading\" data-id=\"aa60736\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">Silverside<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-463446a elementor-widget elementor-widget-text-editor\" data-id=\"463446a\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>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.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-e3092f7 elementor-widget elementor-widget-heading\" data-id=\"e3092f7\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">Ox tail<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-8dbe92b elementor-widget elementor-widget-text-editor\" data-id=\"8dbe92b\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Starting at the bottom of the spine, the ox tail is cut into short joints after the last few tail bones have been removed.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-0de4a08 elementor-widget elementor-widget-heading\" data-id=\"0de4a08\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">What wholesale meat does Bidfood offer?\n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-61b48d2 elementor-widget elementor-widget-image\" data-id=\"61b48d2\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" width=\"800\" height=\"533\" src=\"https:\/\/www.bidfood.com.au\/wp-content\/uploads\/Range_Foodservice_Steak-small.jpg\" class=\"attachment-large size-large wp-image-18671\" alt=\"We offer an extensive range of meats including beef, pork, poultry and lamb to suit whatever foodservice needs you may have. Whether it&#039;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 Mince Porterhouse Rump Ribs Sausages Scotch fillet Sirloin Strips and diced Veal At Bidfood, we know the time and care that goes into making a beautiful dish. We also understand every restaurant and caf\u00e9 has their own, preferred and unique way of operating. It&#039;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&#039;t shy away from the fact we know foodservice and wholesale meat. It&#039;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&#039;re always happy to answer any and all questions. Got a question?\" srcset=\"https:\/\/www.bidfood.com.au\/wp-content\/uploads\/Range_Foodservice_Steak-small.jpg 800w, https:\/\/www.bidfood.com.au\/wp-content\/uploads\/Range_Foodservice_Steak-small-300x200.jpg 300w, https:\/\/www.bidfood.com.au\/wp-content\/uploads\/Range_Foodservice_Steak-small-768x512.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" title=\"\">\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-1e2b843 elementor-widget elementor-widget-text-editor\" data-id=\"1e2b843\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>We offer an extensive <a href=\"https:\/\/www.bidfood.com.au\/range\/wholesale-meat\/\" target=\"_blank\" rel=\"noopener noreferrer\">range of meats<\/a> including beef, pork, poultry and lamb to suit whatever foodservice needs you may have.<\/p><p>Whether it&#8217;s a primal cut, sub-cut or sous vide products such as beef cheeks cooked in red wine, Bidfood has you covered.<\/p><p>Some of the primary wholesale meats we offer include:<\/p><ul><li>Cube roll (rib eye roll<\/li><li>Eye fillet<\/li><li>Mince<\/li><li>Porterhouse<\/li><li>Rump<\/li><li>Ribs<\/li><li>Sausages<\/li><li>Scotch fillet<\/li><li>Sirloin<\/li><li>Strips and diced<\/li><li>Veal<\/li><\/ul><p>At Bidfood, we know the time and care that goes into making a beautiful dish. We also understand every restaurant and caf\u00e9 has their own, preferred and unique way of operating.<\/p><p>It&#8217;s our mission to empower your innovation and creativity through quality products and services that help you deliver outstanding dishes for your customers.<\/p><p>We don&#8217;t shy away from the fact we know foodservice and wholesale meat.<\/p><p>It&#8217;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 <a href=\"https:\/\/www.bidfood.com.au\/locations\/\" target=\"_blank\" rel=\"noopener noreferrer\">over 40 locations<\/a> across the country.<\/p><p>If there is anything you would like to know about meat pricing, a trial of our online store, myBidfood, or perhaps something else, we&#8217;re always happy to answer any and all questions.<\/p><p><a href=\"https:\/\/www.bidfood.com.au\/contact\/\" target=\"_blank\" rel=\"noopener noreferrer\">Got a question?<\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Whether it&#8217;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&#8217;orange got from the paddock to your plate? Most likely, that high quality cut of meat was purchased wholesale [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":18662,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"cybocfi_hide_featured_image":"","footnotes":""},"categories":[13],"tags":[],"class_list":["post-18660","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-industry"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/posts\/18660","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/comments?post=18660"}],"version-history":[{"count":6,"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/posts\/18660\/revisions"}],"predecessor-version":[{"id":34041,"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/posts\/18660\/revisions\/34041"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/media\/18662"}],"wp:attachment":[{"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/media?parent=18660"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/categories?post=18660"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/tags?post=18660"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}