Wholesale · sides, quarters and pistolas
Carcasses
Morgan Beef supplies beef sides, quarters and pistola cuts, and lamb and mutton carcasses, from the Springs abattoir to butchers, wholesalers, foodservice and export customers.
01Overview
Wholesale (carcasses)
Classification.
Every carcass is classified under the South African carcass classification system before it is sold. The class code states the age class and the fatness code of the carcass; the age classes run from A, the youngest, to C, the oldest, and the fatness codes run from lean to very fat.
Customers order by class, and an order for one class is filled with carcasses of that class only. The class code follows the carcass on its label and on the delivery documents.
Cutting options
Sides are supplied whole or split. Hindquarters and rump and loin pistolas are supplied standard or de-fatted, and pistola cuts are available with the rib on or off. Buttocks are supplied standard or trimmed.
Lamb, mutton and veal
Lamb and mutton carcasses are classified in the same system and supplied whole. Veal carcasses are supplied by arrangement.
Delivery
Carcasses leave the abattoir chilled, in refrigerated vehicles or by collection at the loading bay. Export carcasses and quarters are packed and frozen to the destination's requirements.
On the record
| Classification | Age classes A, AB, B and C with fatness codes 0 to 6 under the South African carcass classification system unverified |
|---|---|
| Species | Beef (including Wagyu and veal), sheep and lamb unverified |
| Delivery | Weekly deliveries across South Africa and to export markets; collection from the abattoir unverified |
02The range
Items · forms · specifications
What we
supply.
The carcasses range as it is sold today. Items are listed by name; the form column says how each one is prepared and packed.
| Item | Description | Forms |
|---|---|---|
| Beef | ||
| Sides | Whole or split sides; standard, de-fatted or pistola. | Classes A, AB, B and C; Chilled; whole or split; standard or de-fatted; pistola cut |
| Hindquarters | Standard, de-fatted or pistola cut. | Classes A, AB, B and C; Chilled; standard or de-fatted; pistola cut |
| Forequarters | Standard forequarters. | Classes A, AB, B and C; Chilled |
| Rump and loin pistola | Standard or de-fatted; rib on or rib off. | Classes A, AB, B and C; Chilled; standard or de-fatted; pistola cut; rib on or off |
| Buttock | Standard or trimmed. | Classes A, AB, B and C; Chilled; standard or trimmed |
| Lamb and mutton | ||
| Lamb carcasses | Whole lamb carcasses in the younger age classes. | Classes A and AB; Chilled |
| Mutton carcasses | Whole mutton carcasses in the older age classes. | Classes B and C; Chilled |
| Veal | ||
| Veal carcasses | Calf carcasses, supplied on request. | By arrangement |
03Packing
Pack formats · who buys this
Pack
formats.
- Whole sides or split sides on the hook
- Quarters, pistolas and buttocks, wrapped where the customer requires it
- Lamb and mutton carcasses whole
- Chilled; frozen by arrangement for export
Who buys this
Wholesale butchers, the meat departments of retail groups, foodservice distributors and export importers buy carcasses by class and cutting option.
Customers who debone themselves order quarters and pistolas; customers who sell on the bone order sides.
04Ordering
Enquiries · quotations · delivery
How to
order.
Send an enquiry with the carcasses items, the specification and the volume you need. The sales team replies with availability, a quotation and the delivery day for your area.
Weekly deliveries across South Africa and to export markets; collection from the abattoir.