Call on 01379 677853
Welcome to Peter O'Sullivan Wholesale Meats, Norfolk. Please find a list of our products below with current prices. Each week this list gets updated, so you will always have the latest information. If you wish to join our mailing list so our updates are emailed to you each week, enter your details in the box below. We'd like to hear from you, so if you want to ask us any questions or wish to purchase meat – please call us on 01379677853.
Sign up for our weekly price update emailing service
Price List
|
For Prices for all the stock below please contact Peter on 01379 677 853 as prices change week by week
English Vac Pac Beef - Week Commencing 31/10/2011 |
||||||
| Topside | All excessive gristles & fat removed, individually packed in catch weight boxes | |||||
| Silverside | Heel and Side gristle removed, individually packed in catch weight boxes | |||||
| Knuckle | Seamed out with all exessive fat removed, individually wrapped in catch weight boxes | |||||
| Rump | D cut the inside fat pockets and ristles removed with a fair outside trim. Individually wrapped in catch weight boxes | |||||
| Striploin | Short cut with backstrap and all excessive fat removed, packed individually in catch weight boxes | |||||
| Ribeye | Taken from a 5 bone rib, the complete eye muscle is removed, any ecessive fat trimmed off and individually packed in catch weight boxes | |||||
| 6+ Fillets | completly de-fatted and individually wrapped in catch weight boxes | |||||
| 5+ Fillets | completly de-fatted and individually wrapped in catch weight boxes | |||||
| 4+ Fillets | completly de-fatted and individually wrapped in catch weight boxes | |||||
| Dice | Lean Beef dice |
|
||||
| Chuck Roll | The Chuck is trimmed of all external fat skin and paddy wack individually wrapped in catch weight boxes | |||||
| Rump Skirt | All fat suet and gristle removed packed 4/5 to a bag and packed in cartch weight boxes | |||||
| Goose Skirt | All fat and suet removed, packed 4/5 to a bag in catch weight boxes | |||||
| Trim 90VL | 90% visual leam | |||||
| Carvery Ribs | The ribs are cut 5 bone and the complete chine bone blade gristle and paddy wack are removed, leaving just the 5 rib bones attached, individually wrapped in catch weight boxes | |||||
| B/Less Ribs | The ribs are fleece boned with blade gristle and paddy wack removed | |||||
| Heels | This cut from the silverside is defatted and pac ked 3 to a bag in catch weight boxes | |||||
| Jacobs Ladder | This car is the 5 ribs between the brisket and the chuck with excessive fat removed, individually packed in catch weight boxes | |||||
| Stews | Lean meat cut form the neck and clod are used in this cut, 95 % vl, packed in catch weight boxes | |||||
| Fat Brisket | This cut has all the inside fat removed, packed individually in catch weight boxes | |||||
| Shins | All loose tendons are removed and packed 2 to a bag, catch weight boxed | |||||
| LMC | The thick fhoulder one muslce spesification, packed individually and catch weight boxed | |||||
| Lean Muscle | Defatted and de gristled, 4-5kg bags in catch weight boxes | |||||
| Frozen Chuck | Froxen Chuck | |||||
| Feather Blade | This cut ia from the bladebone and is completly defated, packed 2 to a bag and catch weight boxed | |||||
| Lean Briskets | This cut had all the inside fat removed and outside fat trimmed, .50cm, packed individually and in catch weight boxes | |||||
| Lmc Standard | These are the big muscvles from the LMC when making a single miscle, defatted, no gristle, packed in bags of 4-5kg and catch weight boxed | |||||
| Frozen - Week Commencing 31/10/2011 | ||||||
| Beef body Fat | ||||||
| Paddy Wack Beef | ||||||
| Beef Rib Bones | ||||||
| 90VL Block Beef | ||||||
| Achilles Tendons Beef | ||||||
| Stews 95 VL | ||||||
Make a Quick enquiry
If you would like to make an order, please send an email, call or fax us or complete our enquiry form.
or call 01379 677853 or fax 01379 674362.