|Written by Randal Banfield|
|Tuesday, 25 May 2010 13:04|
The BADMC Beef operations commenced in July 1989 as a government initiative to help beef farmers dispose of their cull animals.
However, due to market changes and demands by customers for a better quality product, the Corporation started the intake of higher grade animals.
Currently the Corporation utilizes beef to produce a variety of primal cuts ranging from tenderloins to stew beef and minced beef. We have also added Black Belly lamb to our product range; offering a variety of cuts from this animal. In addition, the Corporation produces seasoned beef burgers. These burgers are produced in quarter pound patties.
These cuts, burgers and mince are sold to government institutions, supermarkets, minimarts, restaurants, vendors and walk-in customers.
These items are all available from the Corporation's Cold Storage facility at Princess Alice Highway.
We age our meat
The term “aging” simply means the length of time beef is stored under controlled conditions of temperature and humidity to allow for the meat to become more tender and flavorful before being processed into retail cuts.
Aging allows naturally occurring enzymes within the meat to slowly break down some of the connective tissues that contribute to toughness.
Dry aging — the aging of carcass of beef in a controlled environment.
Wet aging — the aging of beef in vacuum packaging.
Beef hind quarters in chill room
A butcher deboning a fore quarter of beef
Vacuumed packed stew beef; one of the many value-added by products available
Frozen Meat Cutting
Within our department is a separate meat cutting operation to serve private individuals. With knowledge of, and a passion for excellence, our team accurately fabricates your beef, lamb, and pig carcasses. We seek to provide you with the best service at an affordable price. Please call 427-5250 or 430-9066 to enquire about our prices.