Anzco Product Brochure 2022

Crafted with care.

Taste New Zealand’s finest grass-fed beef and lamb.

Bringing you nutrition and good health from New Zealand’s finest beef and lamb.

For more than 35 years we have been crafting New Zealand’s finest beef and lamb, so that we can deliver a guaranteed year-round supply for customers around the globe.

We count ourselves lucky to work with New Zealand’s finest farmers and it’s our privilege to meticulously craft a range of beef and lamb products with care, to the highest international and customer standards.

We’re a passionate bunch, and our ultimate reward is the knowledge that we are bringing our customers nutrition and good health from New Zealand’s finest beef and lamb.

Created by nature, crafted with care and shared with pride.

Created by nature.

World-famous for its freshwater rivers, wide-open pastures, fertile soils, and fresh mountain air, New Zealand is the perfect natural environment to raise premium beef and lamb, free to roam as nature intended.

At ANZCO we count ourselves lucky, working hand in hand with the country’s finest producers, who care for their animals with pride, and for the land of which they are guardians.

As a result of being raised in New Zealand’s unique environment, the beef and lamb you will enjoy is a package of flavour, texture, and nutrients.

Crafted with care.

Shared with pride.

ANZCO promises product that has been crafted with the upmost care through a process of reliability, quality and integrity. We take care and confidence in crafting a range of beef and lamb products which are uniquely tailored to the needs of our global customers.

From the care we take at every stage of our process, including the responsibility we have in working with our customers to deliver on the finest range of products, our ultimate reward is the knowledge that our customers around the globe are enjoying health and nutrition from New Zealand’s finest beef and lamb.

Our teams are completely dedicated to the finest of process and care, treating every piece of produce with respect and precision. It’s in our nature to take the best of care with our quality New Zealand beef and lamb, every step of the way.

From Shanghai to San Francisco and everywhere in between we take pride that our products are shared with customers, families, communities - and the world.

ANZCO Foods New Zealand Beef Bringing nutrition and good health from New Zealand’s finest grass-fed beef.

Naturally nutritious, delicious and succulent, we pride ourselves on producing premium grass-fed beef.

Our country’s extensive pastures and temperate climate set us apart on the world stage, providing a healthy, lean and tender eating experience from a product you can trust.

Our Beef Range Bolar Clod Oyster

Blade (Clod)

Brisket (Navel-end)

A boneless cut from the shoulder section, it is the major muscle from the outside of the blade bone. It consists of two main muscles: the Bolar and Oyster Blade. Best suited to slow cooking, roasting or braising for a tender result. Kept as a whole steak, diced or cut into strips for stir-fry, the blade is a versatile option.

A boneless cut, the Navel-end Brisket comes from the lower chest area of the forequarter, from the 6th to 12th ribs. Ideal for slow, moist cooking methods such as casseroling and braising.

Eye Roll Roll (Cap on)

Tender

Brisket (Point-end)

Chuck

A boneless cut, the Point-end Brisket comes from the upper chest area of the forequarter, from the 1st to 5th ribs. It is commonly used in braising (pot-roast), smoking and can be made into corned beef.

A boneless cut taken from the first three ribs of the forequarter extending up to the neck. A less tender open grained meat with minimal fat. Suited to slow cooking methods, ideal to cube for stews, curries and casseroles.

Flank

Knuckle

A coarse-grained steak with a rich flavour, generally sourced from the thin flank, and is the thickest portion of this muscle from the abdominal area.

Sliced thinly across the grain it can be pan-fried to rare and used for stir-fry but should be marinated first.

A boneless cut, the Knuckle with its cap muscle removed, is the third major muscle from the hind leg, after removal of the Topside and Silverside. The Knuckle is a medium tender cut best suited for pot roasts or braising. It can be sliced thinly as minute steaks or crumbed for pan-frying as schnitzel.

Shin Shank Consists of the boneless portions of the hindquarter and forequarter shin muscles packed together.

Image source: Beef+Lamb New Zealand

Our Beef Range

Ribeye Roll / Cube Roll

Short Ribs

A boneless cut, the Ribeye (also known as a Cube Roll or Scotch Fillet) is the eye muscle adjacent to the backbone, between the Chuck and Striploin. Cut from between the 5th and 6th ribs extending down to the 12th rib to give a 7-rib roll. It is both flavourful and tender making it very good for slow oven roasting and grilling.

Whole Scotch Fillet is a well-flavoured roasting cut which carves into beautiful neat slices.

Short Ribs are taken from the forequarter after the Brisket is removed. They are made up of the rib bone and layers of rib meat and fat. Rich and tasty, Short Ribs take on flavour well, and are tender and moist when slow cooked.

Flat

Outside leg

Rump Rump steaks are a lean cut with little fat, which can make it a little less tender than others. The fat border, which runs along the curved side, is easily removed if desired. Suited to flash cooking and searing.

Eye Round

Silverside A boneless cut, the Outside is the major muscle from the outside of the hind leg.

The Flat is the Outside with the complete Eye Round removed along its natural seam. Suitable for slow cooking roasts, used for corned beef or thinly sliced for marinated steaks.

Striploin

Topside

A boneless cut, the Striploin (also known as Porterhouse or Sirloin) is the outside muscle adjacent to the loin bone, opposite to the Tenderloin. Striploin is from the lower portion of the ribs, continuing off the tenderloin from which eye fillet is cut.

Striploin is a premium prime cut with a fine grain and may have some marbling, perfect for grilling, it boasts extreme tenderness and can be prepared without the aid of moist heat or slow cooking.

A boneless cut, the Topside is the major muscle from the inside of the hind leg.

Full of robust flavour, it is most succulent and meltingly tender when roast or diced for slow cooking casseroles. Best braised to prevent drying out.

Tenderloin Also known as the Eye Fillet, this oblong shaped cut spans between the Short Loin and the Sirloin. It’s an incredibly tender and succulent cut. It can be roasted whole or cut into steaks.

Image source: Beef+Lamb New Zealand

Our Beef Range Offal

Papillae-off

Papillae-on

Cheeks (Papillae On/Off)

Kidney

Square cut and trimmed, with the papillae, glands and tip removed or on.

Best slow cooked.

Can be simmered or braised once membranes, sinew and core fat have been removed. Can also be added to slow cooked beef stews, pies or soups.

Heart

Liver

Densely textured meat with no distinguishable grain. With the tubes and fat removed, best cut into strips and braised. Can also be pot-roasted.

Outer membrane and tubes should be removed before cooking. Can be braised slowly or sliced thinly, or dusted in flour and pan-fried.

Tail

Tongue

The last two or three tail segments are usually removed. Cooked slowly and served as stew, soup or braised.

Tender meat when cooked, by simmering gently, and skin removed. Can be chilled and pressed before serving.

Thick Skirt

Tripe pieces

Thickest part of the diaphragm, next to the spinal column. All fat and connective tissue are generally removed. Ideal for braising and long, slow cooking techniques.

The rumen without the honeycomb or reticulum. Opened and rinsed clean, then cooked. Best for stewing and braising.

Thin Skirt

Spleen

Thin portion of the diaphragm with all white tendinous tissue not covering red muscle removed, as is the pleural membrane covering. Best for flash cooking.

Prepared by the removal of the splenic blood vessels.

Image source: Beef+Lamb New Zealand

Our Beef Range Ingredient

95 CL Bull & Cow Beef

90 CL Cow Beef

Consists wholly of either bull or cow meat derived from both fore and hindquarters, which have been boned out and blended in one pack.

A blended pack wholly of cow meat derived from both fore and hindquarters and blended in the one pack.

80 CL and 65 CL Bulk Trimmings Usable meat that remains after the preparation of other beef packs.

Image source: Beef+Lamb New Zealand

ANZCO Foods New Zealand Lamb Bringing nutrition and good health from New Zealand’s finest grass-fed lamb.

New Zealand has long been one of the world’s best lamb-producing countries, thanks to its fertile soils, unique climate and distinctive farming expertise.

ANZCO’s care at all stages of the process, results in the satisfaction of homegrown, quality lamb, which has a full flavour and fine, delicious texture.

Our Lamb Range

Leg (bone-in)

Chump (bone-in)

A bone-in cut, the Leg is derived from the hindquarter. Can be chump on or off, shank on or off or boned out. Legs are best suited to slow roasting and leg steaks for pan-frying or barbeques.

A bone-in cut, the Chump is removed from the hindquarter. It is the major muscle that covers the hip bone. It can also be boned out or cut into chump chops. Suitable for fast roasting.

Boneless Chump Heart of Rump

Boneless Leg

Boneless Chump

Large, boneless medium tender cut, with chump on (Boneless Chump) or off.

Shape kept intact with internal cavity ideal for stuffing. Suitable for roasting.

May also be opened out (butterflied) and cooked flat as a roast or on the barbeque.

Removing the bone from the Chump forms the Boneless Chump, one of the juiciest cuts, and the Heart of Rump a lean healthy and tender cut with the natural fat covering removed.

Saddle

Loin Saddle

Lean, tender cut, comes from the bone-in carcass by removing the forequarter and leg saddles. A middle cut which includes the full rack, Loin and Chump all bone-in.

Great for roasting.

Lean, tender cut, prepared from the loin-end of the Saddle, flap removed to eye muscle with exterior fat removed easily. Suitable for roasting or cut into saddle chops.

Bone-in Short Loin

Frenched Rack

Cut from the shortloin (mid-loin) portion of the loin from 13th rib to point of hip bone, it contains part of the spine and includes the top loin and the Tenderloin. This is usually cut into loin chops.

A bone-in cut, the Rack is cut between the 5th and 6th ribs extending down to the 12th and 13th ribs to give a 7 rib rack.

Removal of the fat cap and intercostal meat between the ribs delivers as a fully Frenched Rack. A visually impressive tender cut packed with flavour. Suitable for barbequing, pan-frying or roasting.

Image source: Beef+Lamb New Zealand

Our Lamb Range

Boneless Loin

Shoulder

A boneless cut, taken from the 13th rib extending down to the pin bone at the Chump.

Very tender and lean with no exterior fat.

Best cooked quickly by fast roasting to rare or medium rare, pan-frying as a whole piece, or cut across the grain into smaller portions.

Prepared from the breast-on short forequarter. The Point-end Brisket is removed by a cut parallel to the line of the back, just clearing the elbow joint.

Requires low and slow roasting.

Tenderloin

Square Cut Shoulder

Little fat or connective tissue making it the most tender cuts of lamb. Minimal cooking required, suitable for pan-frying or grilling to rare or medium rare.

Medium tender roasting joint with lean and fat interspersed. Best roasted slowly, covered or uncovered, or pot-roasted.

Neck

Hindshank

A bone-in cut, Neck slices come from a bone-in full neck, cut into even sized portions. Best braised.

Larger than the Foreshank, a highly gelatinous meat becoming juicy and tender on cooking. Ideal for stews and casseroles, they have a fabulous texture and rich flavour imparted with slow cooking.

Flap (bone-in)

Foreshank

Derived as an off-cut from a Pistola, Saddle or Long Loin, the flap consists of the abdominal wall tissues and rib ends.

Best slow cooked.

A bone-in cut, the Foreshank comes from the lower fore leg. A gelatinous cut, these are ideal for stews, casseroles and slow cooking.

Image source: Beef+Lamb New Zealand

Our Lamb Range Offal

Heart

Kidney

Dense meat with no obvious grain. Requires a slow cooking method, such as braising, having first been cut in half with any tubes or fat removed.

Medium tender, lean meat with fat cover removed. Any membrane and small fat pieces from inside the Kidney should be removed prior to cooking. Suitable for pan-frying and grilling quickly, or diced and added to stews and casseroles.

Liver Tender and very lean. Fine skin covering should be removed prior to cooking.

Requires fast cooking methods, such as pan-frying or stir-frying.

Thick Skirt Thickest part of the diaphragm, next to the spinal column. All fat and connective tissue is generally removed. Best seared then roasted.

Thin Skirt

Tripe

Thin portion of the diaphragm with all white tendinous tissue not covering red muscle removed, as is the pleural membrane covering. Cook on high heat.

Stomach lining. Cook by boiling.

Image source: Beef+Lamb New Zealand

ANZCO around the world A selection of ANZCO’s beef and lamb export products.

North America BEEF

Ribeye Striploin Rump Brisket

LAMB

Frenched Rack Boneless Leg Boneless Loin

Middle East BEEF

Chuck Knuckle Topside

LAMB

Shoulder Leg Rack

OFFAL Liver

South East Asia BEEF

Ribeye Striploin

OFFAL Tongues

Cheek Tail (Singapore) Spleen (Thailand)

United Kingdom LAMB

Chump Shank Leg Loin Saddle

OFFAL

Liver Lamb Skirt

Europe BEEF

Ribeye Striploin Tenderloin

LAMB

Frenched Rack Boneless Leg Boneless Loin Shank

China BEEF

Short Ribs Knuckle Brisket Chuck

LAMB

Neck Flap Breast Pieces Square Cut Shoulder

OFFAL Tripe

Kidney

Korea Japan BEEF

Brisket Chuck Ribeye Rump Striploin

LAMB

Frenched Rack Boneless Shoulder Leg Boneless Leg

BEEF

Brisket Short Ribs Striploin

LAMB

Frenched Rack Boneless Leg Square Cut Shoulder

OFFAL Heart

Tahiti New Zealand BEEF

Rump Ribeye Striploin

LAMB

Leg Square Cut Shoulder Shank

BEEF

Ribeye Rump Topside

OFFAL

Tail

New Zealand Locations ANZC O Foods Ra ngitikei ( Ma rton) Proc e ssing site - La m b

ANZCO Foods Waitara Manufacturing site Jerky & Patties ANZCO Foods Eltham Processing site Cattle & Calves

ANZCO Foods Manawatu (Bulls) Processing site - Cattle

ANZCO Foods Kokiri Processing site - Cattle

ANZCO Foods Marlborough (Blenheim) Processing site - Cattle

ANZCO Foods Rakaia Processing site - Lambs & Calves

Five Star Beef ANZCO Foods Feedlot Cattle ANZCO Foods Green Island (Dunedin) Manufacturing site Patties & Meatballs

info@anzcofoods.com

ANZCO Foods Corporate Office (Christchurch)

ANZCO Foods Canterbury (Ashburton) Processing site - Cattle, Lamb , Calves & Co-products

Contact Information: ANZCO Foods New Zealand 5 Robin Mann Place, Christchurch Airport Christchurch 8053, New Zealand T +64 3 358 2200 E info@anzcofoods.com

anzcofoods.com