Cuts and Processing Options

Devon Meat offers a comprehensive range of beef and lamb processing options to meet the requirements of local buyers, wholesalers, retailers, and international export clients. From whole carcass to fully boxed and cryo-vac frozen primal cuts, every product is processed to strict quality and hygiene standards and is traceable from slaughter through to final packaging.

Beef Carcass Options

Beef carcasses can be supplied and processed in the following forms:

• Whole — The entire carcass, available for clients who purchase or collect the full animal.
• Six-way Cut — The carcass broken down into six standard portions for ease of handling and distribution.
• Mutton Cloth — Carcasses or cuts wrapped in mutton cloth for traditional dry protection during transport and storage.
• Primal Cuts — Key sections of the carcass broken down into export-grade primal pieces.
• Cryo-vac Frozen — Vacuum-packed and frozen for extended shelf life and export suitability.
• Boxed — Cuts packed into cartons ready for cold chain distribution or export.
• Loaded Naturally into Containers — Carcasses loaded naturally (on hooks) into refrigerated shipping containers where required.
• Ready for Export — Product fully processed, packed, certified, and prepared to meet destination country import requirements.

Lamb Options

Lamb is available in the following forms:

• Whole Lamb — Mutton Cloth — The complete lamb carcass wrapped in mutton cloth and box-packed for the client.
• Lamb Six-way Cut — The lamb broken down into six portions, including the following primal sections:
  • Leg
  • Shoulder
  • Loin

Farm to Table Process

Every cut of meat leaving Devon Meat is the result of a carefully managed chain that begins long before the animal reaches our facility. The following stages define our approach from farm to table.

1. Breeding Genetics
2. Weaning Age
3. Feed Regime and Growth Stimulation
4. Slaughter Age
5. Stress Factors e.g. feed withdrawal, transport, climate conditions
6. Slaughter Process
7. Electric Stimulation Applied or not, depending on requirements
8. Post-Slaughter Assessment Carcass temperature; pH to temperature ratio; size of carcass
9. Ageing and Maturation
10. Freezing Applied or not, depending on client requirements
11. Cooking Process

For specific cut requirements, export packaging specifications, or volume enquiries, please contact us.