Two hundred and forty lines, cut to your specification
Five ranges held fresh and frozen in our own cold store. Trade pricing sits with your account manager — tell us what you need and we'll quote against your sheet.
Pork
Irish loins for week-to-week consistency, Maltese-raised pork when it lands, and Spanish Ibérico for the top of the menu.
Pork — cuts and specifications
- Loin & rack
- Bone-in, frenched, or boneless and tied
- Belly
- Skin on or off, ribs in or out, rolled to weight
- Shoulder & collar
- Whole, boned, or diced for slow cooking
- Fillet
- Trimmed, silverskin off
- Ribs
- Baby back, St Louis, spare
- Porchetta
- Rolled and tied in house
- Bacon & pancetta
- Sliced to your thickness
Poultry
Local Maltese chicken as standard, plus duck, turkey, guinea fowl and foie gras through the season.
Poultry — cuts and specifications
- Whole birds
- Local and imported, by weight band
- Breast & supreme
- Skin on or off, wing bone in
- Thigh & leg
- Bone in, or boned and rolled
- Wings
- Whole, or split into drums and flats
- Duck
- Whole, breast, legs, foie gras
- Turkey
- Whole, crown, breast — seasonal
Beef & Veal
Irish Angus, Uruguayan and Argentine, Canadian and Australian Wagyu — graded for marbling and aged to spec, with milk-fed veal alongside.
Beef & Veal — cuts and specifications
- Ribeye & tomahawk
- Cut to your gram weight, aged on request
- Striploin
- Whole, portioned, or California cut
- Tenderloin
- Whole, chain off, or medallions
- Picanha & bavette
- The margin cuts, trimmed properly
- Short rib & brisket
- Bone in, boneless, flat or point
- Osso buco
- Centre cut, ring sizes to order
- Veal
- Cutlet, rack chop, tenderloin, medallion
Lamb & Game
New Zealand and Australian lamb as standard, local Maltese rabbit, and game lines — venison, kangaroo, wild boar — that give a menu something to talk about.
Lamb & Game — cuts and specifications
- Rack & cutlets
- Frenched, cap on or off
- Loin chops
- Single or double, to weight
- Leg & shoulder
- Whole, boned and rolled, or diced
- Shank
- Fore and hind
- Rabbit
- Local — whole, jointed, boneless, mince
- Game
- NZ venison, Australian kangaroo, wild boar
Artisan & Prepared
Made in our own butchery: sausage, mince blends and marinated lines that go straight from box to pan.
Artisan & Prepared — cuts and specifications
- Maltese sausage
- The traditional recipe, made here
- Burgers & patties
- Blend, weight and diameter to your spec
- Mince blends
- Single-muscle or blended, fat ratio set
- Skewers & kebabs
- Chicken, pork, beef, mixed
- Marinated cuts
- House marinades, or yours
- Deli & cured
- Sliced and vac-packed to order
Want the whole list?
We'll send the full catalogue — every code, cut, origin and pack format — with pricing set against your volumes.