Our Food Ingredients Range

Includes beef (suet, caul, flank) and ovine (veil) fats. Typically rendered into tallow for frying or roasting, and also used in ground meat formulations to help control fat content.

Bovine blood is a highly nutritious, iron-rich and protein-dense food ingredient traditionally used in dishes like blood sausages and as a natural food colourant. Blood is a rich source of bioavailable heme iron (10 to 20 times more than red meat) and essential amino acids. Available as frozen liquid.

Highly valued in regional cuisines for texture and flavour absorption. Multiple bovine varieties available; Book or Bible (Omasum), Honeycomb (Reticulum) Blanket (Rumen), Reed (Abomasum) Tripe and Pillar or Mountain Chain Tripe. Ovine tripe also available.

Natural sausage casings supplied raw and unprocessed for meat production.

Used in traditional dishes, pâtés, soups, and broths. Nutrient-rich (protein, iron, CoQ10). Livers, kidneys and hearts are available as whole organs or as powders for functional foods and supplements.

Bovine bones include neck bones, chuck bones, brisket bones, forelegs (radius, ulna & humerus), hind legs (femur, tibia & fibula). Assorted ovine bones range includes rib cage, neck bones, back bones, loins and femurs.

Used whole or cut for slow cooking, soups, and braised dishes.

Tender, flavourful meat used in global cuisines (e.g. tacos, braised dishes). Different cuts including fillet and toungue root offer varying fat content for slow cooking.

Considered one of the best cuts for slow cooking, often used in braised dishes,  stews, tacos (barbacoa) and ragu. Rich flavour and natural gelatin also make them ideal for canned beef preparations and gravies.

Also called a rennet bag and used in cheese making as a natural source of chymosin enzymes that coagulate milk by breaking down casein proteins, separating liquid whey from solid curds to build cheese structure.

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Used in processed meat production (sausages, ground products) as a meat ingredient derived from the oesophagus.

High-quality proteins used in food, personal care and nutraceuticals. Hydrolysed collagen peptides are sourced from ovine skins @ 2-4kDa powder particle size, while hydrolysed keratin peptides are sourced from sheep's wool @ 0.5-2kDa) powder particle size.