Red Sea World





Meat:
- Beef
	- USA
	- New Zealand
	- Others

- Lamb
	- New Zealand

- Veal
	- Canada
	- Holland

Beef:

its PPCS and Richmond brands, the company is a major producer of premium, prime and manufacturing boneless beef cuts. With the addition of Richmond to the business, the company’s involvement in the export of beef has increased significantly.
New Zealand beef has all the qualities beef lovers are looking for — it’s lean, tender, fine textured, full of flavor and naturally nutritious.

Year-round supplies of lean and tender beef are available to customers worldwide, and regular shipping to major markets provides delivery when it’s required..

Lamb:

Mention New Zealand anywhere around the world and one of the first things people think of is our lamb. New Zealand lamb has built an international reputation for its flavour and tenderness.
Lamb and mutton products are the largest part of the PPCS business. The company represents about 37% of New Zealand’s total production.

With its distinctive flavor, lamb has been a staple part of the diet of many cultures for centuries and it is now gaining recognition as an alternative red meat in many non-traditional markets.

Veal:

Milk fed and grain fed veal. Milk fed veal calves are raised on a balanced diet containing all the necessary nutrients for animal health. As a result of this milk based diet, the meat is light pink in colour and possesses a mild taste and a soft texture. Milk fed calves will reach a market weight of 450-500 lbs (205 kg to 227 kg). Grain fed veal is pink in colour and has a similar taste to beef but not as strong. These calves are fed a milk based diet for their first 6 to 8 weeks after which corn and protein supplements are gradually introduced to their diet. Grain fed veal will reach a market weight of 650 to 700 lbs (296 kg to 318 kg).