Specs

Aged Sirloin Crate specs

Setup notes and briefing numbers for Aged Sirloin Crate.

Aged sirloin crate receiving points

This Aged Sirloin Crate specs page sets out the dry-aged sirloin details buyers need before ordering or checking stock on arrival. It also flags the handling and humidity points that affect how the product presents in crate form.

Check whether the crate is booked for butchery, hotel steak service, or export kitchen trimming before stock lands. Dry-aged sirloin behaves differently in Gauteng cold rooms and on the coast, where humidity can soften the outer surface and change presentation at opening. Receiving teams should match the cut description, crate count, and temperature record against the purchase paperwork before anything is packed away.

Photograph the crate on arrival with the label visible and the lid just lifted. That first check should note ageing condition, fat cover, purge in the liner, and whether the cold room is holding a steady range during unloading. Keep the handling sheet near the storage rack so staff can confirm trimming loss expectations before prep starts.

What the spec sheet covers

State the sirloin form in the crate, the ageing style, and the expected packing configuration. Buyers usually need carton or crate count, approximate weight range, label wording, and the storage conditions that suit a dry-aged loin once received. Include any trim standard needed for steak cutting, portion control, or secondary processing.

Use this spec alongside the related Range entry and any internal stock note before broadening the order. For handover checks, confirm the product name, crate count, dating, and cold-room condition, then send any site query through the contact form.

Dry-aged sirloin crate count verified
Arrival photo taken before storage
Label, dating, and weight checked

Storage conditions across South Africa

For Johannesburg and other Highveld sites, dry air can firm the exterior quickly once the crate is opened, so cover discipline matters during breakdown. In Durban and Cape Town, higher moisture in the air can affect rind feel and the way the loin presents after transfer from the crate to the cold room rack. Export kitchens should also line up this spec with dispatch cut-off times and any OR Tambo documentation routine.

Load-shedding changes when teams should open and portion dry-aged beef, especially where backup power does not carry the full cold room for long periods. Older receiving bays, shared chillers, and late-night hotel deliveries can all raise the risk of temperature drift during checking. Record any break in the cold chain immediately against the crate reference.

Operated by Astros Marketing (Pty) Ltd from 2 Makro Place, Sunnyrock 1401.

Details to brief your supplier

Dry-aged sirloin crates with calm humidity notes. Brief our team with site photos and timing.

Ask for the exact aged sirloin crate description, ageing period if listed, and the expected appearance at opening so there is no confusion at goods-in. The buyer file should hold the spec sheet, order summary, and delivery record together, especially where steaks will be cut for menu costings or export kitchen yield checks. If the site works from photos, file one image of the received crate and one of the product after opening.

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