No. per carton: approx. 22
Carton weight: approx. 23kg
The 1 rib loin, or shortloin, is prepared by splitting an 8 rib loin chump on between the 12th and 13th ribs creating the 1 rib loin and a lamb rack. Rib length - 75mm
Boneless beef meat from the forequarter with flank and maximum a 5% of visual fat. It contains the neck, the blade shoulder, brisket and flank. Lean product really useful for processing
Meat from the hindquarter bone in. At th emoment we are making the legs bone in chump on and chump off but there are other cuts we can also make different variations.
Frozen meat product consisting of boneless neck and the top end of the loin.
The neck is separated from the carcass and the tendon removed. The whole necks can be cut in half, together with the top loin or separately. The product is frozen in block.
No. per carton: approx. 14 x 2/VP
Carton weight: approx. 10kg
This cut is prepared from a rack. The chine and feather bones are removed leaving the ribs so that they can be separated by knife. The eye of the meat and the ribs are then cleaned of all meat and fat coverage.
No. per carton: approx. 14 x 2/VP
Carton weight: approx. 10.5kg
This cut is prepared from a standard rack. The chine and feather bones are removed leaving the ribs so that they can be separated by knife. The fell is removed by following the natural seam above the eye of the meat. The ribs are cleaned of all meat and fat (frenched) to a distance 25mm from the eye of the meat.
Optional specifications:
Boneless meat without tendons, abscess and with a really lean quality. It comes from the mutton neck, breast and flank and shanks. It is a perfect meat for reprocessing or making derivative mutton products.
Bone less meat piece from the hind quarter without nerves, bones or tendons. At the moment we produce slash bone and tunnel boned legs, shank on or shank off depending on demand and packaged Block, vacuum or in shrink wrapped.
No. per carton: approx. 20 x 4/VP
Carton weight: approx. 16kg
This cut is removed from a part-boned leg by a straight cut 5-10mm below the round of the femur bone leaving the fat cap, or fell intact. The cap is subsequently removed by hand, and any residual fat is fully trimmed leaving only the heart of the rump.
No. per carton: approx. 10
Carton weight: approx. 13kg
This cut is prepared from the bone in leg. The femur bone is removed by the 'tunnel bone' technique so as to leave the boneless leg in its natural shape.
Optional specifications:
No. per carton: approx. 18 x 4/VP
Carton weight: approx. 15.5kg
This cut is the eye of meat from the loin or shortloin. The gristle, excessive fat and silverskin are removed to leave only the loin muscle intact.
Optional specifications: Silverskin left intact