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.
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. 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:
The feet are separated from the carcass, then cleaned in hot water in washing and skinning maschine. Once clean and skinned, the product is packed and frozen.