Mutton dices 25/35
Frozen meat consisting of mutton shoulder and leg.
Mutton shoulders and legs, shank off are trimmed, then cut by hand into 25 - 35 g pieces, then frozen IQF.
Mutton dices 30/50
Frozen meat consisting of mutton shoulder and leg.
Mutton shoulders and legs, shank off are trimmed, then cut by hand
into 30 - 50 g pieces, then frozen IQF.
Mutton fat
Frozen meat product, consisting of mutton carcass fat. Peri-renal fat is excluded.
This product is the result of removing the excess fat from different cuts of the carcass like: legs, shoulders, necks, loins, etc.
MUTTON FEET
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MUTTON FRENCH-RACK-8-RIBS
Frozen meat product consisting of a whole rack with bone.
The rack is band sawed from the carcass.
MUTTON HEAD
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MUTTON HEAD-SKINLESS
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Mutton hind shank bone in
The shanks are separated from the legs, cutting at the joint. The tail is cut off. Finally, the product is frozen in IQF.
MUTTON INTESTIN-CASTINGS
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MUTTON INTESTINES
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MUTTON KIDNEY
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MUTTON KIDNEY
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MUTTON LARD
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Mutton leg ABO
Frozen meat product consisting of large mutton legs bone in with little fat cover.
Legs are separated and the chump and shank are left on. The aitch bone and knuckle tip at the rise of the shank meat are removed. The final product is packed individually and frozen.
Mutton leg CKT
Frozen meat product consisting of mutton leg bone in with little fat cover.
Legs are separated from the back quarters of the carcass. The bone is left in and the chump, knuckle tip and tail are cut off. The final product is packed individually and frozen.
Mutton leg skewers
Skewers made of mutton leg dice.
The mutton leg is boned and trimmed then cut into dices of 25-35 g. Skewers have 6 dices each. Product is then frozen and packed.
Mutton membrane and trim
Frozen silver skin and trims.
Frozen meat product consisting of the silver skin that is removed from backstraps, tenderloins and legs and the small trims attached to it.
MUTTON NECK-BONES
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MUTTON NET-FAT
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MUTTON PADDY-WACK
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MUTTON PIZZLE
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MUTTON PLUCKS-WITH-TRACHEA
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Mutton rack (bone in 13 ribs)
Frozen meat product consisting of a whole rack with bone.
The rack is band sawed from the carcass.
Mutton rack jumbo box (bone in 13 ribs)
Frozen meat product consisting of a whole rack with bone.
The rack is band sawed from the carcass.
Mutton shoulder bone in
Frozen mutton shoulder bone in.
Shoulder blade is separated from the carcass along the rib cage. Shanck is on. Each shoulder is wrapped in film and then frozen down.
Mutton skewers
Skewers made of the neck and shoulder dice.
The neck and shoulder are trimmed and boned then cut into dices
of 30-40 g. Skewers have 4 dices each. Product is then frozen and packed.
MUTTON STERNUM
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MUTTON SWEETBREAD
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MUTTON TAILS
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Mutton tenderloin
Vacuum packed and frozen meat product consisting of tenderloins with skin.
Tenderloins are separated from the carcass and trimmed. Silver skin is
not removed. Final product is vacuum packed.
MUTTON TESTICLE
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MUTTON TESTICLES-WO-MEMBRANE
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Mutton trimmings 50/50
Frozen boneless meat product consisting of flaps, intercostal muscles and trimmings with a hight fat cover. Meat/fat ratio:50/50.
Separation of mutton flap/breast and cutting off the intercostal muscles. The product is packed block frozen.
Mutton trimmings 90/10
Frozen boneless meat product consisting of flaps, intercostal muscles and trimming from different muscles, like necks, loins... Meat / fat ratio: 90 / 10.
Separation of mutton flap/breast and cutting off the intercostal muscles. Trims from other muscles like neck, legs or loins are also included. The product is packed block frozen.
MUTTON TRIPE
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MUTTON TRIPE-BLEACHED-SCALDED
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MUTTON TRIPE-RAW
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Mutton trunks 80/20
Frozen boneless meat product consisting of flaps, intercostal muscles and trimming. Meat / fat ratio: 80/20.
Separation of mutton flap/breast and cutting off the intercostal muscles. Trims from other muscles of the carcass like neck, legs or loins are also included. The product is packed block frozen
Suckling-lamb carcass
Suckling-lamb carcass
- GR Αρνάκι γάλακτος σφάγιο
- EN Suckling-lamb carcass
- DE Milchlamm karkasse
- FR Agneau de lait carcasse
- IT Agnello da latte carcassa
- ES Carcassa de cordero lechal
Tenderloin – Butt On
No. per carton: approx. 16 x 7/VP
Carton weight: approx. 11.5kg
The tenderloin is removed from the inside of the loin cavity. The side muscle is removed and the tenderloin is trimmed of any excess fat.