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Lamb head (Without eyes, without tongue and skinned)
Lamb head (Without eyes, without tongue and skinned)
- GR Κεφάλι (Χωρίς μάτια, χωρίς γλώσσα ,γδαρμένο)
- EN Head (Without eyes, without tongue and skinned)
- DE Kopf (ohne augen, ohne zunge, enthäutet)
- FR Tête (sans yeux, sans langue, sans peau)
- IT Testa (senza occhi, senza lingua, senza pelle)
- ES Cabeza (sin ojos, sin lengua, sin piel)
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Lamb heads
Lamb heads skinned.
Each head is cleaned and skinned, then individually bagged and frozen.
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Lamb hearts block frozen
Frozen lamb hearts.
The hearts are separated from the plucks and the pericardiac fat is cut off, then the product is frozen naked in block.
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Lamb hinds and ends with fat and kidneys
Lamb hinds and ends with fat and kidneys
- GR Τσατάλι με ράχη, λίπος και νεφρά
- EN Hinds and ends with fat and kidneys
- DE Lammpistole mit fett und nieren
- FR Pan double avec graisse et rognons
- IT Sella con grasso e rognoni
- ES Pistola con grasa y riñones
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Lamb Leg Part Boned – Shank Off Chump Off
No. per carton: approx. 8
Carton weight: approx. 13.5 kg
This cut is also known as an FBO or femur bone only leg, chump off. It is prepared from a full leg by removal of the aitch bone and sacral vertebrae. The leg is trimmed of glands and excess fat. The boneless chump and shank are subsequently removed.
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Lamb Leg Part Boned – Shank On Chump Off
Lamb leg unsplit
- GR Διπλό οπίσθιο τεταρτημόριο
- EN Leg unsplit
- DE Keule doppelt
- FR Cullote
- IT Coppia di cosciotto
- ES Pierna doble
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Lamb Leg Part Boned – Shank On Chump On
No. per carton: approx. 10
Carton weight: approx. 20kg
This cut is also known as an ABO or aitch bone removed leg chump on. It is prepared from a full leg by removal of the aitch bone and sacral vertebrae. The leg is trimmed of glands and excess fat. The knuckle tip is subsequently removed. 
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Lamb Leg Steaks
No. per carton: approx. 26 x 2/VP
Carton weight: approx 10.5kg
The leg steaks are derived from a part boned chump off lamb leg. Slices are cut to a thickness of 20mm from the chump end through to the hindshank. Leg steaks are the cutlets which contain the circular femur bone.
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Lamb loin deboned and lamb fillet
Lamb loin deboned and lamb fillet
- GR Σέλα χωρίς κόκκαλα και αρνίσιο φιλέτο
- EN Loin deboned and lamb fillet
- DE Rücken ohne knochen und lammfilet
- FR Carré désossé et filet d'agneau
- IT Carré d'agnello disossato e filetto d'agnello
- ES Lomo de cordero deshuesdao y filete de cordero
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Lamb mesentery
Frozen lamb mesentery.
The mesentery are cleaned and chilled. Then the product is bagged, approx. 10 mesentery / bag, and frozen.
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Lamb neck bone-in
Lamb neck bone-in
- GR Λαιμός
- EN Neck bone-in
- DE Nacken mit knochen
- FR Collier avec os
- IT Collo con osso
- ES Pescuezo
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Lamb pluck (lung, heart, liver)
Lamb pluck (lung, heart, liver)
- GR Συκωταριά (πνευμόνια, καρδιά, συκώτι)
- EN Pluck (lung, heart, liver)
- DE Innereien (lunge, herz, leber)
- FR Abats (poumon, Coeur, foie)
- IT Interiora (polmone, cuore, fegato)
- ES Asadura (bofe, corazón, hígado)
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Lamb plucks
Lamb lung, liver and heart.
Product is first chilled then every pluck is individually bagged and frozen.
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Lamb short saddle
Lamb short saddle
- GR Παϊδάκια
- EN Short saddle
- DE Nierenstück
- FR Selle anglaise
- IT Carré
- ES Silla
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Lamb shoulder bone-in
Lamb shoulder bone-in
- GR Σπάλα με κόκκαλο
- EN Shoulder bone-in
- DE Schulter mit knochen
- FR Épaule avec os
- IT Spalla con osso
- ES Paletilla con hueso
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Lamb sweetbreads
Lamb sweetbreads
- GR Γλυκάδια
- EN Sweetbreads
- DE Bries
- FR Ris d'agneau
- IT Animelle
- ES Mollejas
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Lamb tongue without larynx
Lamb tongue without larynx
- GR Γλώσσα χωρίς λάρρυγα
- EN Tongue without larynx
- DE Zunge ohne kehlkopf
- FR Langue sans larynx
- IT Lingua senza laringe
- ES Lengua sin laringe
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Lamb tripes
Frozen product consisting of cleaned lamb tripes.
The tripes are emptied of any residues, then cleaned and rinsed in hot water and bleached. The final product is packed and frozen.
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Lamb tripes block frozen
Frozen meat consisting of cleaned lamb tripes.
The tripes are emptied of any residues, then cleaned and rinsed in hot water. The final product is packed and frozen in block .
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Lean mutton leg block shank off
Legs are separated from the carcass including the chump,without the shank, legs are slash boned and trimmed.
Final product is frozen in blocks.
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Lean mutton leg block shank on
Legs are separated from the carcass including the chump and the shank,legs are slash boned and trimmed. Final product is frozen in blocks.
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Lean mutton leg IWP
Frozen boneless mutton leg shank off.
Legs are separated from the carcass including the chump. Legs are slash boned, trimmed and shank removed.
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LIGHT AND DARK
TURKEY MEAT FOR PROCESSING - LIGHT AND DARK
DE — V-Fleisch, hell und dunkel
IT — Carne da lavorazione, chiara e scura
FR — Viande transformée, blanche ou rouge
ES — Carne procesada, clara y oscura
PT — Carne processada, clara e escura
RU — V-Мясо, тёмное и светлое
CN — V 形肉,浅色及深色
JP — 加 工 用 肉 ,さ さ み と も も 肉
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Light Salted Splitted Cod Heads – Gadus morhua
we are dedicated to supply products of the highest quality for the satisfaction of our customers
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Lobster Whole – Nephrops norvegicus
Species name Lobster / Scampi Scientific Name – Family Nephrops norvegicus
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Loin Cutlets – 75mm Chump Off
No. per carton: -
Carton weight: approx. 10kg
This cut is prepared from a 75mm chump off, 8 rib or 1 rib loin. The loin is sliced into cutlets of 17mm thickness through the backbone. Rib length - 75mm
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LOLIGO SQUID
Origin:South Africa Scientific Name:Loligo Vulgaris Common Name:Chokka Squid, chocolate squid Product & Packaging:RDW Cartons block frozen. Size Grade:Small: < 18cm,
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Lower back
We are approved to export CHICKEN PRODUCTS to Russian Federation, Ukraine, China Mainland, South Korea, Japan, Vietnam, Hong Kong and Europe Please contact us for all your frozen chicken products
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MACKEREL
Scientific Name: Scomber Japonicus Common Name: Mackerel Primary Source: USA, China, Peru, Canada Specifications: Skin on, Frozen Whole Round Size:
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MAHI MAHI
Scientific Name: Coryphaena hippurus Common Name: Mahi Mahi Primary Source: Domestic: Hawaii, Florida Imported: Taiwan, Ecuador, Brazil, Costa Rica, Fiji,
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MALAGUEÑA GOAT
Goat Malagueña is a native Spanish breed is among the most dairy breeds in the world.
The origin of the race or rather where the first ranches were organized for its description and recognition, was in the region of La Axarquía Malaga, whose capital is Velez Malaga, population that gives this other name to the race.
It was also called Costeña, because it is all this original area, coastal zone.
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MECHANICALLY SEPARATED MEAT
TURKEY MEAT FOR PROCESSING - MECHANICALLY SEPARATED MEAT
DE — Separatoren eisch
IT — Carne da separazione ossa
FR — Viande séparée mécaniquement
ES — Carne separada mecánicamente
PT — Carne mecanicamente separada
RU — Мясо механической обвалки
CN — 分拣肉
JP — 機械的に除去された肉
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MERINOS SHEEP
The Merinos de Palas sheep breed was created and developed by Romanian researchers who wanted to produce a productive sheep. The breed was approved in 1960 as a mixed sheep breed, both grown for wool and meat production.
Fast, sheep of this breed have been appreciated worldwide for their distinctive features.
Physics description
The sheep of the Merinos de Palas is one of the most advanced breeds in our country, raised for the production of meat and wool. She is a medium-sized sheep with a solid, harmonious, body-like body shape with a long body covered with thick white-cream fur.
At maturity, Merino de Palas breeds reach a weight of 57-60 pounds and the rams at 99-105 kilograms.
Productivity
Merino de Palas sheep breed is considered the best sheep breed in Romania, appreciated internationally for its qualities. In fact, Merino de Palas rams are used to relieve other sheep breeds.
The production of wool on rams of the Merinos de Palas is 12-14 kilograms and sheep of 6-8 kilograms.
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MIDDLE BONELESS SHEET RIBBED TENDERLION OFF
Best quality fresh and frozen Brazilian,Canadian and European pork meat cuts for sale and export to china
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MIXED RIND
Best quality fresh and frozen Brazilian,Canadian and European pork meat cuts for sale and export to china
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MONTBÉLIARDE CATTLE
The average weight of an adult Montbéliarde cow lies between 650 and 800 pounds. A bull weighs between 1.000 and 1.200 kilograms.
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MONTBÉLIARDE CATTLE (Copy)
The Limousine owes its name to the region from which it originates, the Limousin, located to the west of the Massif Central. It comes more precisely from the department of Haute-Vienne. Fine frame, well-rounded panties, its dress is of bright wheat color (mahogany) with clearer aureoles around the muzzle and the eyes. Its mucous membranes and horns, arched forward, are clear.
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MURCIANA-GRANADINA GOAT
The Murciana-Granadina is well adapted to the hot and dry conditions of the semiarid areas
It is the most productive domestic animal in this climate because of its ability to maintain a high milk production under less than ideal conditions.
The Murcia-Granada flocks graze adverse terrain and feed on the by-products of the agroalimentary industry with a very good transformation index.
This breed produces near 500 kg of milk in 280 days of lactation, with a composition of fat (5.3%) and protein (3.4%) better than other breeds in Mediterranean areas.
Most of milk production is used for cheese production.
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Mutton 6 way cut 16/20 Kg
Frozen mutton carcass (16-20 kg) cut into 6 pieces (leg, loin with the flap and breast and shoulder with neck).
Frozen mutton carcass cut in six pieces with a band saw.
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MUTTON 6-WAY-CUTS
Best quality fresh,chilled and frozen Lamb, Mutton, veal, goat, Camel, horse meat,beef (bull meat),in bulk and on wholesale worldwide including
