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A Listing of Our Fresh Premium Products
Retail & Food Service Products:
Fresh - Frozen
Retail Case Ready Products:
Fresh - Frozen
Goat
Venison
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Fresh Products |
Mixed Cut Packs
Legs
Loins
Racks
Shoulders
C.A.P. Tech Carcass
MIXED
CUT PACK
Cry-O-Vac chilled cuts consisting of the following products:
Short Cut Legs
Long Loins (chump on, rack attached)
Square cut shoulders
| Product Code: | 50500 |
| Average Weight Per Case: |
10 kg
22 lb |
| Number of Cuts Per Case: |
2 of each cut |
| Case Size: |
533x197x200 mm |
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MIXED CUT —
TRI PACK
This pack varies from the mixed cut pack (Code: 50500) in that the lamb rack is not included.
Tri Pack consists of the following:
Short Cut Legs (aitch bone removed)
Short Loins (chump off)
Square cut shoulders
| Product Code: | 50501 |
| Average Weight Per Case: |
10 kg
22 lb |
| Number of Cuts Per Case: |
2 of each cut |
| Case Size: |
533x197x200 mm |
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SHORT
CUT LEG
Legs are removed by a straight cut at right angles to the backbone at a minimum of 30 mm (1.2 inches) and a maximum of 35 mm (1.5 inches) from round of aitch bone. The knuckle tip is removed by a traverse cut marginally below the apex of the tendon.
| Product Code: | 50515 |
| Average Weight Per Case: |
10 kg
22 lb |
| Number of Cuts Per Case: |
6 |
| Case Size: |
533x174x200 mm |
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SHORT CUT LEG —
AITCH BONE REMOVED (A.B.R.)
Just as it reads! A short cut leg with the aitch bone removed. Ideal for retail presentation.
| Product Code: | 50516 |
| Average Weight Per Case: |
10 kg
22 lb |
| Number of Cuts Per Case: |
6 |
| Case Size: |
533x174x200 mm |
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CENTER
CUT LEG
Leg is removed by a straight cut at right angles to the backbone, cutting through the cushion between the first and second lumbar vertebrae. Tail and aitch bone removed so as to leave a clean surface.
| Product Code: | 50512 |
| Average Weight Per Case: |
14 kg
31.0 lb |
| Number of Cuts Per Case: |
8 |
| Case Size: |
510x184x200 mm |
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BONELESS BUTTERFLIED LEG
The pelvic, back and femur bones are removed in such a manner as to leave a smooth surface. The leg is then shaped and vacuum packed.
| Product Code: |
50525 |
| Average Weight Per Case: |
12 kg
26.4 lb |
| Number of Cuts Per Case: |
8 |
| Case Size: |
533x174x200 mm |
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BONELESS
NETTED LEG
The shank, aitch, back and femur bones are removed from a whole leg in such a manner that it will be in one piece. The leg is then shaped, jet netted and individually vacuum packed.
8 boneless legs (For HRI — 100% useable/ease of carving) are packed per case.)
| Product Code: | 50520 |
| Average Weight Per Case: |
13 kg
28.6 lb |
| Average Weight Per Cut: |
1.6 kg
3.5 lb |
| Case Size: |
530x186x170 mm |
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SHORT LOIN
SADDLE
The whole loin separated from the rack between the 7th and 8th ribs. Flaps removed parallel to the backbone.
| Product Code: | 50570 |
| Average Weight Per Case: |
13 kg
29 lb |
| Number of Cuts Per Case: |
10 |
| Case Size: |
533x174x200 mm |
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SHORT LOIN —
CHUMP OFF
The loin is separated from the rack between the the 7th and 8th ribs. The remaining flap is removed by cutting parallel to the back bone 75 mm (3 inches) beyond the outer edge of the eye. This produces an oblong one rib loin.
| Product Code: | 50555 |
| Average Weight Per Case: |
10 kg
22 lb |
| Number of Cuts Per Case: |
20 |
| Case Size: |
533x174x200 mm |
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RACK
CHINE OFF
The rack is removed by cutting after the 7th rib from shoulder end of rack, square to the chine bone. Remaining flap is removed by a parallel cut 75 mm (3 inches) from the eye.
Chine bone is removed by a straight saw cut so that rib bones are freed but yet eye muscle is untouched.
| Product Code: | 50545 |
| Average Weight Per Case: |
10 kg
22 lb |
| Number of Cuts Per Case: |
20 |
| Case Size: |
533x174x200 mm |
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FRENCHED
8 RIB RACK
Cut from 8 rib rack, ribs cut 75 mm (3 inches) from eye muscle.
Blade, chine and feather bones completely removed. Rib ends are completely free of meat and fat to within 37 mm of eye of meat. Racks are then vacuum packed with 2 per bag.
| Product Code: | 50547 |
| Average Weight Per Case: |
10 kg
22 lb |
| Number of Cuts Per Case: |
20 |
| Case Size: |
533x174x200 mm |
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SHOULDER
The neck is removed in line with the backbone and the rack from the shoulder, the breast and shank are removed to square the shoulder by using a straight cut through the arm bone.
| Product Code: | 50530 |
| Average Weight Per Case: |
10 kg
22 lb |
| Number of Cuts Per Case: |
6 |
| Case Size: |
533x174x200 mm |
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BONELESS LAMB
SHOULDER
Fully boned whole shoulder.
HRI:
Ideal for Shish-kabob, stews
Institutional Item
Hospitals, Schools, Colleges, Nursing Homes
Shaped, jet netted and individually vacuum packed.
8 boneless shoulders per case.
| Product Code: | 50535 |
| Average Weight Per Case: |
13.5 kg
30.0 lb |
| Average Weight Per Cut: |
1.7 kg
3.8 ib |
| Case Size: |
530x186x150 mm |
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C.A.P. TECH CARCASS
"Chilled Atmosphere Packaging Technology"
Chilled whole lamb carcasses, gas flushed in a nylon fused barrier bag for extended shelf life.
Maximum shelf life is achieved when carcass is held in proper refrigeration (-1°C – 0°C
2 carcasses per box.
| Product Code: | 50592 |
| Average Weight Per Case: |
26 kg
57 lb |
| Number of Cuts Per Case: |
2 |
| Case Size: |
1110x200x260 mm |
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Call 416-231-LAMB today
to obtain more information on our line of Fresh products.
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Retail & Food Service Products:
Fresh - Frozen
Retail Case Ready Products:
Fresh - Frozen
Goat
Venison
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