Product Range

Square cut shoulder

Square cut shoulder

Derived from a neck string off carcass. Taken from a bone-in Forequarter by removing the shank and breast on a straight line parallel to the line of the back. The protruding neck is removed in line with the line of the back.

Packaging format:- individually wrapped in shrinkfilm

Foreshank - knuckle, tip off

Foreshank - knuckle, tip off

The bone-in shank is removed from the shoulder by a cut through the arm bone joint. Cut in conjunction with a square cut shoulder. Knuckle tip is removed.

Packaging format:- layer packed or vacuum packed.

Neck fillet

Neck fillet

The eye of meat from a 5-rib Forequarter produced in conjunction with an oyster cut shoulder or a boneless shoulder.

Packaging format:- layer packed.

Boneless shoulder - block packed

Boneless shoulder - block packed

Prepared from a bone-in forequarter by the removal of all bones. The resulting boneless cut can then be trimmed to either 85% or 90% visual lean.

Packaging format:- block packed into standard weight cartons.

Boneless lamb trunk

Boneless lamb trunk

Boneless shoulder boneless flank and tenderloin, shoulder meat ex diceing, boneless flap meat. 80CL.

Packaging format:- block packed into standard weight cartons.

New Zealand