Cell:- 778-552-6043
Email:- shameen60@hotmail.com
 
   
   
 
  PRODUCTS  
 
   
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:
10kg / 22lb
Number of Cuts Per Case:
2 of each cut
Case Size: 510x184x200mm
MIXED CUT - TRI PACK
This pack varies from the mixed cut pack, 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:
10kg / 22lb
Number of Cuts Per Case:
2 of each cut
Case Size: 510x184x200mm
 
     
 
   
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:
10kg / 22lb
Number of Cuts Per Case:
6
Case Size: 510x184x200mm
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:
10kg / 22lb
Number of Cuts Per Case:
6
Case Size: 510x184x200mm
 
     
 
   
CENTRE 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:

50511

Average Weight Per Case:
14kg / 31.0lb
Number of Cuts Per Case:
8
Case Size: 510x184x200mm
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 vaccum packed.

Product Code:

50516

Average Weight Per Case:
13kg / 28.6lb
Number of Cuts Per Case:
8
Case Size: 530x186x170mm
 
     
 
   
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:
13kg / 29lb
Number of Cuts Per Case:
12
Case Size: 510x184x200mm
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 25 mm (1 inch) beyond the outer edge of the eye. This produces an oblong one rib loin.

Product Code:

50556

Average Weight Per Case:
10kg / 22lb
Number of Cuts Per Case:
20
Case Size: 530x186x170mm
 
     
 
   
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:
10kg / 22lb
Number of Cuts Per Case:
20
Case Size: 510x184x200mm
FRENCHED 8 RIB RACK

Cut from 8 rib rack, ribs cut 75mm (3 inches) from eye muscle.

Blade, chine and feather bones completely removed. Rib ends are completely free of meat and fat to within 37mm of eye of meat. Racks are then vacuum packed with 2 per bag.

Product Code:

50546

Average Weight Per Case:
10kg / 22lb
Number of Cuts Per Case:
20
Case Size: 510x184x200mm
 
     
 
   
MILD LAMB SAUSAGE

Product Code:

50545

Average Weight Per Case:
454g / 1lb
Number of Cuts Per Case:
5.45kg / 12.0lb
Case Size: 520x210x222mm
HOT LAMB SAUSAGE

Product Code:

50546

Average Weight Per Case:
454g / 1lb
Number of Cuts Per Case:
5.45kg / 12.0lb
Case Size: 520x210x222mm
 
     
 
   
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:
23kg / 50lbs
(12.5kg / 25lbs)
Number of Cuts Per
Case:
12 (6)
Case Size: 533x394x200mm (510x184x200mm)
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:

50546

Average Weight Per Case:
26kg / 57lb
Number of Cuts Per Case:
2
Case Size: 110x200x260mm
 
     
 
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