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| 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
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Product Code:
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50500
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Average Weight Per Case:
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10kg / 22lb |
Number of Cuts Per Case:
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2 of each cut |
| Case Size: |
510x184x200mm |
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| 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
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Product Code:
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50501
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Average Weight Per Case:
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10kg / 22lb |
Number of Cuts Per Case:
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2 of each cut |
| Case Size: |
510x184x200mm |
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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:
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50515
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Average Weight Per Case:
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10kg / 22lb |
Number of Cuts Per Case:
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6 |
| Case Size: |
510x184x200mm |
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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:
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50516
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Average Weight Per Case:
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10kg / 22lb |
Number of Cuts Per Case:
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6 |
| Case Size: |
510x184x200mm |
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| 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:
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50511
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Average Weight Per Case:
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14kg / 31.0lb |
Number of Cuts Per Case:
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8 |
| Case Size: |
510x184x200mm |
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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 vaccum packed. |
Product Code:
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50516
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Average Weight Per Case:
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13kg / 28.6lb |
Number of Cuts Per Case:
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8 |
| Case Size: |
530x186x170mm |
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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:
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50570
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Average Weight Per Case:
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13kg / 29lb |
Number of Cuts Per Case:
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12 |
| Case Size: |
510x184x200mm |
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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 25 mm (1 inch) beyond the outer edge of the eye. This produces an oblong one rib loin. |
Product Code:
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50556
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Average Weight Per Case:
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10kg / 22lb |
Number of Cuts Per Case:
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20 |
| Case Size: |
530x186x170mm |
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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:
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50545
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Average Weight Per Case:
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10kg / 22lb |
Number of Cuts Per Case:
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20 |
| Case Size: |
510x184x200mm |
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| 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:
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50546
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Average Weight Per Case:
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10kg / 22lb |
Number of Cuts Per Case:
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20 |
| Case Size: |
510x184x200mm |
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| MILD LAMB SAUSAGE |
Product Code:
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50545
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Average Weight Per Case:
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454g / 1lb |
Number of Cuts Per Case:
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5.45kg / 12.0lb |
| Case Size: |
520x210x222mm |
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| HOT LAMB SAUSAGE |
Product Code:
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50546
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Average Weight Per Case:
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454g / 1lb |
Number of Cuts Per Case:
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5.45kg / 12.0lb |
| Case Size: |
520x210x222mm |
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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.
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Product Code:
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50530
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Average Weight Per
Case:
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23kg / 50lbs
(12.5kg / 25lbs) |
Number of Cuts Per
Case:
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12 (6) |
| Case Size: |
533x394x200mm (510x184x200mm) |
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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.
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Product Code:
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50546
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Average Weight Per Case:
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26kg / 57lb |
Number of Cuts Per Case:
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2 |
| Case Size: |
110x200x260mm |
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