We are not just offering products but also the potential for fruitful business partnerships. By importing frozen meat products from New Zealand and Australia to the Canadian Market and planning to export Canadian pulses (lentils, chickpeas, beans, etc.) to other countries, especially the Middle East market, we are opening doors for mutually beneficial collaborations.
New Zealand and Australian Lamb, Mutton and Goat Meat:
From frenched racks to boneless legs, we have a wide selection of imported lamb available to fit any retail or food service needs. Also, did you know that goats are the number one meat consumed worldwide, and mutton is not far behind? Our importing capabilities offer a full selection of goats and mutton. We can also import lamb meat by-products like frozen lamb burned head and feed, kidney, Tongue, and lamb tenderloin.
Our customers can be assured that their fresh meat is of the highest quality and bred to strict specifications by selected suppliers.
LAMB BONE-IN CHUMP
450g – 650g
Bone-in chump is removed from a standard CKT leg approximately 30mm below the round of the aitch bone. Neatly trimmed and packed.
LAMB FBO LEG
1.5kg – 2.0kg
This leg is removed from the aitch (hip) bone, leaving the leg and chump attached. The shank is then removed with a straight cut through the stifle joint. The leg is neatly trimmed and vacuum-packed.
LAMB ABI LEG
2.2kg – 3.0kg
Leg removed from the carcass with a straight cut through the first lumbar vertebrae. The knuckle tip is removed, leaving the chump and shank attached, neatly trimmed and packaged.
LAMB CKT LEG (SHORT CUT)
1.9kg – 2.6kg
The bone-in, chump-off leg is removed at right angles to the backbone, and the knuckle tip is cut off to leave the standard CKT leg.
LAMB BONELESS LEG
1.5kg – 2.0kg
Carefully seam-boned to yield a completely boneless leg with chump-on and shank-off.
LAMB BRT
4.2kg – 4.6kg
It is prepared by fleecing the shoulder meat from the five forequarter rib bones and carefully removing all other bones to leave an utterly boneless shoulder for the tubing machine.
LAMB BRN
1.2kg – 1.5kg
Prepared by fleecing the shoulder meat from the five forequarter rib bones, then carefully removing all other bones to leave a completely boneless shoulder.
LAMB BONELESS CHUMP
150g – 200g
The boneless chump is removed from the standard French leg with a straight cut 30mm below the bulb of the femur bone. The main muscle is peeled from the fat cap and trimmed, then packed four per vacuum bag.
LAMB ABO LEG
1.8kg – 2.6kg
This well-known leg is removed from the aitch (hip) bone, with all leg bones, the shank, and the chump remaining intact. The knuckle-tip and gam cord are intact for hanging/smoking.
LAMB SHORTLOIN
650g – 1.0kg
1-rib loin remaining after the 8-rib rack is removed from the chump-off long loin. Flank removed to 75mm from the eye muscle.
RACK OF LAMB
750g – 1.0kg
The bone-in 8-rib rack is removed between the 1-rib short loin and 5-rib forequarter, split exactly down the centre of the backbone. The flap is cut 75mm from the eye muscle.
LAMB SHOULDER RACK
250g – 450g
This is prepared from a 4-rib or 5-rib forequarter. The shoulders are removed, and the remaining neck fillet is taken on the brace. The neck and sternum bones, as well as the chine and feather bones, are removed. Racks are Frenched back 30mm, trimmed, and interlocked neatly into vacuum bags.
LAMB FRENCHED RACK
280g – 625g
The meat between the rib bones is cleanly removed toward the eye muscle. Chine and feather bones are carefully removed, and a fat cap is peeled from the back of the rack to complete the preparation.
LAMB TENDERLOIN
75g – 100g
Full length boneless tenderloin cleaned of all fat, laid flat to avoid bunching or folding and presented in a convenient pack.
LAMB STRIPLOIN
350g – 1200g
Presented four pieces per vacuum package or tray-packed. The fully boneless loin eye muscle is completely defatted and trimmed to silverskin.