PRODUCTS
OUR PRODUCTS
Lamb carcass
Presentation
Whole with no division.
- Approx. weight:
- 18.6 / 24.9 kg
- Packing
- –
- Cooling state
- Cool
Middle forequarter
Presentation
Separated by two short straight cuts, the first separating the perpendicular cut along the leg, passing in front of the bone and hip cartilage.
- Approx. weight:
- 5.1 kg / 5.6 kg
- Packing
- High vacuum
- Cooling state
- Cool or frozen
Short forequarte
Presentation
Separated from the Flank by the back / rib by a straight cut Between the fifth and sixth rib.
- Approx. weight:
- 6.4 kg / 8.6 kg
- Packing
- High vacuum
- Cooling state
- Cool or frozen
Back forequarter
Presentation
Shank separated from the loin with a straight cut approximately perpendicular along the shank passing in front of the bone and hip cartilage.
- Approx. weight:
- 1.4 kg / 2.1 kg
- Packing
- High vacuum
- Cooling state
- Cool or frozen
Bone in shoulder square cut
Presentation
Prepared with 5 ribs, separating the shank and the breast portion, also the neck with a straight cut.
- Approx. weight:
- 2.3 kg / 2.7 kg
- Packing
- High vacuum
- Cooling state
- Cool or frozen
Flank
Presentation
Cut with bone belonging to the sternal part of the middle channel.
- Approx. weight:
- 2.8 kg / 3.2 kg
- Packing
- High vacuum
- Cooling state
- Cool or frozen
Neck
Presentation
Prepared with a cross cut to the shoulder.
- Approx. weight:
- 0.8 kg / 1 kg
- Packing
- High vacuum
- Cooling state
- Cool or frozen
Foreshank
Presentation
Cut with bone belonging to the forearm part of the shoulder.
- Approx. weight:
- 0.23 kg / 0.45 kg
- Packing
- High vacuum
- Cooling state
- Cool or frozen
Breast
Presentation
Portion of the ventral channel to the separation of the ribs and rearward to the separation of the shoulder
- Approx. weight:
- 0.75 kg / 0.90 kg
- Packing
- High vacuum
- Cooling state
- Cool or frozen
French Rack
Presentation
Cut with bone that is obtained from a rack of a single lamb, from where the vertebral body is removed and the intercostal muscles are removed up to a specific distance from the outer costal.
- Approx. weight:
- 0.900 kg
- Packing
- High vacuum
- Cooling state
- Cool or frozen
Individual Rack
Presentation
Portion that is left to take of the channel, the portions of the shoulder, breast and loin. Containing 8 ribs.
- Approx. weight:
- 1.8 kg / 2.3 kg
- Packing
- High vacuum
- Cooling state
- Cool or frozen
T-BONE
Presentation
Cut with the corresponding bone to thelumbar part of the channel.
- Approx. weight:
- 1.1 kg / 1.4 kg
- Packing
- High vacuum
- Cooling state
- Cool or frozen
Individual t-bone
Presentation
Obtained from the lambs loin by extracting the flanks and a cut in the middle part of the spine.
- Approx. weight:
- 0.9 kg / 1.1 kg
- Packing
- High vacuum
- Cooling state
- Cool or frozen
Ground lamb
Presentation
It is a derivative of any portion of the lambs channel in where the amount of fat cannot be higher than 20%.
- Approx. weight:
- 0.500 kg
- Packing
- High vacuum
- Cooling state
- Cool or frozen
Leg, trotter of
Presentation
Extracted from the hip bone and taken away the perico from the break juncture.
- Approx. weight:
- 2.3 kg / 3.2 kg
- Packing
- High vacuum
- Cooling state
- Cool or frozen
Tenderloin
Presentation
It is a derivative of any part of the loin that has bone attached to the sirloin, taken off any bone or cartilage and clean of any fat.
- Approx. weight:
- 0.500 kg
- Packing
- High vacuum
- Cooling state
- Cool or frozen
Loin, boneless
Presentation
It is a derivative of the individual loin in where all the bone and cartilage has been taken off.
- Approx. weight:
- 0.540 kg
- Packing
- High vacuum
- Cooling state
- Cool or frozen
VÍSCERAS
The following are TIF certified and are vacuum packed to prevent aerobic bacteria and the
evaporation of volatile components.
Liver
Belly
heart
kidneys
gut
