Boneless beef meat from the forequarter with flank and maximum a 5% of visual fat. It contains the neck, the blade shoulder, brisket and flank. Lean product really useful for processing
Meat from the hindquarter bone in. At th emoment we are making the legs bone in chump on and chump off but there are other cuts we can also make different variations.
Boneless meat without tendons, abscess and with a really lean quality. It comes from the mutton neck, breast and flank and shanks. It is a perfect meat for reprocessing or making derivative mutton products.