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Sunterra Meats Ltd. Canadas Freshest Lamb

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The shoulder is cut off of the carcass between the fourth and fifth ribs. ... the shank and sirloin attached and the femur bone removed using a tunnel boner. ... – PowerPoint PPT presentation

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Title: Sunterra Meats Ltd. Canadas Freshest Lamb


1
Sunterra Meats Ltd.Canadas Freshest Lamb
2
Round shouldersÉpaule dagneau
  • Average weight 7 kg
  • This specification consists of a whole lamb front
    in one piece. The shoulder is cut off of the
    carcass between the fourth and fifth ribs. The
    shank, neck, brisket and trotters are left on.

3
SaddleSelle
  • Average weight 17 kg
  • 8 per case
  • The saddle consists of loin portion of the
    carcass. The leg is removed from the loin by
    making a cut at a right angle to the backbone
    between the fifth and sixth lumbar vertebra. The
    rack is removed between the twelfth and
    thirteenth rib. The flank is removed by making a
    cut six centimetres from the true eye on both
    ends.

4
Long leg bone-inFesse avec os, coupe longue
  • 6 per case
  • Average case weight 22 kg
  • The long cut bone-in leg consists of a primal leg
    with the sirloin attached. The leg is removed at
    the loin by making a cut at a right angle to the
    backbone between the fifth and sixth lumbar
    vertebra. The trotter and gambrel cord are
    removed above the end of the shank muscle. The
    flank is attached and the top portion of the
    flank is not removed.

5
Short-cut leg, semi-boneless Fesse
semi-désossée, coupe courte
  • 8 per case
  • Average case weight 20 kg
  • The short cut leg is produced by removing the
    primal leg from the carcass with the aitch bone
    removed. The leg is removed at the loin by making
    a cut at a right angle to the backbone between
    the fifth and sixth lumbar vertebra. The sirloin
    is removed with a square cut. The aitchbone is
    removed leaving a smooth surface.

6
Tunnel boned leg, bonelessFesse désossée (roulée)
  • 8 per case
  • Average case weight 17 kg
  • Sunterra Meats tunnel-boned leg consists of a
    leg with the shank and sirloin attached and the
    femur bone removed using a tunnel boner. The leg
    is removed in a similar way to our other leg
    specifications. The trotter and gambrel cord are
    removed above the end of the shank muscle. The
    aitchbone is removed leaving a smooth surface.

7
Ham sets, bonelessFesse désossée trois-morceaux
  • 8 sets per case
  • Average case weight 12 kg
  • The three-piece ham set is derived from a short
    cut leg with the femur bone, hind shank and
    sirloin removed. The leg is split along the
    natural seam between the sirloin tip and inside
    round and the femur bone is removed. The inside
    shank and sinew are removed from the outside
    round. Insides, outsides and sirloin tips are
    packed two pieces per bag, four bags of each per
    box.

8
Sirloin cap-on, bonelessSurlonge désossé avec
calotte
  • 4 per bag, 4 bags per case
  • Average case weight 5 kg
  • Boneless sirloins consist of a whole top sirloin
    muscle. The sirloin is removed from the hip
    twenty-five millimetres below the knuckle of the
    femur bone. Exterior fat is beveled to lean and
    cartilage is removed.

9
Shortloin (no sirloin attached)Longe courte
  • 12 per case
  • Average case weight 11 kg
  • Sunterra Meats shortloin consists of a one-rib
    loin with the sirloin removed. The loin is
    separated from the rack between the twelfth and
    thirteenth ribs. Separation from the rack and the
    sirloin is done in a manner that produces a
    square loin. The flank is removed by making a cut
    six centimetres from the true eye on both ends in
    a straight line.

10
Regular rack (hotel pack)Carré d'agneau
  • 12 per case
  • Average case weight 16 kg
  • This specification is an eight-bone rack with the
    feather and chine bones left on. The flank
    removed from the rack at a point ten centimetres
    from the true eye on both ends. The rack is
    separated from the shoulder between the fourth
    and fifth vertebra. The saw cut to remove short
    loin from the rack is parallel to the saw cut
    from the shoulder.

11
Chine-off rackCarré d'agneau sans chainette
  • 12 per case
  • Average case weight 12 kg
  • Sunterra Meats chine-off rack consists of an
    eight-bone rack with the chine bone removed. The
    chine bone is removed in a fashion that allows
    the rack to be knife cut. The blade bone is left
    in. The flank is removed from the rack at a point
    of eight centimeters from the true eye on both
    ends.

12
Frenched rack cap-onCarré français, avec calotte
  • 12 per case
  • Average case weight 9 kg
  • The Frenched cap-on rack is cut from an
    eight-bone rack with the tail meat removed
    leaving the end of the rib bones exposed. The
    flank is removed from the rack at a point of
    eight centimetres from the true eye on both ends.
    The back strap, chine and featherbones are
    removed and the rib bones Frenched five
    centimetres from the true eye.

13
Frenched rack cap-off Carré français, sans
calotte
  • 12 per case
  • Average case weight 7 kg
  • The Frenched cap-off rack is cut from an eight
    bone rack with the tail meat removed leaving the
    end of the rib bones exposed. The flank is
    removed the same as the cap-on specification. The
    cap fat and muscle are removed with the fat
    deposit under cap muscle beveled. The back strap,
    chine and featherbones are removed and the rib
    bones Frenched five centimetres from the true eye.

14
Square cut shouldersCarré d'épaule
  • 8 per case
  • Average case weight 22 kg
  • The square cut shoulder consists of the primal
    shoulder with the neck and brisket portions
    removed. The brisket and shank are removed with a
    straight cut through the head of the humerus
    bone. The neck is removed with a cut ten
    millimetres above and parallel to the top of the
    shoulder, through the second and third cervical
    vertebra.

15
Flat pack shoulder, bonelessÉpaule désossée,
emballée à plat
  • 8 per case
  • Average case weight 11 kg
  • The flat pack shoulder is derived from a whole
    primal shoulder with all bones removed and
    trimmed to 85 visual lean. The brisket and shank
    are removed with a straight cut through the head
    of the humerus bone. The shoulder is seamed out
    to remove the blade, arm, neck, and rib bones.
    The shoulder eye and all interior seam fat are
    removed including the gland.

16
Netted shoulder, bonelessÉpaule désossée, dans
un filet
  • 8 per case
  • Average case weight 12 kg
  • The boneless netted shoulder is produced
    similarly to a flat pack shoulder. The brisket
    and shank are removed with a straight cut through
    the head of the humerus bone. The shoulder is
    seamed out to remove the blade, arm, neck, and
    rib bones. The shoulder eye and all interior seam
    fat are removed including the gland. The shoulder
    is then jet netted.

17
Front shank center cutJarret avant, coupe du
centre
  • 3 per bag, 4 bags per case
  • Average case weight 5 kg
  • The bone-in center cut front shank consists of
    the front shank of the carcass removed from the
    shoulder below the bottom of the brisket. The
    trotter is removed from the fore shank at the
    knee joint.

18
Hind shank center cutJarret arrière, coupe du
centre
  • 2 per bag, 5 bags per case
  • Average case weight 5 kg
  • This bone in center cut shank consists of the
    hind shank of the carcass removed from the leg at
    the knuckle joint. The trotter is removed from
    the hind shank twenty-five millimetres above the
    knee joint.

19
Frenched hind shankJarret dagneau souris
  • 2 per bag, 5 bags per case
  • Average case weight 4 kg
  • The Frenched shank consists of the hind shank of
    the carcass removed from the leg at the knuckle
    joint. The trotter is removed from the hind shank
    twenty-five millimetres above the knee joint. All
    shank meat is removed twenty-five millimetres
    down from the trotter end leaving an exposed
    shank bone.

20
Sunterra Meats Ltd. Contact Info
  • Sunterra Meats Sales Department
  • 4312 - 51 Street
  • Innisfail, Alberta
  • T4G 1A3
  • Tel (403) 227-3386
  • Fax (403) 227-1661
  • Toll Free 1-800-661-5262
  • www.sunterrameats.ca
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