Tripe
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Lamb Tripe – there maybe multiple specifications available, images are indicative only.
Black Bamboo Enterprises S A products
Argentina · Meat processor and exporter; the company says it operates a slaughtering and processing plant rather than only trading meat.112 products
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Sweetbreads
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The thymus gland extracted from the neck and heart regions with all fat removed. There maybe multiple specifications available, images are indicative only.
Liver
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The complete liver with portal lymph glands retained, gall bladder and all fat removed. There may be multiple specifications available, images are indicative only.
Kidneys
Other products
The whole skinned kidney with blood vessels etc removed. There may be multiple specifications available, images are indicative only.
Hearts
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The whole heart with the arteries and veins cut at their entry to the heart. There may be multiple specifications available, images are indicative only.
Mutton Carcass
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Mutton Carcass
Hogget Carcass
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Hogget Carcass
Lamb Carcass
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Lamb Carcass
Whole Lamb Necks
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This cut is the eye of meat that runs from the neck through the forequarter. The paddywack and excess fat are removed. There can be additional specifications available, images are indicative only.
Lamb Forequarter
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Cut from a neck string-on carcass. Prepared from a bone-in side by a cut at right angles to the line of the back between the 5th and 6th ribs. The neck and shank are left on. There can be multiple specifications, images are indicative only.
Foreshank
Other products
The bone-in shank is removed from the shoulder by a cut through the arm bone joint. Cut in conjunction with a square cut shoulder. Knuckle tip is removed. There can be multiple specifications, images are indicative only.
Shoulder Boneless
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Lamb Shoulder Boneless
Square Cut Shoulder Bone In
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The square cut shoulder is derived from a neck string-off carcass. Taken from a bone-in forequarter by removing the shank and breast on a straight line parallel to the line of the back. The protruding neck is removed in line with the line…
Tenderloin
Other products
The full length tenderloin is taken from a chump-on loin or a boneless side. Side muscle is generally removed. There can be multiple specifications available , images are indicative only.
Boneless Loin
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The eye of meat from a 1 rib shortloin with silverskin off. There can be multiple specifications available, images are indicative only.
Flap
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Derived as an offcut from a pistola or long loin. The bone-in flap consists of the abdominal wall tissues and rib ends. There can be multiple specifications available, images are indicative only.
Loin 8 Rib Chump Off
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Derived from an 8 rib chump-off saddle by sawing it along the backbone. There can be multiple specifications available, images are indicative only.
French Rack 75/25 mm Cap Off
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Lamb Middles French Rack 75/25 mm Cap Off
French Rack 75/25 mm Cap On
Other products
French Rack 75/25 mm Cap On
French Rack 50/0 mm
Other products
This cut is prepared from a rack. The chine and feather bones are removed leaving the ribs so that they can be separated by knife. The eye of the meat and the ribs are then cleaned of all meat and fat coverage. Images are indicative only.
Chump Cap On
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This cut is removed from a part-boned leg by a straight cut 5-10 mm below the round of the femur bone leaving the fat cap, or fell intact. There can be multiple specifications available, images are indicative only.
Chump Cap Off
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This cut is removed from a part-boned leg by a straight cut 5-10mm below the round of the femur bone leaving the fat cap, or fell intact. The cap is subsequently removed by hand, and any residual fat is fully trimmed leaving only the heart…
Hindshank
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Prepared from a bone-in leg by a straight cut through the stifle joint. The knuckle tip is removed. There can be multiple specifications, images are indicative only.
Leg Long
Other products
Taken from a bone-in side. Separated by a straight cut at right angles to the line of the back between the 5th and 6th lumbar vertebrae. There can be multiple specifications available, images are indicative only.
Leg ABO
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A hind leg with the chump bone, aitch bone and knuckle tip removed leaving a boneless chump shank and femur bone remaining. There can be multiple specifications available, images are indicative only.
Leg CKT
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A hind leg with the chump and knuckle tip are removed, with shank, aitch bone, and femur bone remaining, and can also be referred to as a short cut leg.
Lamb Leg FBO
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This cut is also known as an FBO or femur bone only leg, chump off. It is prepared from a full leg by removal of the aitch bone and sacral vertebrae. The leg is trimmed of glands and excess fat. The boneless chump and shank are…
Boneless Leg
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This leg is removed from the aitch (hip) bone leaving leg and chump attached, the shank and chump is then removed. There can be multiple specifications available, images are indicative only.
Brisket Plate
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Brisket Plate is prepared from a Brisket (Full, PE or NE) by the removal of the cutaneus trunci, both pectoral muscles and the deckle. The Brisket Plate will consist of the sternum, costal cartilages, Brisket Strip (M. transversus…
Striploin Bone
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A Striploin Bone is prepared from a Shortloin by the removal of the underlying portion of the Tenderloin, then removing the protruding edges of the bodies of the vertebrae (chine; bone).
FORELEG (Partly Boned)
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A Foreleg (Partly Boned) is derived from a Forequarter by a cut commencing at the olecranon following the caudal aspect of the humerus, cutting through the junction of the scapular and the humerus, removing the Foreleg. The M. biceps…
HINDLEG (Partly Boned)
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A Hindleg (Partly Boned) is derived from a Butt after removal of the Silverside, Knuckle & Inside. The Hindleg comprises the tibia, femur and patella bones together with the flexor and extensor group of muscles associated with the tibia.…
Meaty Bones
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Meaty Bone Cuts are prepared from a carcase, Side, Forequarter or Hindquarter and will comprise of at least 2 or more specified primals. The combination of each pack will be at the packers discretion and details will be documented in the…
Short Rib Cap Off (Three Ribs)
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Short ribs are prepared from a Forequarter after the removal of the Brisket (item 1643)/Ribs Prepared/Chuck Square Cut. The cutting line is approximately 75mm from the eye of meat (M. longissimus dorsi) and parallel to the vertebral…
Short Rib Cap Off (Four Ribs)
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Short ribs are prepared from a Forequarter after the removal of the Brisket (item 1643)/Ribs Prepared/Chuck Square Cut. The cutting line is approximately 75mm from the eye of meat (M. longissimus dorsi) and parallel to the vertebral…
Short Rib Cap On (Five Ribs)
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Short ribs are prepared from a Forequarter after the removal of the Brisket (item 1643)/Ribs Prepared/Chuck Square Cut. The cutting line is approximately 75mm from the eye of meat (M. longissimus dorsi) and parallel to the vertebral…
Short Rib Cap Off (Three Ribs)
Other products
Short ribs are prepared from a Forequarter after the removal of the Brisket (item 1643)/Ribs Prepared/Chuck Square Cut. The cutting line is approximately 75mm from the eye of meat (M. longissimus dorsi) and parallel to the vertebral…
Full Rib Set
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A Full Rib Set is prepared from a Forequarter by removing the Full Rib Set, attached intercostal muscles and muscles on the lateral surface.
Short Loin
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Short Loin is prepared from a Hindquarter by a straight cut at the junction of the lumbar and sacral vertebrae to a point cranial to the tubar coxae to the ventral portion of the Flank. The Thin Flank is removed at a point cranial to the…
Trimmings 90VL
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Trimmings are portions of meat remaining after the preparation of primal cuts from a Carcase, Side, Quarter or Portion of Carcase from a Bovine animal. Trimmings will not include any portion of Head Meat, internal organs, major tendons or…
Tongue Swiss Cut
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A Tongue Swiss Cut is prepared from a Tongue Short Cut Special Trim by the removal of the hyoid bones, sublingual salivary glands and the M. mylohyoideus of the tongue blade.
Chuck Roll
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A Cube Roll is prepared from a Rib Set and consists of the muscles lying on the dorsal aspect of the ribs. The Cube Roll can be taken from the caudal edge of the 4th rib to the 13th rib inclusive. The maximum length of a Cube Roll will be…
Cube Roll Cap On
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A Cube Roll is prepared from a Rib Set and consists of the muscles lying on the dorsal aspect of the ribs. The Cube Roll can be taken from the caudal edge of the 4th rib to the 13th rib inclusive. The maximum length of a Cube Roll will be…
Flank Steak
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Flank Steak is prepared from a Thin Flank and is the flat lean fleshsy portion of the M. rectus abdominus and is further prepared by stripping the serous membrane and connective tissue from the muscle.
Thin Flank
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Thin Flank is prepared from a Hindquarter by a cut commencing at the superficial inguinal lymph node, bisecting the M. rectus abdominus and following the contour of the hip, and continuing to the specifed rib and following the contour of…
Knuckle
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Knuckle is prepared from a Thick Flank (item 2060) by removing the cap muscle (M. tensor fasciae latae) and associated fat and subiliac lymph node.; Major sub-primals:; Eye of Knuckle (2067): M. rectus femoris; Knuckle Undercut (2069): M.…
Heel Muscle
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Heel Muscle is prepared from a Silverside by separation from the M. gluteo biceps. The Heel Muscle consists of the M. gastrocnemius and the M. flexor digitorum superficialis. Both muscles must be retained.
Shank
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Shin/Shank can be derived from either the Forequarter and/or the Hindquarter. It is the muscles of the fore and hind legs being the extensor and flexor muscles. The Forequarter shin is produced by a cut following the Brisket removal line…
Eye Round
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The Eye Round is prepared from the Outside (item 2030) by following the natural seam between the Outside Flat (M. gluteobiceps) and the Eye Round (M. semitendinosus) separating the two muscles.
Silverside Eye Off
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Silverside Eye Off is prepared from the Silverside (item 2020) by the removal of the Eye Round (M. semitendinosus).
Silverside Fat Off
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Silverside is situated lateral/caudel to the femur bone and attached to the os coxae (aitchbone) and is removed by following the natural seam between the Thick Flank and Topside. The leg end of the primal is cut straight at the junction of…
Silverside ( Standard)
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Silverside is situated lateral/caudel to the femur bone and attached to the os coxae (aitchbone) and is removed by following the natural seam between the Thick Flank and Topside. The leg end of the primal is cut straight at the junction of…
Topside Wedge / Heart
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A Topside Wedge is prepared from a Topside by separating the muscle groups through the seams. The Topside Wedge is the entire muscle M. pectineus.
Topside Cap Off
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Topside Cap Off is prepared from the Topside(item 2000) by the removal of the M. gracilis muscle along the natural seam. Fat deposits are removed.
Topside ( Standard )
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Topside is situated caudel and medial to the femur bone and attached to the os coxae (aitchbone), and removed by following the natural seam between the Thick Flank and Silverside. The pizzle butt, fibrous tissue and inguinal lymph node and…
Picanha
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A Picanha is prepared from a Full Rump by removal of the Flank (tail), by a cut at the junction of the M. gluteus medius and the M. tensor fascia latae exposing approximately 25mm surface area of the M. gluteus medius
Rump Cap Off ( Fat Off )
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A rump – cap off is derived from a rump by the complete removal of the muscle portion only of the M. gluteobiceps. The external fat cover and silverskin are retained as a cover for the remaining gluteus group of muscles. Fat Removed
Rump Cap Off
Other products
A rump – cap off is derived from a rump by the complete removal of the muscle portion only of the M. gluteobiceps. The external fat cover and silverskin are retained as a cover for the remaining gluteus group of muscles
Rump
Other products
Rump is prepared from a Sirloin Butt (item 2081) by the removal of the abdominal muscles and associated fat over the ‘rump tail’ (M. tensor fasciae latae).; To prepare a TOP SIRLOIN 2120 from a Rump 2090 the following trim applies: Remove…
D-Rump
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A D Rump Extended is prepared from a Butt & Rump (after removal of the Thick Flank) with the caudal cutting line extending into the Silverside primal to include approximately 100mm of the M. gluteo biceps. The M. tensor fascia latae is…
Striploin ( Fat Off )
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Striploin is prepared from a Hindquarter by a cut at the lumbosacral junction to the ventral portion of the Flank. The Flank is removed at a specified distance from the eye muscle (M. longissimus dorsi) at both cranial and caudal ends.
Striploin ( UK Trim)
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Striploin is prepared from a Hindquarter by a cut at the lumbosacral junction to the ventral portion of the Flank. The Flank is removed at a specified distance from the eye muscle (M. longissimus dorsi) at both cranial and caudal ends.
Tenderloin ( Chain Off )
Other products
Tenderloin Side Strap Off is prepared from a Tenderloin by the removal of the side strap muscle (M. psoas minor).
Tenderloin ( Chain On )
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Tenderloin is prepared from the Hindquarter and is removed in one piece from the ventral surface of the lumbar vertebrae and the lateral surface of the ilium. The side strap muscle (M. psoas minor) remains attached
Forequarter Shin / Shank
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Shin-Shank is prepared from either Forequarter/Hindquarter legs (extensor/flexor group of muscles). The fore leg is removed by a cut following the Brisket removal line from the Forequarter through the M. triceps and M. biceps brachii and…
Boneless Neck
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A Neck is prepared from a bone in neck (item 1630) by removal of all bones, cartilage, exposed tendons, ligamentum nuchae and lymph nodes.
Cube Roll
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Cube Roll is prepared from a Forequarter (item 1063) and consists of the M. longissimus dorsi and associated muscles underlying the dorsal aspect of the ribs (caudal edge of the 4th rib to the 13th inclusive).
Boneless Chuck
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Chuck is prepared from a Forequarter by the removal of the Rib Set (item 2223) at the specified rib number. The Brisket is removed along the cropping line. The Shin, Blade, Chuck Tendor is removed along with all bones cartilage, tendons,…
Chuck & Clod (Fat Off)
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Chuck & Clod is prepared from a Chuck and Blade by removal of the Neck by a straight cut at the specified site. Fat Completely Removed. The Neck removal site is to be stated in the company specification after agreement with the customer.
Chuck & Clod
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Chuck & Clod is prepared from a Chuck and Blade by removal of the Neck by a straight cut at the specified site. The Neck removal site is to be stated in the company specification after agreement with the customer
Blade Undercut
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Blade Undercut is prepared by removing the M. subscapularis from the medial surface of the Scapula Bone. The muscle consists of 3 parts and is trimmed to specification.
Chuck Tender
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A Chuck Tender is a round conical shaped muscle (M. supraspinatus) lying lateral to the Blade Bone on the cranial edge of the scapular spine and is removed from the Forequarter following the natural seams.
Oyster Blade
Other products
An Oyster Blade is prepared from a Blade by removing the Bolar Blade (triceps group) from the M. infraspinatus. The product consists of the M. infraspinatus and M. trapezius. This product can be further prepared to NAMP 114D – Top Blade…
Boneless Shoulder
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Shoulder Tender is the M. teres major prepared from a Blade. All heavy surface fat is removed and the muscle portion is trimmed to specification.
Boneless Brisket Navel End (Fat Off)
Other products
A Navel End Brisket is prepared from a Brisket (item 2323) by the removal of the Point End and following the caudal edge of the specified rib. The fatty tissue located between the pectoral muscles is completely removed.
Boneless Brisket Point End (Fat Off)
Other products
A Brisket Point End is prepared from a Brisket (item 2323) by the removal of the Navel End Brisket following the caudal edge of the specified rib. The fatty tissue located between the pectoral muscles is completely removed.
Boneless Brisket ( Fat Off )
Other products
A Brisket Point End Deckle Off is prepared from a Brisket (item 2323) by the removal of the Navel End portion following the caudal edge of the specified rib. The Deckle is removed from the Point End along the natural seam together with…
Boneless Brisket Navel End
Other products
A Navel End Brisket is prepared from a Brisket (item 2323) by the removal of the Point End and following the caudal edge of the specified rib
Boneless Brisket Point End
Other products
A Brisket Point End is prepared from a Brisket by the removal of the Navel End Brisket following the caudal edge of the specified rib.
Boneless Brisket
Other products
A Brisket is prepared from a 13 rib Forequarter (item 1063) by a straight cut which commences at the junction of the 1st rib and 1st sternal sgment to the reflection of the diaphragm at the 11th rib and continuing to the 13th rib. All…
Brisket Bone-in Navel End
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This is boneless equivalent of the full bone-in brisket after the removal of the point-end, at the 5th rib. Intercostals are left on or an additional specification is Intercostals off. There can be multiple specifications available, images…
Brisket Bone-in Point End
Other products
Beef Brisket Bones. Images are indicative only.
Neck
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This cut is the eye of meat that runs from the neck through the forequarter. The paddywack and excess fat are removed.
Chops
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Lamb Breast
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The breast is a fatty and flavorful cut that comes from the belly of the lamb. It is often sold boneless and is best cooked using slow and low heat methods like braising or stewing. The breast has a rich and savory flavor that pairs well…
Lamb Boneless Leg
Other products
This leg is removed from the aitch (hip) bone leaving leg and chump attached, the shank and chump is then removed.
Leg Long
Other products
Taken from a bone-in side. Separated by a straight cut at right angles to the line of the back between the 5th and 6th lumbar vertebrae.
Riblets
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Liver
Other products
Lamb liver is a rich and flavorful cut that is high in iron and other essential nutrients. It can be used in a variety of dishes like pâtés and stews. Lamb liver has a distinctive flavor that pairs well with strong spices like cumin,…
Kidney
Other products
Lamb kidney is a flavorful and nutrient-dense cut that comes from the lamb’s urinary system. It is a rich source of vitamins and minerals and can be used in a variety of dishes like stews and pies. Lamb kidney has a distinctive flavor that…
Rump
Other products
The rump is a lean and tender cut that comes from the hindquarter of the lamb. It can be sold bone-in or boneless and is often used for roasting or grilling. When roasted, the rump has a rich and juicy flavor with a slightly chewy texture.…
Lamb Carcass
Other products
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Hindshank
Other products
Prepared from a bone-in leg by a straight cut through the stifle joint. The knuckle tip is removed.
Mince
Other products
Lamb mince is ground lamb meat that can be used in a variety of dishes like shepherd’s pie, burgers, and meatballs. It is a flavorful and versatile ingredient that can be seasoned with a variety of spices and herbs. Lamb mince is a lean…
Saddle
Other products
The saddle is a premium cut that comes from the loin and the rib sections of the lamb. It is a tender and flavorful cut that is best cooked using dry heat methods like grilling or roasting. The saddle has a mild flavor that pairs well with…
Sweetbreads
Other products
Lamb sweetbreads are a delicacy that comes from the thymus gland of the lamb. They have a delicate flavor and a creamy texture that can be used in a variety of dishes like terrines and pâtés. Lamb sweetbreads are often sautéed or fried and…
Foreshank
Other products
The foreshank is a flavorful and affordable cut that comes from the front leg of the lamb. It is a tough cut that is best cooked using slow and low heat methods like braising or stewing. When braised, the foreshank becomes tender and…
Beef Carcass
Other products
These Halal certified beef carcasses are sourced from approved suppliers and certified by leading Halal certification agencies, ensuring the highest quality and authenticity for customers worldwide. Perfect for meat processing facilities,…
Honeycomb Tripe
Other products
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Sirloin
Other products
A popular choice for beef lovers worldwide, this Halal certified cut is sourced from approved suppliers and certified by leading Halal certification agencies. Known for its rich flavor and versatility, this cut is ideal for grilling,…
Shortloin
Other products
Separated from the rump and loin at the pin bone, the shortloin is usually one rib, but may have up to three ribs. Thin flank is removed in a straight line at a distance measured from the outer edge of the eye of the meat, at the rib end…
Omasum
Other products
A popular delicacy in many Asian cuisines, this Halal certified meat is sourced from approved suppliers and certified by leading Halal certification agencies. Known for its unique texture and flavor, this cut is perfect for a range of…
Short Ribs
Other products
Short ribs are derived from the rib set portion remaining after removal of the OP ribs.
Cube Roll
Other products
The cube roll is the muscle or eye of meat adjacent to the chine bone- form the 5th to the 12th rib. All bone, cartilage, sinew, lip and associated fat are removed.
Tenderloin
Other products
The full tenderloin, or fillet, is removed in one piece from the full rump and loin and completely trimmed of fat.
Shin Shank
Other products
This consists of the boneless portions of the forequarter shin muscles packed together.
Striploin
Other products
This is the remaining portion of the shortloin after the tenderloin and all bones have been removed. Additional Specifications include the number of ribs on the loin from which the striploin is derived, the distance of flank removed from…
Eye of Round
Other products
The complete long eye muscle after removal of the Flat from the outside.
Flat
Other products
The outside with the complete Eye round removed along its natural seam.
Knuckle
Other products
The knuckle is the thick flank with the lip, cap and associated fat removed.
Inside Cap On
Other products
This cut is one of three to come from a bone-in round, this is the inside, or medial part of the round.
Inside Cap Off
Other products
This cut is prepared from the inside by removal of the cap, following the natural seam, leaving the membrane intact.
Full specifications, photos and certificates
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