• 408/198 Harbour Esplanade, Docklands VIC 3008
  • office@mastlinkaustralia.com

Lamb

Showing all 11 results

  • Bone in Carcase 4500

    1. Trimmed to AUS-MEAT Std carcase 2. Diaphragm retained or removed 3. Tail removal point 4. Inclusion of additional pieces to meet a minimum weight 5. Prepared as 6 way cut (Leg, Loin, Shoulder)
  • Bone in six way 4600

    Bone in six way 4600

    1. Trimmed to AUS-MEAT Std carcase 2. Diaphragm retained or removed 3. Tail removal point 4. Inclusion of additional pieces to meet a minimum weight 5. Prepared as 6 way cut (Leg, Loin, Shoulder)
  • Breast Flap 5010

    Breast Flap 5010

    1. Diaphragm retained. 2. Breast and Flap retained in one piece 3. Extendion of the dorsal cutting line
  • Leg chump off 4820

    Leg chump off 4820

    1. Tail removal point 2. Sacrum retained or removed 3. Channel fat: retained, partial or complete removal 4. Shank Tipped 5. Leg tendon retained or removed 6. Chump removal cutting line distance
  • Leg chump off 4820

    Leg chump off shank off 4830

    1. Tail removal point 2. Sacrum removed 3. Specify: Chump cutting lines (cranial) to acetabulum 4. Patella bone removed 5. Specify surface fat trim level
  • leg chump on 4800

    Leg chump on 4800

    1. Flank removed 2. Tail removal point 3. Sacrum removed 4. Butt tenderloin removed 5. Specify surface fat trim level
  • Leg chump on shank off 4810

    Leg chump on shank off 4810

    1. Flank: Retained or removed 2. Subiliac (flank) lymph node: retained or removed. 3. Tail: removal point. 4. Channel fat: retained, partial or complete removal. 5. Butt tenderloin removed. 6. Sacrum: retained or removed
  • Loin 4860

    Loin 4860

    1. Rib number required 2. Diaphragm removed 3. Distance from eye muscle 4. Specify surface fat trim level
  • Rack 4932

    Rack 4932

    1. Rib number required 2. Distance from eye muscle (Breast removal) 3. Scapular cartilage retained or removed 4. Diaphragm retained or removed 5. Feather and Chine bones retained or removed 6. Specify surface fat trim level
  • Rack Frenched 4938

    Rack Frenched 4938

    1. Number of ribs 6, 7, 8, 9 2. Length of ribs (ventral cutting line) 3. Frenching length 4. Diaphragm retained or removed 5. External fat depth 6. Paddy wack retained or removed
  • Shortloin 4880

    Shortloin 4880

    1. Rib number required 2. Diaphragm removed 3. Distance from eye muscle 4. Specify surface fat trim level
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