Sunterra Meats Ltd. Canadas Freshest Lamb

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Sunterra Meats Ltd.Canadas Freshest Lamb
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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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Sunterra Meats Ltd. Contact Info

• Sunterra Meats Sales Department
• 4312 - 51 Street
• Innisfail, Alberta
• T4G 1A3
• Tel [phone]
• Fax [phone]
• Toll Free 1-800-661-5262
• www.sunterrameats.ca