Month: December 2024

HomeDecember 2024

Lamb Breast SP

Bone-in

Usage, preparation method:

Mandi, roasting, stewing, minced meat.

Advantages:

  • Organic natural taste.
  • Stability in the cooking process and results (same manufacturer, same country of origin, same age category, same processing time).  

Benefits:

Savings on dressing.

HomeDecember 2024

Lamb Flank

Usage, preparation method:

Mandi, roasting, stewing, minced meat.

Advantages:

  • Organic natural taste.
  • Stability in the cooking process and results (same producer, same country of origin, same age category, same processing time).

Benefits:

The most affordable price.

HomeDecember 2024

Lamb Rack 12

Backbone out
(600​-​740), (740​-​900), (900​-​1100), (1100​-​1400), (1400​-​1800)

600​-​740

(the average weight of a single unit of the product is 670gr, with a deviation of ±10%.)

740​-​900

(the average weight of a single unit of the product is 820gr, with a deviation of ±10%.)

900​-​1100

(the average weight of a single unit of the product is 1000gr, with a deviation of ±10%.)

1100​-​1400

(the average weight of a single unit of the product is 1250gr, with a deviation of ±12%)

1400​-​1800

(the average weight of a single unit of the product is 1600gr, with a deviation of ±12%)

Usage, preparation method:

Grilling, mandi, roasting.

Advantages:

  • Stable caliber.
  • Organic natural taste.
  • Uniform appearance and size of the served prepared dish.
  • Stability in the cooking process and results (same producer, same country of origin, same age category, same caliber, same processing time).

Benefits:

Guaranteed savings up to 20%.
Lamb carcass, depending on the breed, country of origin, and age, has a weight range from 10kg to 22kg.
Rack12 constitutes 12.5% (pair) of the carcass weight, which is equal to 0.6-1.4 kg per unit.
The average weight of Rack 12 is 1.0 kg.
Deviation in the weight of a single unit of the product, among other suppliers, averages 0.4 kg or 38%.

HomeDecember 2024

Lamb Rack 8

Cap off

Usage, preparation method:

Grilling.

Advantages:

  • Stable caliber.
  • Organic natural taste.
  • Uniform appearance and size of the served prepared dish.
  • Stability in the cooking process and results (same producer, same country of origin, same age category, same caliber, same processing time)

Benefits:

Guaranteed savings up to 20%.
The savings are achieved by removing the top layer of fat, which is unnecessary for certain types of quick thermal processing.

HomeDecember 2024

Lamb Rack 8

Cap on
(400​-​500), (500​-​600), (600​-​800)

400​-​500

(the average weight of a single unit of the product is 450gr, with a deviation of ±11%.)

500​-​600

(the average weight of a single unit of the product is 550gr, with a deviation of ±9%.)

600​-​800

(the average weight of a single unit of the product is 700gr, with a deviation of ±14%.)

Usage, preparation method:

Grilling, mandi, roasting.

Advantages:

  • Stable caliber.
  • Organic natural taste.
  • Uniform appearance and size of the served prepared dish.
  • Stability in the cooking process and results (same producer, same country of origin, same age category, same caliber, same processing time).

Benefits:

Guaranteed savings up to 20%.
Lamb carcass, depending on the breed, country of origin, and age, has a weight range from 10kg to 22kg.
Rack 8 constitutes 8.0% (pair) of the carcass weight, which is equal to 0.4-0.9 kg per unit.
The average weight of Rack 8 is 0.65 kg.
Deviation in the weight of a single unit of the product, among other suppliers, averages 0.25 kg or 38%.

HomeDecember 2024

Lamb Rack 4

(440​-​560), (560​-​680), (680+)

440​-​560

(the average weight of a single unit of the product is 500gr, with a deviation of ±12%.)

560​-​680

(the average weight of a single unit of the product is 620gr, with a deviation of ±10%.)

Usage, preparation method:

Mandi, roasting, stewing.

Advantages:

  • Stable caliber.
  • Organic natural taste.
  • Uniform appearance and size of the served prepared dish.
  • Stability in the cooking process and results (same producer, same country of origin, same age category, same caliber, same processing time).

Benefits:

Guaranteed savings up to 20%.
Lamb carcass, depending on the breed, country of origin, and age, has a weight range from 10kg to 22kg.
Rack 4 constitutes 4.5% (pair) of the carcass weight, which is equal to 0.2-0.5 kg per unit.
The average weight of Rack 4 is 0.35 kg.
Deviation in the weight of a single unit of the product, among other suppliers, averages 0.15 kg or 38%.

HomeDecember 2024

Lamb Saddle

Bone-in
(0.6​-​0.8), (0.8​-​1.0), (1.0​-​1.2), (1.2​-​1.4), (1.4​-​1.8)

0.6​-​0.8

(the average weight of a single unit of the product is 700gr, with a deviation of ±14%.

0.8​-​1.0

(the average weight of a single unit of the product is 900gr, with a deviation of ±11%.)

1.0​-​1.2

(the average weight of a single unit of the product is 1100gr, with a deviation of ±9%.)

1.2​-​1.4

(the average weight of a single unit of the product is 1300gr, with a deviation of ±8%.)

1.4​-​1.8

(the average weight of a single unit of the product is 1600gr, with a deviation of ±12%.)

Usage, preparation method:

Grilling, mandi, roasting.

Advantages:

  • Stable caliber.
  • Organic natural taste.
  • Stability in the cooking process and results (same producer, same country of origin, same age category, same processing time).

Benefits:

Guaranteed savings up to 20%.
Lamb carcass, depending on the breed, country of origin, and age, has a weight ranging from 10 kg to 22 kg. The saddle comprises 6% of the carcass weight, which is equal to 0.6-1.4 kg. Therefore, the average saddle weight is 1.0 kg. Deviation in the weight of a single unit of the product, among other suppliers, averages 0.4 kg or 38%.

HomeDecember 2024

Lamb T-Bone

(6*50), (6*60)

Usage, preparation method:

Grilling.

Advantages:

  • Stable caliber.
  • Organic natural taste.
  • Uniform appearance and size of the served prepared dish.
  • Stability in the cooking process and results (same producer, same country of origin, same age category, same caliber, same processing time).

Benefits:

Ease of use.

HomeDecember 2024

Lamb Striploin

Usage, preparation method:

Grilling.

Advantages:

  • Organic natural taste.
  • Stability in the cooking process and results (same producer, same country of origin, same age category, same processing time).

Benefits:

Easy to use. Minimal waste.

HomeDecember 2024

Lamb Tenderloin

Usage, preparation method:

Grilling.

Advantages:

  • Organic natural taste.
  • Stability in the cooking process and results (same manufacturer, same country of origin, same age category, same processing time).

Benefits:

Easy to use. Minimal waste.