Sunterra Meats Ltd. Canada’s Freshest Lamb

1. Sunterra Meats Ltd.Canada’s Freshest Lamb

2. Round shouldersÉpaule d’agneau 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-bonelessFesse 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 Meat’s 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-offCarré 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 d’agneau 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