The land and pastures of Argentina lend their characteristic aroma and flavor to the lambs of this area, which are slaughtered within a maximum period of 120 days from birth. The result is a very juicy meat; a delicious source of protein with infinite possibilities in the kitchen. Only fed with fresh grasses, with a carcass weight of 8 to 16 kg.
We select the best lambs and we serve them on the carcass in different formats for your total comfort: whole, half or quarter, fresh or frozen, hung or packed. In any case, we guarantee a product of exceptional quality. Our highly qualified staff can make the most special cuts and cuts, tailored to the client (including kosher and Muslim rites).
Neck is prepared from a Carcase by a cut through and between the 3rd and 4th cervical vertebrae which is the dorsal cutting line preparation for the Square Cut Shoulder. The atlas and portion of the axis neck vertebrae may be removed to facilitate hygiene requirements.
The carré or half lamb (split from top to bottom), without leg, without shoulder, without neck, without breast, without skirt, without kidney, corresponds to 13 ribs. One of the most appreciated cuts of lamb is presented. The carré or rack of ribs can be presented whole, with the bone clean and separated from the meat, or in the form of cutlets, ideal for pan or griddle, properly packaged.
Hindshank is prepared from a Leg and consists of the tibia, tarsus and calcaneal tuber bones and associated muscles. The Hindshank is removed from the Leg by a cut through the heel muscle of the Silverside, through the stifle joint separating the tibia and the femur. The Shank is tipped at the caudal level of the shin meat on the tibia.
Foreshank is prepared from a Forequarter and consists of the radius, ulna, carpus and distal portion of the humerus bones and associated muscles. The Foreshank is removed from the Forequarter by a cut following the Breast and Flap distal end of the humerus bone cutting line. The shank is tipped at the cranial level of the shin meat on the radius.