New Zealand Farmers

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Product Range

	Square cut shoulder Derived from a neck string off carcass. Taken from a bone-in Forequarter by removing the shank and breast on a straight line parallel to the line of the back. The protruding neck is removed in line with the line of the back. Packaging format:- individually wrapped in shrinkfilm
	Foreshank - knuckle, tip off The bone-in shank is removed from the shoulder by a cut through the arm bone joint. Cut in conjunction with a square cut shoulder. Knuckle tip is removed. Packaging format:- layer packed or vacuum packed.
	Neck fillet The eye of meat from a 5-rib Forequarter produced in conjunction with an oyster cut shoulder or a boneless shoulder. Packaging format:- layer packed.
	Boneless shoulder - block packed Prepared from a bone-in forequarter by the removal of all bones. The resulting boneless cut can then be trimmed to either 85% or 90% visual lean. Packaging format:- block packed into standard weight cartons.
	Boneless lamb trunk Boneless shoulder boneless flank and tenderloin, shoulder meat ex diceing, boneless flap meat. 80CL. Packaging format:- block packed into standard weight cartons.