New Zealand Farmers

Main Menu

• Home
  
• About Us
  
• Then and Now
  
• Quality from Gate to Plate
  
• Consumer Concerns
  
• Sales and Service
  
  • Professional Approach
  • Wholesale And Manufacturing
  • Food Service
  • Retail
• Product Range
  
• Contact
  

Product Range

	Short cut leg - bone-in, chump off Taken from a bone-in side, by a straight cut at right angles to the line of the back, approximately 30mm below the round of the aitch bone. This product is sometimes referred to as a CKT leg. Packaging format:- individually wrapped or naked.
	Half leg ­ shank & fillet end The chump off, shank on leg is cut into a shank end and a fillet end by a straight cut immediately below the stifle joint. Packaging format:- vacuum packed.
	Hindshank Prepared from a bone-in leg by a straight cut through the stifle joint. The knuckle tip is removed. Packaging format:- vacuum packed or layer packed
	Part-boned leg - chump on, shank on, aitch bone removed Prepared from a long leg by the removal of the aitch bone and sacral vertebrae. This product is sometimes referred to as an ABO or Carvery Leg. Packaging format:- individually wrapped, vacuum packed or naked.
	Part-boned leg - chump off, shank on, aitch bone removed Prepared from a short leg by removing the aitch bone and sacral vertebrae. Packaging format:- individually wrapped, vacuum packed or naked.
	Chump bone in Taken from a long leg by removal of a short leg Packaging format:- Chilled layer packed, Frozen block packed
	Chump - boneless, cap off Fat cap removed to leave heart of rump and trimmed to 98% visual lean. Packaging format:- vacuum packed or layer packed
	Chump - boneless, cap on Fat cap left intact Packaging format:- vacuum packed or layer packed
	Boneless leg - rolled and netted Boneless leg, chump on, shank off, rolled and netted. Packaging format:- individually wrapped or vacuum packed.
	Boneless leg muscle - top round, skin on Prepared from a bone-in leg, shank off, by separating the muscles along the natural seams. These cuts are trimmed to the skin leaving a product 98% visual lean. Packaging format:- block packed in 5kg polybags.
	Boneless leg muscle - outside, skin on, eye on Prepared from a bone-in leg, shank off, by separating the muscles along the natural seams. These cuts are trimmed to the skin leaving a product 98% visual lean. Packaging format - block packed in 5kg polybags.
	Boneless leg muscle - knuckle Prepared from a bone-in leg, shank off, by separating the muscles along the natural seams. These cuts are trimmed to the skin leaving a product 98% visual lean. Packaging format:- block packed in 5Kg polybags.