New Zealand Farmers

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Product Range

	Boneless leg, slash-boned Prepared from a chump on, shank off leg by slash-boning method i.e. not tunnel-boned. Packaging format:- Individually wrapped or block packed into standard weight cartons. Block packed trimmed to 95% visual lean.
	Boneless shanks Hindshank meat is removed from the tibia and fibula bones and the foreshank meat from the ulna and radius bones. Packaging format:- Block packed in polythene lined standard weight cartons, 90% visual lean.
	Boneless leg muscle, seam-boned Boneless leg muscle, seam-boned 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 backstrap The backstrap and neck piece is removed from the side in one piece. Trimmed of any fat deposits with the silver skin left intact. Packaging format:- individually wrapped.
	Boneless trunks - 70% visual lean Mutton carcasses with legs, backstraps and shanks removed, are then boned out to required visual lean. Packaging format:- block packed into standard weight cartons.
	Boneless trunks - 85% visual lean Mutton carcasses with legs, backstraps and shanks removed, are then boned out to required visual lean. Packaging format:- block packed into standard weight cartons.
	Boneless trunks - 90% visual lean Mutton carcasses with legs, backstraps and shanks removed, are then boned out to required visual lean. Packaging format:- block packed into standard weight cartons.