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Premium Australian Lamb

Quality and Consistency You Can Count On

With an annual processing capacity of 3.2 million head a year, we use innovative technology and state-of-the-art facilities to produce:
Icon_ImageCircle_LambGrassfed
Grass-fed smallstock options
Icon_ImageCircle_ChilledFrozen
Chilled & Frozen
Icon_ImageCircle_Primalcuts
Primal Cuts
Icon_ImageCircle_6waycuts
6-way cuts
Icon_ImageCircle_WholeCarcass
Whole carcasses
Icon_ImageCircle_VaccumPacked
Vacuumed packed individual cuts
Icon_ImageCircle_Offal
Offal
As specialists in grass-fed lamb, we hand-pick only the best producers to work with. Our lamb is sourced from southern Australia where the high rainfall and lush green pastures make it an ideal environment to produce the best product.

Our processing plant, centrally located in Victoria and close to major air and seaports, ensures you get a premium, consistent product year round.
lambs

Our Primal Cuts

With our processing plant on-site, we can tailor our product offering to suit your specifications and guarantee a quality supply of lamb year-round

Rack

Rack is prepared from a side by the removal of the forequarter (item 4970) by a straight cut along the contour  of the specified rib and by a cut at ring angle through the thoracic vertebrae severing the backbone. The breast & flap cutting in is at a specified distance from the ventral edge of the loin eye muscle and cut parallel to the backbone measured at the cranial end.
Rack

Loin

Loin is prepared from a side and is removed by a cut through the 6th lumbar vertebra to the tip of the ilium continuing to the ventral portion of the flank. Another cut is made removing the forequarter between the specified ribs and severing the dorsal edge of the thoracic vertebrae and to the ventral portion of the breast.
Loin

Leg

Leg - Chump On is prepared from a side and is removed by a straight cut through the 6th lumbar vertebra to a point just clear of the tip of the ilium to the ventral portion of the flank. The lymph node gland (subiliac) and gland fats situated on the flank are removed.
Leg

Shank

Hindshank
Foreshank
Hindshank is prepared from a leg (item 4800) 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 (item 4972) and consists of the radius, ulna, carpus and distal portion of the humerus bone 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.
Hindshank Foreshank

Shoulder

Banjo cut
Square cut
Oyster cut
Shoulder (Banjo Cut) is prepared from a Shoulder oyster cut (item 4980). The shoulder is shaped into an oval appearance by trimming the outer selvage along the ventral edge. The undercut is retained in situ when the blade bone is removed.
Square cut shoulder is prepared from a forequarter (item 4972) by removing the neck (item 5020) by a straight cut between the 3rd and 4th cervical vertebrae. The breast and fore shank are removed by a cut commencing at the junction of the 1st rib and first sternal segment continuing to the specified rib running parallel to the back bone.
Shoulder (Oyster Cut) is prepared from a forequarter (item 4972) and consists of the scapular, humerus and foreshank bones together with associated muscles. Shoulder is removed from a Forequarter by a cut following the seams between the overlying muscles and underlying muscles and ribs, leaving the undercut (M. subscapularis) attached.
Banjo cut Square cut Oyster cut

6-Way Cuts

Leg
forequarter-1
Loin
loin-cut-1
Forequarter
leg-cut-1

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